关键词: 枣皮, 红色素制品, 理化性质, 食品添加剂, 安全性

Abstract: Using jujube (Ziziphus jujuba Mill var. muzao) fruit peel as raw materials, after enzymatic hydrolysis, extracted by microwave ultrasonic extraction device,  centrifugation,  filtration and vacuum evaporated to get the red pigment product, we identified its physicochemical properties,  quality indicators and food safety. The red pigment product is soluble in water,  formic acid, but insoluble in organic solvents. It has good stability with temperature change,  some metal ions (K+, Mg2+, Zn2+), sucrose and sodium benzoate andcitric acid. Light has a certain impact on physicochemical properties of the red pigment product, absorbance first decreased and then increased as light time continued. The red pigment product is sensitive to pH, unstable in the range of pH1.0~7.0, and more stable under pH7.0~14.0. Af value of the pigment is 6.52,  presents weak tinting strength. Microbiological testing showed total number of colonies was 8×10-5CFU/mL in red pigment product,  coliform MPN value was below 3, showed negative color and no Escherichia coli, which showed that the possibility of bacterial contamination would be very low. The results indicated that the jujube fruit peel red pigment is excellent water-soluble pigment with good stability, safty and non-toxicity, it can be used to develop food additives.

Key words: jujube fruit peel, red pigment product, physicochemical properties, food additive, food safety