摘要
对萝卜红色素用乙酸镁进行金属络合的化学修饰,并对修饰前后色素的稳定性进行了比较研究。修饰前的萝卜红色素在强日光下照射5d,吸光值明显下降,色价损失达95.7%,而在相同条件下修饰后色素的色价仅损失了17.8%。100℃热处理1h后,原色素的色价损失为3.7%,而修饰后色素的吸光值有所上升,提高了7.1%。天然萝卜红色素的颜色受pH的影响很大,在酸性到碱性环境中,颜色依次为橘红、鲜红、紫罗兰、蓝色,稳定性较低;而修饰后的色素随pH的变化,颜色保持为橘红色,稳定性较好。
Radish red pigment was chemically modified by magnesium acetate complexation, and then the stability was compared with the natural pigment. 95.7% of the color value of radish red lost after strong sunlight irradiation, while only 17.8% was lost for modified pigment. After being heated at 100℃ for lh, the color value of natural pigment lost 3.7%, while the modified one increased 7.1%. The color of natural radish red varied form orange, red, violet to blue within the pH range from 2 to 12, while the modified pigment remained the same colorat different pH.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第7期153-154,158,共3页
Science and Technology of Food Industry
关键词
萝卜红色素
金属络合
化学修饰
稳定性
radish red
metal complexation
chemical modification
stability
