月季花色素的光譜特性及穩定性分析

食品科學論文編號:SP037  論文字數:7822,頁數:18

目  錄
前言 3
1.實驗材料儀器與方法 4
1.1 儀器和試劑 4
1.2 方法 5
2.提取方法的選擇及工藝流程 5
2.1 提取方法的選擇 5
2.1.1　提取劑的選擇 5
2.1.2　提取劑pH值的確定 5
2.1.3　提取劑溫度的確定 6
2.1.4　提取劑用量的確定 6
2.1.5　提取次數的確定 7
2.2　月季花色素的色素的提取及其工藝流程 7
3.　月季花色素的測定及分析 8
3.1　色素的溶解性實驗 8
3.2　月季花的光譜特性 8
3.3　月季花色素的穩定性分析 9
3.3.1　溫度對月季花色素穩定性的影響 9
3.3.2　酸度對月季花色素穩定性的影響 10
3.3.3　光照對月季花色素穩定性的影響 10
3.3.4　氧化劑對月季花色素穩定性的影響 11
3.3.5　還原劑對月季花色素穩定性的影響 12
3.3.6　金屬離子對月季花色素穩定性的影響 12
4.小結 13
致謝 14
參考文獻 15

摘 要：以月季花為原料提取月季花色素，并對影響它提取率的因素：提取劑、提取溫度、提取pH值、提取劑用量、提取次數等方面進行研究，得出提取月季花色素的最佳條件為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），從而設計出月季花色素提取工藝；對色素的耐酸堿性、耐熱性、耐光性、耐氧化、耐還原性等方面進行測定分析得出：月季花色素具有較好的耐熱耐酸堿耐氧化能力，而耐光性及對還原劑適應的能力較差；最后通過各種金屬離子對該色素色澤的影響實驗，得出大多數金屬離子（除Fe3+、Cu2+）對該色素色澤無影響，從而得出該色素在食品、飲料、糖果及酒類等方面，具有很大的開發應用和前景。
關鍵詞：月季花　色素　提取　穩定性

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