食用色素对淀粉着色力的估计

Estimate of Tinctorial Power of Food Pigments for Starch

使用食品中发现的典型合成色素,配制适当浓度产色;用其中的胭脂红、柠檬黄与靛兰分别对淀粉液染色,颜色量度为亨特L、a、b值,并作图,以确定颜色在该色体中的可接受范围。此模型体系可用于估计着色剂的着色以及在食品中的用量。 我们假定着色力为色素浓度与色差之比,讨论其值与色素浓度的关系。

Using synthetic colourants typically found in food, and at appropriate concentrations, a rang of colors was produced in each of the systems. Also. Ponceau 4R, Tartrazine and Indigo Carmine in the colourants colored the solutions of starch and water. The colors were measured as Hunter L. a. b values and plotted to define the region within the color solid wherein the acceptable food colors lie. The model systems are useful for assessing the tinctorial power of food pigments and their concentrations in food.We supposed the tinctorial power of the pigments as the ratio of pigment concentrations to the color differences, and discussed a relationship between the ratio values and the pigment concentrations.