| 黑米色素分子结构解析 |
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| 引用本文： | 钟丽玉,胡秋林.黑米色素分子结构解析[J].食品与生物技术学报,1996,15(1). |
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| 作者姓名： | 钟丽玉 胡秋林 |
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| 摘 要： | 用纸层析、紫外一可见扫描及气相色谱结合的方法，对黑米色素的分子结构进行鉴定结果表明样品９１－５３黑米色素为水溶性花色苷类化合物，由矢车菊花色素－３－鼠李糖苷和芍药花色素－３－阿拉伯糖苷等５种色素化合物组成，其颜色呈玫瑰红色，可以作为一种具有天然保健功能的色素添加剂。
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| 关 键 词： | 色素，色谱仪，食品／黑色素 |
Anlyse the Molecule Structure of the Blaclk-rice Pigment |
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| Zhong Liyu,Hu Qioulin.Anlyse the Molecule Structure of the Blaclk-rice Pigment[J].Journal of Food Science and Biotechnology,1996,15(1). |
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| Authors: | Zhong Liyu Hu Qioulin |
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| Abstract: | Black-Food is famous for rich in nutrition.In oder to develop the utilization of the nutural black-pigment had been studies. The methods,including PC,GC,UV-Rpectrophotograph et.al,were adopted to analyse the molecule structure of the pigment.The results are that five water-soluble anthocyanines were found in the pigment of 91-53 blackrice,in which the two main anthocyanines are eyanidin-3-rhamnoside and peonidin-3-arbinoside.The pigment is purple-redand.It can be used as a natural helathy pigment-additive. |
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| Keywords: | Pigments Chromatographs Food/Black-Pigments |
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