赤豆红色素的性质研究  

PROPERTY STUDY OF pHASEOLUS ANGULARIS WIGHT RED

作　　者：王海棠[1] 张玉清[1] 马向东[1] 邓爱玲[1] 

机构地区：[1]洛阳工学院化工系,河南洛阳471039

出　　处：《郑州工程学院学报》2001年第4期54-57,共4页

基　　金：河南省科技攻关项目 ( 9810 70 0 15 )

摘　　要：从赤豆中提制出一种粉状天然食用红色素 ,命名为“赤豆红色素” .性质实验表明 :赤豆红色素易溶于水 ;pH值不同 ,色素的颜色不同 ,pH =5～ 7时呈现稳定鲜艳的红色 ,pH =6时色价为E1 %1cm( 4 95nm)≥ 5 1 ;pH =7时色素的最大吸收谱长为 5 0 0nm ;具有一定的耐热性、耐光性和耐还原性 ,但耐氧化性差 ;Mg2 +和蔗糖使红色增色 ,Zn2 +和柠檬酸使红色稍褪 ,Na+、K+、Ca2 +对色素无不良影响 ,Fe3+、Cu2 +、Al3+使色素变色 .急性毒性试验中白鼠无异常表现 .A powdered natural red food pigment was extracted and refined from phaseolus angularis Wight.This pigment was named 'phaseolus angularis wight red'.Experiments on the pigment physicochemical properties showed that the pigment dissolves in water easily;its color was different at different pH,when pH=5～7,it present stable bright red color;when pH=6,colority was E 1% 1CM (495 nm)≥51;when pH=7,λ max was 500 nm,and it had certain resistance to heat,light and reductant,but poor resistance to oxidant.The red color increased by Mg 2+ and cane sugar,decreased slightly by Zn 2+ and citric acid,and changed by Fe 3+ ,Cu 2+ and Al 3+ ,but was not harmfully affected by Na +,K +,Ca + .There was no unusual sign in the white mouse acute toxic experiment of the pigment.Indices of quality arbitration accorded with the demands of food additives.

关 键 词：赤豆 天然食用色素 性质 红色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]