水溶性茄子皮色素稳定性研究

以茄子皮为原料,采用超声波辅助提取红色素,并研究该色素的稳定性。结果表明:茄子皮色素在可见光区最大吸收波长为520 nm,为水溶性色素,在pH≤3时稳定,适合在酸性条件下使用。色素经高温处理后其吸光度值无明显改变;经自然光、紫外线照射后,吸光度值略有下降,颜色没有明显变化。除Al3+、Pb2+、Cu2+、Fe3+、Fe2+外,其他金属离子对色素稳定性没有不良影响;葡萄糖、蔗糖和可溶性淀粉对色素稳定性也没有不良影响;K2S2O8、Vc对其具有护色作用,NaClO、H2O2、Na2S2O3和高浓度的苯甲酸钠可使色素颜色发生改变。茄子皮红色素是一种值得开发的天然食用色素资源。

Stability of Water-Soluble Pigment from Eggplant Peel

Red pigment was extracted from eggplant peel with aid of ultrasound, and its stability was investigated in the current work. The results showed that the pigment from eggplant peel possessed a good water - solubility, and the most absorption wavelength is 520 nm. The pigment was stable in acidic solution （pH ≤ 3）, and its absorption value was reduced as exposed to ultraviolet light or sun light, whereas no obvious change was investigated. Al^3＋ , Pb^2＋ , Cu^2＋ , Fe^3＋ , Fe^2＋ , NaClO, H2O2, Na2S2O3 and high concentration of sodium benzoate could evidently degrade the stability of the pigment. The other metallic ions, carbohydrate, Y2S2O8 and Vc demonstrated no harm to its stability. It was suggested that the red pigment from eggplant peel was a kind of natural edible pigment resources and was worthy to develop.