【摘要】 从丹参根茎中提制天然食用红色素。通过薄层层析并与6个标准品化合物相对照,确定了该色素的主要化学成分为5个丹参酮,分别为:丹参酮IIA、隐丹参酮、二氢丹参酮I、次甲基丹参酮及丹参酮I。对几种提取工艺和几种精制工艺进行了对比试验及筛选。以色素得率、成本及吸光度 为考察指标,采用正交试验法优选出丹参红色素的最佳提取工艺条件为:V(75%乙醇):m(丹参)=5:1, 回流提取3次,每次1h;最佳精制工艺是:乙酸乙酯萃取色素粗浸膏,萃取液经浓缩、真空干燥制得色素精品。本研究为丹参红色素的开发、利用奠定了基础。)(max/%11nmcmElmax/nm更多还原

【Abstract】 A natural red food pigment was extracted from Salvia miltiorrhiza. The constituents were identified by thin-layerchromatography and in comparison with standard substance as 5 Tanshinone: tanshinoneIIA cryptotanshinone dihydrotanshinoneⅠ methylenetanshinquinone and tanshinoneⅠ. Several extraction methods and purification techniques of tanshen red pigmentfrom Salvia miltiorrhiza were compared and selected. The extracting conditions of tanshen red pigment were studied by using theextracting rate, cost, and absorbance as indices with orthogonal test. The results showed that the optimum parameterswere: alcohol reflux extraction three times, 1h at a time, and V(75%alcohol):m(tanshen)=5:1. The optimum purification methodwas:acetidin extraction. These researches provided the academic basis and direction for the use and exploitation of the tanshenred pigment.更多还原