红花黄色素与柠檬黄的稳定性对比分析研究  

Comparative analysis of stability of the safflower yellow pigment and citrine

作　　者：杨志孝[1] 万惠香[1] 邓文[1] 张莉[1] 

机构地区：[1]泰山医学院分析实验室,山东泰安271000

出　　处：《泰山医学院学报》2005年第1期28-30,共3页Journal of Taishan Medical College

摘　　要：目的　研究红花黄色素的稳定性。方法　利用光、热、酸、碱及金属离子等对红花黄色素与柠檬黄稳定性进行了实验。结果　红花黄色素易溶于水和乙醇;对酸、碱、金属离子及光照等稳定。结论　红花黄色素与柠檬黄具有相似的色调,而且红花黄色素的色调比柠檬黄更为柔和。因此,利用红花黄色素对食品或饮品进行着色,具有更高的安全性。Objective: To The study the stability of safflower yellow pigment. Methods:The factors of light, heat, acid, alkali and metal ions was used in the experiment of the study. Result: The safflower yellow pigment dissolved easily in water and ethyl alcohol and was stable to acid, alkali and metal ions and light. Conclusion:The hues of the safflower yellow pigment and citrine are similar but the hue of the safflower yellow pigment is softer than that of the citrine. Therefore, the use of safflower yellow pigment in colouring food and drink is relatively safe.

关 键 词：红花黄色素 柠檬黄 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]