【作者】 高萌；

【导师】 欧阳杰；

【作者基本信息】 北京林业大学 ， 农产品加工与贮藏， 2012， 硕士

【摘要】 辣椒红色素是一种天然色素,色泽鲜艳、着色力强、安全无毒,而且具有营养、保健的功效,因此有着广泛的应用前景。天然色素的稳定性一般较差而使它们的应用受到了限制,但值得注意的是,其在细胞内的稳定性往往要好于提取之后。因此,本研究比较了不同粉碎粒度的红辣椒粉中辣椒红色素的光稳定性和热稳定性,并进一步探讨植物细胞的完整性对其内的色素的保护机制。研究结果表明：提高粉碎的细度一方面可以增加色素的提取率,另一方面粉碎度对辣椒粉中辣椒红色素的稳定性也有较大影响。不同粉碎度的辣椒粉中辣椒红色素稳定性随光照强度的增加而都有所降低,在4000lux光照强度的照射下,当辣椒粉的粉碎度在100目和150目时,光照6d后,辣椒粉中的辣椒红色素保存率分别为39.9%和20.8%；当粉碎度达到200目以上时,辣椒粉中辣椒红色素的稳定性迅速下降,照射6d后保存率为0；而正己烷溶解的辣椒红色素在相同条件下的保存率为4.5%。在热稳定性方面,较低温度下(20℃-40℃)辣椒红色素稳定性较好,储存6d后保存率仍保持在80%以上；当温度为100℃时,不同粉碎度的辣椒粉中的辣椒红色素的稳定性均迅速下降,10h后保存率降至60%。以上结果说明当辣椒细胞的完整结构受到破坏时,辣椒红色素逐渐失去了细胞的保护作用,稳定性变得较差。因此,综合考虑提取率和辣椒红色素在细胞内的稳定性,粉碎辣椒用以提取辣椒红色素时,粉碎度以100目左右为宜。通过用显微镜对新鲜辣椒细胞进行观察,发现有辣椒红色素存在于辣椒细胞质的有色体中。为了进一步确定辣椒红色素在细胞内的存在状态,通过测定收集的有色体可知,其蛋白质含量为5.73%±1.35%,其中可溶性蛋白质含量为2.58%±0.12%,说明在有色体中辣椒红色素可能是以辣椒红-蛋白质复合物形式存在的。更多还原

【Abstract】 Paprika red is a kind of natural red pigment, which is bright in color, high color value, better tinting strength, non-toxic, healthy and therefore has broad application prospects. The stability of natural pigments are generally poor and limit their application. However, it is worthy of attention that the stability of natural pigments within the cell is better than been extracted. In this paper, the light and thermal stabilities of paprika red in paprika powder of different particle size were compared, and the integrity and protection mechanisms of plant cells were further explored.The results showed that the grinding degree can increase the rate of extraction of the pigment, but on the other hand, grinding degree has a greater impact on the stability of the paprika red in paprika. With the increase of light intensity, the stability of paprika red in paprika powder of different particle size decreased. With the exposure of4000lux light intensity, when the grinding degree was100mesh and150mesh, paprika red preservation rate was reduced to39.9%and20.8%after light irradiated for6d; when the grinding degree was more than200mesh, the stability of paprika red in paprika powder declined rapidly, and after6d the preservation rate was0%; the preservation rate of paprika red dissolved in n-hexane was4.5%. As for thermal stability, paprika red was stable in low temperature (20°C-40°C), the preservation rate was still remained above80%after6d, but when the temperature reached100°C, the stability of paprika red in paprika powder of different particle size rapid declined, and after10h the preservation rate dropped to60%. These results suggest that when the integrated structure of paprika cell was completely destroyed, cell lost its protective effect on paprika red. Therefore, considering the extraction rate and stability of paprika red in paprika cell, the optimal grinding degree was about100mesh.Fresh paprika cells were observed by microscope and found that paprika red was in the chromoplast of paprika cell cytoplasm. In order to further determined the states of paprika red in paprika cell, the chromoplast of cell was collected and the protein content was assayed to be5.73%+1.35%and the soluble protein content was2.58%+0.12%. It indicated that paprika red in chromoplast may be existed as capsanthin-protein complexes.更多还原