食用板栗壳棕色素的染色特性

Dyeing Features of the Browning Pigments Extracted from Chinese Chestnut Shells

利用从板栗壳中采用碱提法提取的板栗壳色素作为试材,并与标准品焦糖色素进行对比,研究其特性。采用分光光度计测定不同波长下的吸光值和分光测色仪测定L值和a值的方法,重点研究板栗壳色素对蛋白质和淀粉类食品的染着性和在不同pH下的变化,以及色素色率和红色指数。试验结果表明:碱提取的板栗壳色素对淀粉和蛋白质有较强染着性,且稳定性很好;板栗壳色素色率低于焦糖色素,但是红色指数高于焦糖色素;板栗壳色素的色率和红色指数均随pH增加而增加。

Sampled with the pigments extracted from Chinese chestnut shell by alkali solution, compared with the standard caramel pigments, the eharaeteristics of chestnut shell pigments were studied. The methods using spectrophotometer and color measurement were designed to determinate absorbance values, L values and a values. Chromaticity with protein and with starch and chromatieness and red index were focused for research. The result showed that dyeability of the chestnut shell pigment by alkali extraction with starch and protein was good, so was the stability of the pigment. Besides, lower chromacticness and higher red index of pigments in shell were shown and the chromaticness and red index of samples were increased with the value of pH.