研究红苋菜中天然红色素的提取工艺技术、红色素在不同条件下的稳定性。采用单因素实验与响应面分析方法研究红色素的最优化提取工艺技术;分析不同pH值、光线条件、温度以及与常见金属离子、氧化剂H2O2、还原剂VC、糖等物质共存时红色素的稳定性。结果显示:红苋菜中天然红色素主要属于花青素,最优的浸提工艺条件是固液比为1∶25(g∶mL)、浸提时间为4h、浸提温度为45℃。通过pH示差法测定获得红苋菜中总花色苷(以矢车菊素-3-O-葡萄糖苷计)含量约为3.534 mg/100 mL。红苋菜红色素在pH≥12条件下不稳定,在日光下较不稳定,对高温比较敏感,对Al3+、Fe3+、Cu2+不稳定,对氧化剂较敏感。研究表明,可利用乙醇为溶剂提取红苋菜中天然红色素,在获得了相关的稳定性性质后,可以将其作为食品添加剂使用。

The optimal extraction process and stability of natural red pigment from Red amaranth were studied.Methods:The optimal extraction process was obtained by means of single-factor test and orthogonal test.The stability under different conditions such as pH,light,temperature,common metal ions,H2O2,VC,sugar were analyzed.Results:Natural red pigment in red amaranth belongs to the anthocyanins.The optimal parameters for extraction process were: ratio of solid to liquid 1∶ 25,extraction for 4h,at 45℃.The anthocyanins(counted by Cyanidin-3-O-glucoside chloride) content was 3.534 mg/100mL detected by pH-Differential spectrophotometry.The red pigment was unstable under conditions of pH≥12,sunlight,high temperature,Al3+,Fe3+,Cu2+,oxidant.Conclusion:The natural red pigment from Red amaranth was extracted by ethanol.More research is needed on its stability used as a food additive.