杨梅水溶性红色色素的提取和性质的研究

用离子交换层析法，从新鲜的杨梅Myrica rubra Sieb et Zucc.]果中提取红色色素。最大吸收波长是515nm。34％色素水溶液达到饱和，几乎不溶于乙醇。温度、光和pH值的改变对色素稳定性均有影响。色素对Mg^2 和Fe^3 金属离子敏感性强。大多数食品添加剂对色素稳定性影响不大，但蔗糖对稳定性有影响。色素耐氧化性较弱，而耐还源性较强。色素的毒性实验表明：无毒性。

EXTRACTION AND CHARACTERIGATION OF WATER-SOLUBLE RED PIGMENT FROM MYRICA RUBRA SIET ET ZUCC.

A water soluble red pigment was extracted from the fruit of Myrica rubra Sieb et Zuce.by ion exchange chromatography.Maximun absorption was observed at wavelength 515 nm.When concentration 34%,the pigment in water solution was reached saturation but was not dissoled in alcohol.The red colour was changesed along with temperature,UV ligh and pH values.It was related to effects of Mg 2 and Fe 3 metallic ions,but was not related to effects of another matellic ions,for example Cu 2 ,Zn 2 ,and Al 3 etc.Some common food additive was not influenced to stability,with the exception of saccharose.The pigment were resisted to oxidation weakly and to reduction strongly.Acute toxicity test was shown that notoxicity.This nutural colorant is potentially usefull in the food industry.