食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
4期
19-22,32
,共5页
杨胜远%李卓文%赖演莲%方晓旋%陈晓屏%杨娜
楊勝遠%李卓文%賴縯蓮%方曉鏇%陳曉屏%楊娜
양성원%리탁문%뢰연련%방효선%진효병%양나
密蒙花%黄色素%性质
密矇花%黃色素%性質
밀몽화%황색소%성질
Buddleja officinalis Maxim%yellow pigment%property
对密蒙花黄色素的性质进行了研究。结果表明,密蒙花黄色素易溶于水,难溶于石油醚,在不同溶剂中的溶解性为水>无水乙醇>丙酮>石油醚。密蒙花黄色素在4、30℃、pH4.92~9.18范围内稳定,但高温、光和EDTA对其色价有一定影响。密蒙花黄色素具有较强DPPH自由基清除能力,每毫克密蒙花黄色素与10.01μg Trolox自由基清除能力相当。在10 g/L的浓度下,密蒙花黄色素对大肠杆菌、金黄色葡萄球菌、枯草芽胞杆菌、副溶血性弧菌、酿酒酵母、匍枝根霉、黑曲霉和桔青霉均没有抗菌活性。
對密矇花黃色素的性質進行瞭研究。結果錶明,密矇花黃色素易溶于水,難溶于石油醚,在不同溶劑中的溶解性為水>無水乙醇>丙酮>石油醚。密矇花黃色素在4、30℃、pH4.92~9.18範圍內穩定,但高溫、光和EDTA對其色價有一定影響。密矇花黃色素具有較彊DPPH自由基清除能力,每毫剋密矇花黃色素與10.01μg Trolox自由基清除能力相噹。在10 g/L的濃度下,密矇花黃色素對大腸桿菌、金黃色葡萄毬菌、枯草芽胞桿菌、副溶血性弧菌、釀酒酵母、匍枝根黴、黑麯黴和桔青黴均沒有抗菌活性。
대밀몽화황색소적성질진행료연구。결과표명,밀몽화황색소역용우수,난용우석유미,재불동용제중적용해성위수>무수을순>병동>석유미。밀몽화황색소재4、30℃、pH4.92~9.18범위내은정,단고온、광화EDTA대기색개유일정영향。밀몽화황색소구유교강DPPH자유기청제능력,매호극밀몽화황색소여10.01μg Trolox자유기청제능력상당。재10 g/L적농도하,밀몽화황색소대대장간균、금황색포도구균、고초아포간균、부용혈성호균、양주효모、포지근매、흑곡매화길청매균몰유항균활성。
The properties of yellow pigment from Buddleja officinalis Maxim were investigated. The results indicated the yellow pigment from B. officinalis Maxim was easily dissolved in water and poorly soluble in petroleum ether, and the solubility of the yellow pigment in different solvents was water>absolute ethyl alcohol>acetone>petroleum ether. The yellow pigment was stable at 4, 30℃and pH 4.92-9.18, but its stability was effect by high temperature, light and EDTA. The yellow pigment shows strong DPPH radical scavenging activity which was equal to 10.01μg Trolox/mg, and shows no antimicrobial activities to Escherichia coli, Staphyloccocus aureus, Bacillus subtilis, Vibrio Parahemolyticus, Saccharomyces cerevisiae, Rhizopus stolonifer, Aspergillus niger and Penicillium citrinum at 10 g/L.