黑米、黑大豆、黑芝麻中天然色素性质的比较研究  

Comparative Study on Natural Pigments in Black Rice,Black Soybean and Black Sesame

作　　者：张名位[1] 孙玲[1] 池建伟[1] 赖来展[1] 王志坚[1] 

机构地区：[1]广东省农业科学院农业部黑色食品研究重点实验室

出　　处：《中国粮油学报》1998年第2期6-9,共4页Journal of the Chinese Cereals and Oils Association

基　　金：广东省自然科学基金;广东省九.五重点攻关项目

摘　　要：本文比较了黑米、黑大豆、黑芝麻中天然色素的光谱特征、组成成分、理化性质等，结果表明，３种原料的色素均表现出黄酮类花色苷化合物的光谱特征吸收，都具有苯骈吡喃环的母核结构；在化学组成上均可分离出水溶和醇溶２类组分；对光、温、ｐＨ及金属离子等的反应较为敏感。The physical and chemical properties of natural pigments in black rice,black soybean and black sesame including spectral characters,composition,photostability,thermostability,resistance to metal ions and effect of medium pH value on absorption were compared in this study.The results were as follows:3 sorts of pigment showed the same spectral absorption characters of anthocyanin with the same basic structure of phenylbenz-opyrylium,which consisted of water-soluble fraction and alcohol-soluble fraction.Light,temperature,pH and some common metal ions strongly influenced the pigment stability.

关 键 词：黑米色素 黑大豆色素 黑芝麻色素 天然色素 

分 类 号：TS202[轻工技术与工程—食品科学] TQ611.4[轻工技术与工程—食品科学与工程]