天然苋菜红稳定性的研究  

Study on Stability of Natural Red Pigment

作　　者：黄丽莎[1] 何凤球 王小虹[2] 

机构地区：[1]佛山科学技术学院 化学与化工系,佛山528000 [2]佛山科学技术学院 农学系,佛山528000

出　　处：《广东化工》2004年第8期16-17,共2页Guangdong Chemical Industry

摘　　要：本文对天然苋菜红色素的稳定性进行了研究。如pH值、光照、温度、金属离子(Na+、Ca2+、Cu2+、Al3+、Fe3+、Zn2+)、氧 化剂与还原剂、以及碳水化合物等。结果表明,天然苋菜红色素在酸性条件下较稳定,在碱性条件下不稳定。对光照、温度的变化 较敏感,而不同浓度的氧化剂及金属离子中的Cu2+、Fe3+、Zn2+对色素的影响较明显,还原剂、碳水化合物和其他三种金属离子 Na+、Ca2+、Al3+对色素几乎没有影响或影响甚微。Study on stability of natural red pigment is introduced in this text, like sour alkalinity , illumination , temperature , metal ion ( Na+, Ca2+, Cu2+, Al3+, Fe3+ and Zn2+), oxidizer and reducing agent as well as carbon water chemical compounds etc . The object list is bright: This pigment is more stable under the acidity condition , and is unstable under the basicity condition . It is more sensitive to set a camera the photograph and the change of temperature , and Cu2+, Fe3+ and Zn2+ in oxidizer , reducing agent and the metal ion of different consistency check colors that the white influence is clearer , and it is very minute that three kinds of carbon water chemical compound and other metal ion Na+ , Ca2+ and Al3+ check colors almost not influence or influence white .

关 键 词：天然色素 苋菜红 稳定性 

分 类 号：TQ[化学工程]