不同酸溶液中桑葚色素对加工处理的稳定性研究

Study on the Processing Stability of Mulberry Pigment

摘要:

以1、0.1、0.01 mol/L的盐酸、柠檬酸、酒石酸溶液为溶剂溶解定容提纯的桑葚色素,将色素溶液分别进行70℃水浴加热5h、超声处理1h、自然光照3d,以512nm处吸光度变化率观察桑葚色素在不同酸溶液中对加热、超声、光照的呈色稳定性。结果表明:酸的种类和浓度对桑葚红色素加热、超声、光照处理的呈色稳定性都产生影响。比较而言,在盐酸溶液中桑葚色素对加工处理表现出一定的稳定性;在酒石酸和柠檬酸溶液中色素经上述处理后吸光度的变化相对较大,但在柠檬酸溶液中的变化相对较小。

Abstract:

The red pigment from mulberry pigment was dissolved in the solution of 1,0.1和0.01mol/L hydrochloric acid,citric acid,tartaric acid,respectively.The pigment solutions were then heated at 70℃for 5 hours,processed ultrasonically for 1 hour and placed in the light naturally for 3 days,respectively.With the changes of absorbance(512 nm) as index to evulate the stability of pigment.The result showed that the pigment stability was affected by the kind and concent of acid solution.It was found that the pigment exhibited high stability in hydrochloric acid,but big changes of absorbance in tartaric acid and citric acid solution.