月季花色素的光谱特性及稳定性分析

食品科学论文编号:SP037  论文字数:7822,页数:18

目  录
前言 3
1.实验材料仪器与方法 4
1.1 仪器和试剂 4
1.2 方法 5
2.提取方法的选择及工艺流程 5
2.1 提取方法的选择 5
2.1.1　提取剂的选择 5
2.1.2　提取剂pH值的确定 5
2.1.3　提取剂温度的确定 6
2.1.4　提取剂用量的确定 6
2.1.5　提取次数的确定 7
2.2　月季花色素的色素的提取及其工艺流程 7
3.　月季花色素的测定及分析 8
3.1　色素的溶解性实验 8
3.2　月季花的光谱特性 8
3.3　月季花色素的稳定性分析 9
3.3.1　温度对月季花色素稳定性的影响 9
3.3.2　酸度对月季花色素稳定性的影响 10
3.3.3　光照对月季花色素稳定性的影响 10
3.3.4　氧化剂对月季花色素稳定性的影响 11
3.3.5　还原剂对月季花色素稳定性的影响 12
3.3.6　金属离子对月季花色素稳定性的影响 12
4.小结 13
致谢 14
参考文献 15

摘 要：以月季花为原料提取月季花色素，并对影响它提取率的因素：提取剂、提取温度、提取pH值、提取剂用量、提取次数等方面进行研究，得出提取月季花色素的最佳条件为40℃水浴下，用pH=4.0的95%乙醇溶液以1∶10的料液比回流提取1.0h（3~4次），从而设计出月季花色素提取工艺；对色素的耐酸碱性、耐热性、耐光性、耐氧化、耐还原性等方面进行测定分析得出：月季花色素具有较好的耐热耐酸碱耐氧化能力，而耐光性及对还原剂适应的能力较差；最后通过各种金属离子对该色素色泽的影响实验，得出大多数金属离子（除Fe3+、Cu2+）对该色素色泽无影响，从而得出该色素在食品、饮料、糖果及酒类等方面，具有很大的开发应用和前景。
关键词：月季花　色素　提取　稳定性

Abstract：Rose flower pigment was extracted using rose flower as raw materials. The factors on the extraction rate such as solvent, extraction temperature, extraction of pH, extraction dosage, frequency were studied. The results showed that the optimum conditions were the 40℃water bath, pH=4.0 in 95% ethanol solution to the 1∶10 ratio of material to liquid immersion of 1.0 h(3~4 times) to yield higher pigment Stability of the rose flower pigment about the corrosion resistance, heat-resistance, resistance to oxidation-reduction, and other aspects were analyzed. It was not stable to light, and reduction, but it was resistant to acid alkal, temperature, ioxidants. Finally, through various metal ions on the pigment color of experiments, the majority of metal ions(except Fe3+、Cu2+)had no influence on the pigment color. The pigment had great prospects for development and in the food, beverage, candy and liquor, and so on.
Keywords：ChineseRose；　pigment；　extraction；　stability