辅色剂对木棉花色苷辅色效果及其稳定性的影响
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摘要
选用丁二酸、柠檬酸、果糖、甘氨酸作辅色剂。研究木棉花色素溶液在一种辅色剂作用下的辅色及稳定性,并测定其吸光度。结果表明,在pH 3的条件下,柠檬酸、丁二酸使溶液颜色加深,能增加色素的吸光度;果糖和甘氨酸无增色效果,吸光度减少。在0.5% ～5%浓度范围内,色素溶液的吸光度与丁二酸浓度与呈正相关。分别在80℃加热3 h、0.1% ～1%浓度的H_2O_2氧化30 min、自然光照和紫外线辐射7 d的条件下, 5%丁二酸能保持对木棉花色素辅色的稳定性。
Succinic acid, citric acid, fructose and glycine were selected as copigments. Thecopigmentation and of kapok color solution with a copigment was studied by measuring the absorbance. Result showed that the solution color was deepened, and the absorbance was increased by the citric acid or succinic acid, and the color weakening and the decrease of absorbance with the fructose or glycine in the condition of pH 3. In the range of 0.5%-5%, the absorbance of kapok solution was positively correlated with the concentration of succinic acid. The copigmentation stability of kapok pigment solution was maintained by 5% succinic acid with the conditions which are heating at 80 ℃ for 3 h, oxidation of 0.1%-1% H_2 O_2 for 30 min and illumination of sunlight and ultraviolet radiation for 7 d, respectively.
Succinic acid, citric acid, fructose and glycine were selected as copigments. Thecopigmentation and of kapok color solution with a copigment was studied by measuring the absorbance. Result showed that the solution color was deepened, and the absorbance was increased by the citric acid or succinic acid, and the color weakening and the decrease of absorbance with the fructose or glycine in the condition of pH 3. In the range of 0.5%-5%, the absorbance of kapok solution was positively correlated with the concentration of succinic acid. The copigmentation stability of kapok pigment solution was maintained by 5% succinic acid with the conditions which are heating at 80 ℃ for 3 h, oxidation of 0.1%-1% H_2 O_2 for 30 min and illumination of sunlight and ultraviolet radiation for 7 d, respectively.
引文
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[5]王辉.木棉花红色素的提取及性质研究[J].林产化学与工业, 2001, 21(2):57-61.
[6]任洪利,吴赞敏,李志强.棉织物阳离子改性及艾蒿天然色素染色[J].山东纺织科技, 2016, 57(1):10-13.
[7]朱若楠,腾可心,王语涵.坚果果壳色素的纯化和结构解析研究进展[J].中国林副特产, 2016(1):91-94.
[8]高爱红,童华荣.天然食用色素——花青素研究进展[J].保鲜与加工, 2001, 1(3):25-27.
[9]阚建全.食品化学[M].北京:中国农业大学出版社, 2008:309-313.
[10]刘栋,钱建亚,周晓辉,等.花青素酰基化作用研究进展[J].现代食品科技, 2003, 19(4):101-104.
[11]WROLSTADRE,GIUSTIMM.Anthocyanins from Radishes and Rad-fleshed Potatoes. Chemistry and Physiology of Selected FOOD Colorants[J]. ACS Symposium,2001, 775(10):66-89.
[12]刘松,杨莉,李福成,等. pH对玫瑰红色素紫外和荧光光谱的影响[J].化学研究与应用, 2009, 21(1):127-130.
[13]尹姿,张曦,郑楠,等.笃斯越桔花青素在不同pH条件下热稳定性的研究出版源[J].食品工业科技, 2009(12):157-161.
[14]孙建霞,张燕,胡小松,等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学, 2009, 42(3):996-1008.
[15]杨文秀.酸味与酸味剂[J].甘肃科技, 1999, 15(gs):47-48.
[16]吴鹏,王国才,吴霞,等.木棉花的化学成分研究[J].中国化学会天然有机化学学术会议, 2012.
[17]李浩明,高蓝,任希勤,等.葡萄色素的稳定性与辅色作用研究[J].青岛大学学报(自然科学版), 1994(1):81-87.
[18]陈鼎,夏春镗.花青素类天然色素的光降解比较[J].同济大学学报(医学版), 2006, 27(5):13-16.