红甘蓝色素的性质研究  

Studies on the Properties of Red Cabbage Pigment

作　　者：李浩明[1] 高蓝[1] 刘玉申[1] 

机构地区：[1]青岛大学天然色素研究所

出　　处：《中国食品添加剂》1996年第1期1-4,共4页China Food Additives

摘　　要：本文报道了从红甘蓝（ＢｒａｓｓｉｃａｏｌｅｒｃｅａＬ．ｖａｒ．ＣａｐｉｔａｔａＤＣ）中提取的花青素类红色天然色素的理化性质，包括光谱特性和溶液ｐＨ及其它理化因素对红付蓝色素颜色稳定性、呈色强度和色调等的影响。研究表明，与其他来源的花青素类色素一样，随ｐＨ增大，最大光吸收波长（且λ＿（ｍａｘ））向长波方向移动。Ｆｅ￣（３＋）、抗坏血酸等氧化还原剂加速红甘蓝色素溶液退色，并导致红色组分减少，黄色组分增加，色素溶液的色凋由红变黄。This paper reports the properties of natural red pigment(anthocyanin)from redcabbage(Brassica oleracea L. var,Capitata DC).The spectrum characteristie of red cabbage pigment,and the effects of pH,Fe3+ and ascorbic acid on the colour and stability of the same pigment werestudied. The bathochromic shift in the visible wavelength of maximum absorption was found as the pH is ralsed. Oxidizing and reducing agents(i. e. FeC13 and ascorbic acid)caused colour losing,with reducing in the red compounds and increasing in the yellow compounds.Heating also causedcolour changes.

关 键 词：花青素 红甘蓝色素 天然色素 理化性质 色调 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]