黑米色素性质及掺假黑米鉴别方法的研究  

Properties of Pigments from Black Rice and Identification of the Adulterated Black Rice

作　　者：钟耕[1,2] 邓立青[1] 张运芳[1] 郑红艳[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2009年第12期150-153,共4页Food Science

基　　金：教育部留学回国人员科研启动基金项目(教育部外司留(2005[55]))

摘　　要：本实验在研究黑米色素的结构、理化性质的基础上,通过自制掺假黑米。对二者的相关特性进行对比,用显色反应、紫外可见光谱分析及红外光谱分析三种方法鉴别掺杂黑米。结果表明,用斐林甲、乙试剂对黑米提取液的显色反应能够较好地辨别掺假黑米;在一定的条件下,通过光谱特性的差异也可以辨别黑米中是否有掺假黑米。The structure and physicochemical properties of black rice pigments were described to in this study as well as the preparation of adulterated black rice. Black rice adulteration may be verified through color reaction, UV-visible spectrum and IR spectrum. The results showed that the adulterated black rice could be identified by qualitative analysis of black rice pigment. Difference in the characteristics of spectrum could also be used to identify whether the black rice were adulterated or not under some condition.

关 键 词：黑米色素 性质 掺假 鉴别方法 

分 类 号：TS207.7[轻工技术与工程—食品科学]