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天然食用红木色素 被引量：9

Natural Food Annatto Pigment
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摘要 本文综述了国内外对红木种子的主要着色成分———红木素和非木质红色素的结构、性质、提取技术及应用的研究进展 ,为红木色素的开发利用提供参考。 This paper reviewed the studies on structure,nature,extraction and application of the principal coloring components -bixin and norbixin of annatto seeds,and is of value to the utilization and exploitation of bixin and norbixin.
作者 黄延春 索全伶 李云霞 洪海龙 贺文智
机构地区 内蒙古工业工学化工学院
出处 《中国食品添加剂》 CAS 2004年第3期47-50,96,共5页 China Food Additives
关键词 食用色素 非木质红色素 超临界二氧化碳萃取 喷射床提取 提取技术 红木素 Food paper,Bixin,Norbixin,Spercritical fluid carbon dioxide,Extraction in spouted beds
分类号 TS202.3 [轻工技术与工程—食品科学]
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参考文献22

  • 1阎炳宗.我国天然色素的现状及发展方针[J].中国食品添加剂,1999,10(2):49-51. 被引量：15
  • 2M.J.Scotter, S.A.Thorpe, S.L.Reynolds, L.A. Wilson and P.R.Srutt, Characeterization of the principal colouring components of annatto using high performance liquid chromatography with photodiode-array detection, Food Additves and Contaminants, 1994, 11(3):
  • 3Roy R.Chao,Steven J.Mulvaney,Dale R.Sanson,Pu-Hung Hsieh,and Michael S.Tempesta,Superdritical CO2 Extraction of Annatto (Bixa orellana)Pigments and Some Characteristics of the Color Extracts,Journal of Food Science,1991,56(1):80-83
  • 4Simon G.Anderson,Muraleedharan G.Nair,Amitabh Chandra and Errol Morrison,Supercritical Fluid Carbon Dioxide Extraction of Annatto Seeds and Quantification of trans-Bixin by High Pressure Liquid Chromatography,Phytochemical Analysis,1997,8:247-249
  • 5Cecilia Rodrigues Siva,Lusania M.Greggi Antunes and Maria De Lourdes P., Antioxidant Action of Bixin Against Cispatin-Induced Chromosome Aberrations and Lipid Peroxidation in Rats,Pharmacological Reserch,2001,43(6);561-565
  • 6Michael J.Scotter, Lesley A.Wilson, Graeme P.Appleton,and Laurence Castle, Analysis of Annatto (Bixa orellana) Food Coloring Formulations, l.Determination of Coloring Components and Colored Thermal Degradation Products by High-Performance Liquid Chromaogr
  • 7Andressa A.A.Santos,Márcia V.G.Silva,Luana T.A.Guerreiro,Marcelo V. Alves,Vera L.F.Cunha Bastes,Jayme Cunha Bastos,Karla Kovary,Influence of norbixin on plasma cholestero-associated lipoproteins, plasmaarylesterase/paraoxonase activity and hepatic liid p
  • 8P.G.Prabhakara Pao, A.Satyanarayana and D.G.Rao, Effect f Storage on the stability of Water Soluble Annatto Dye Formulaton in a Simulated orange-RTS Beverage Model System, Lebensm.-Wiss.u.-Technol,2002,35:617-621
  • 9Maria Beatriz A.Gloria,Silvana R. Vale & Paulo A. Bobbio, Effect of water activity on the stability of bixin in an annato extract-microcrystalline cellulose model system,Food Chemistry 1995,52:389-391
  • 10Michael J Scotter,Laurence Castle,Graeme P.Appleton,Kinetics and yields for the formation of coloured and aromatic thermal degradation products of annatto in foods,Food Chemistry,2001,74:365-375

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中国食品添加剂
2004年 第3期

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