天然色素稳定性研究及其新的类型划分  

Study on Natural Pigment’s Stability and Its New Category Trial

作　　者：乔华[1] 张生万[1] 李美萍[1] 杨斌盛[1] 刘淑玲[1] 仝建波[1] 寇建仁[1] 

机构地区：[1]山西大学化学化工学院,山西太原030006

出　　处：《食品科学》2006年第9期69-73,共5页Food Science

基　　金：山西省自然科学基金项目(20041013)

摘　　要：本工作对16种不同类型的天然色素分子结构与其稳定性的关系进行了研究,并系统地考查了光照、氧化、温度、金属离子、介质极性、pH值等条件对其稳定性的影响。发现天然色素的脂肪族与芳香族化合物色泽不稳定的行为、褪色(变色)机理、主要影响因素等均有本质上的差异,并且这两类色素还具有诸多互补特性,同时还发现色素的光稳定性与理论计算生成热之间存在良好的线性关系。基于上述结论,提出了天然色素“二分法”的概念。这一新的天然色素类型划分方法,为预测、提高和改善天然色素色泽稳定性具有一定的指导意义,并为天然色素替代有毒副作用的人工合成色素的进程将起到积极的促进作用。The relationship between structure and stability of 16 different kinds of natural pigment was studied in this paper. The factors affecting its stability were systematically studied, such as light, oxygen, temperature, metal ions, medium polarity and pH value. It showed that instability behavior of aromatic compound and aliphatic compound, fading or changing mechanism, main affecting factors and so on were essentially different, and a good many complementary traits of the two types of natural pigment and variable disciplines between theoretical arithmetic heat of formation of some natural pigments and their light stability were also discovered. So the classification of natural pigment by dichotomy is first put forward, which is to forecast, increase and improve the stability of natural pigment and promote the process of replacement of unhealthy synthesis pigment by natural pigment.

关 键 词：天然色素 二分法 结构与行为的关系 

分 类 号：TS202.3[轻工技术与工程—食品科学]