板栗壳色素性质的研究

研究了板栗壳色素的紫外－可见吸收光谱、溶解性，以及pH值、金属离子、光、热、氧化剂、还原剂和常用食品添加剂对色素性质的影响。结果表明，板栗壳色素易溶于极性溶剂，在不同pH值水溶液下呈不同的颜色，有较好的耐热性和抗氧化还原性，金属离子Ca^2 、Mg^2 、Ba^3 、Na^ 、K^ 对色素水溶液颜色的影响较小，但Fe^3 、Pb^2 、Cu^2 有不良影响，食盐、蔗糖和葡萄糖对色素水溶液的颜色影响也小。

Study on Characteristics of Brown Pigment from Chestnut Shell

The characteristic ultra - violet and visible absorption spectrum of the colorant from chestnut shell and it' s solubility in different solvents are involved. The effects of different PH values, metal ions, light, heat, oxidants and reductants on the stability of the pigment are tested. The pigment is lyotropic in polar solvent. It changes color according to the PH values . It is stable when exposed to both sunlight and ultraviolet. It' s oxidation and reduction resistant influence on the color of the pigment's aqueous solution, but Mg2+. Ca2+.Ba2+.Na2+.K+. have little influence on the color of the pigment's aqueous solution,but Fe3+.Pb2+.Cu2+ can discolor the pigment in water, and precipitates are formed at the same time. Salt,sugar and glucose also do not influence much.