【作者】 石秀花；

【导师】 王忠民；

【作者基本信息】 新疆农业大学 ， 食品科学， 2006， 硕士

【摘要】 野玫瑰分布广泛,资源丰富。该论文以和田野玫瑰花为实验材料,通过对浸提剂种类、浸提剂浓度、浸提温度、浸提时间、料液比这几个因子的单因素实验和L933正交实验,同时,通过对野玫瑰花花朵原料和浸提次数的选择,得到了野玫瑰色素的最佳提取条件,即采用除去苞片的粉碎的野玫瑰花花瓣,以5%柠檬酸为浸提剂,在50℃温度下,料液比为1:30浸提4小时。提取的野玫瑰色素从耐热性、耐光性、氧化还原性、pH、食品添加剂、金属离子、过滤、储藏方式等影响因素对色素的稳定性进行了比较实验,同时对野玫瑰色素的理化性质(溶解性、光谱特性、酸碱性等)进行了分析。实验结果表明:野玫瑰色素易溶于酸性(pH=1-3)的含水的极性溶剂中不溶于非极性的有机溶剂中;色素适宜在60℃以内的低温条件或避光条件保存使用;食品添加剂食盐蔗糖对色素稳定性基本没影响;大多数金属离子对色素稳定性无不良影响;Fe2+、Fe3+可引起色素变色。采用柱层析从野玫瑰色素中分离出两个组分,利用纸层析、紫外—可见光谱分析,结合一定的化学方法和有关文献,进行初步鉴定。其中,组分I为纯度较高的花色苷,分别为芍药色素-3-葡萄糖苷和飞燕草花色素-3-葡萄糖鼠李糖苷;组分Ⅱ推测为黄酮类物质,结构待定。最后,对色素的抗氧化作用和对液体饮料着色的稳定性进行了研究,结果表明:野玫瑰色素对猪油和菜子油都具有一定的抗氧化性,如与抗坏血酸等协同作用,抗氧化效果更好;色素在液体类饮品中比较稳定,着色效果较好。更多还原

【Abstract】 The Wild Rose distributes extensive and it’s resource is plentiful. The pigment from the XinJiang HeTian wild-rose was studied in this paper, With species of extraction reagent, chroma of extraction reagent, extraction temperature, extraction time and proportion of reagent and solvent investigated in the single factor test and orthogonal test (L933 ).At the same time ,the optimum reagent of the wild rose and optimum times of extraction were studied. The result indicated that: using 5%citric acid, under 50oC, let the ratio of the solid and the liquid be 1:30, picking-up 4 hours and extracted two times are the optimum extraction condition of the water-soluble pigment from wild rose.The influence factor of stability of the pigment including photostability, themostability, resistance to oxido-reduation ,the effect of Ph value, food additives ,metal ion, the way of filtrate and deposit on the pigment were examined. Also, The result indicated that, The rose pigment is soluble in actic(pH=1-3)and water polar solvents easily, but not in non-polar organic solvents. It appears purplish red and transparent in the solution, and is stable to heat and sunlight.Most food additives and most metal ions had no effects on the pigment except that Fe2+ and Fe3+ had severe undesirable effect.Two components were isolated thought column chromatography They are identified preliminary on the basis of PC, GC, UV, chemical methods and comparison with data in the literatures. Among them, component I was purer anthocyanins, they were peonidin-3– glycoside and delphinidin -3- glycoside-rhamnoside. ComponentⅡwas inferred to be flavonoids and comprised unknown components.At the end, researched the antioxidant activities and the stability in the liquid drinks of the pigment from wild rose. The results indicated that the pigment possess antioxidant activities.in lipid. At the pigment concentration of 0.03% and 0.02% exhibits the greatest antioxidant effect for colza oil and lard. The cooperative effects were showed when the pigment was mixed with citric acid and ascorbicespecially ascorbic.更多还原