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P. SARNI-MANCHADO H. FULCRAND J-M. SOUQUET V. CHEYNIER M. MOUTOUNET 《Journal of food science》1996,61(5):938-941
Grape anthocyanin-3-glucosides and unreported natural pigments characterized as vinylphenol anthocyanin-3-glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin-3-glucosides were less stable than their 4-vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin-3-glucosides. Moreover, the compounds were resistant to SO2 discoloration whereas anthocyanins were completely bleached. 相似文献
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本文研究了咖啡酸、阿魏酸、单宁酸、黄芩素、茶多酚、没食子酸、原儿茶酸、芦丁等8种外源辅色素对黑莓清汁花色苷辅色效果、热稳定性、光稳定性和体外抗氧化活性的影响。结果表明:咖啡酸、原儿茶酸、茶多酚、没食子酸、单宁酸对黑莓清汁花色苷的辅色效果影响较显著(p<0.05),最适浓度为0.1 mmol/L,而芦丁的最佳辅色浓度为0.4 mmol/L;实验所选辅色素能够在一定程度上提高黑莓清汁花色苷的热稳定性,其中没食子酸、阿魏酸、咖啡酸对其影响效果显著(p<0.05),分别使黑莓清汁花色苷的热降解半衰期延长了6.06、2.07和1.39倍。此外,原儿茶酸、阿魏酸、芦丁能够显著提高黑莓清汁花色苷的光稳定性、DPPH自由基清除能力和总还原力(p<0.05);没食子酸和单宁酸的辅色作用降低了黑莓清汁花色苷的光稳定性。黄芩素、阿魏酸、咖啡酸、芦丁等外源物质可作为黑莓清汁花色苷有效的辅色素。 相似文献
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红毛丹(Nephelium lappaceum L.)果皮含有较高的色素。为综合利用植物色素资源,对红毛丹果皮色素进行提取与纯化,并从光照、温度、pH 值、氧化与还原介质、防腐剂、酸味剂、糖类、VC 和金属离子方面对该色素的稳定性进行研究。结果表明:红毛丹色素属花色苷类;对自然光、高温、H2O2 和Na2SO3 的耐受性较差,在pH3 以下色泽较稳定;低浓度防腐剂苯甲酸钠对色素稳定性影响较小,柠檬酸具有一定的增色作用;乳酸、葡萄糖和蔗糖、VC 对色素的稳定性无明显的影响,但Fe3+、Fe2+、Pb2+、Sn2+ 对该色素稳定性起不利的作用。该研究为开发植物新的天然色素产品提供理论参考。 相似文献
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源于天然植物的花色苷是集着色、增香和保健作用于一体的新一代功能性食品配料,但在食品加工过程中易受多种外界因素的影响而发生水解或去糖基开环反应,导致产品褪色、风味品质劣变及生物活性丧失。而研究发现在自然生化条件下,植物花色苷通过其内部的多种化学成分(多酚、生物碱、核苷酸和金属离子等)的分子辅色作用而维持稳定性,从而实现花色苷食品的色泽、风味和营养的稳态化。目前通过模拟植物花色苷的分子辅色作用也成为研究功能性色素的重要内容之一。本文在分析花色苷分子辅色作用机制基础上,重点综述了近年来的天然植物花色苷基于分子辅色技术的稳态化制备工艺及相关应用技术取得的最新进展,为植物花色苷食品的稳态化加工技术研究提供依据和参考。 相似文献
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天然色素抗氧化性研究进展 总被引:3,自引:0,他引:3
由于氧自由基引发的氧化作用已被证实与多种疾病有关,具有抗氧化活性的食品倍受瞩目。本文总结了近年来国外有关天然色素抗氧化性的研究报道,以类胡萝卜素、花青素类色素为主体,介绍其抗氧化性的研究方法与研究结果,为天然色素抗氧化活性研究提供参考。 相似文献
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Paulo-Jorge Cameira-dos-Santos Jean-Marc Brillouet Vronique Cheynier Michel Moutounet 《Journal of the science of food and agriculture》1996,70(2):204-208
New anthocyanin-derived red–orange pigments were detected in wine in the course of cross-flow microfiltration experiments. Analysis of the sugar and organic acid released respectively by acid and alkaline hydrolysis showed that the two major products were respectively a glucoside and the corresponding p-coumaroylglucoside. Mass spectrometry indicated molecular masses of 755·5 for the p-coumaroylglucoside and of 447·5 for its aglycone. Therefore, the new pigments are likely to result from condensation reaction between grape anthocyanins (possibly the 3-glucoside and 3-p-coumaroylglucoside of malvidin) and another wine component, which is not a flavanol. This reaction may partici-pate in the mechanism of colour change during ageing of red wines. 相似文献
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采用80% 乙醇为提取溶剂,将提取的色素液在230~700nm 范围内进行紫外扫描,而后分别探讨碳水化合物、pH 值、温度、氧化剂还原剂、光照、金属离子对色素在紫外和可见光区的稳定性的影响。结果表明:该色素在紫外光区有两个吸收峰,波长分别为270、334nm,可见光区有两个吸收峰,波长分别为538、666nm;红叶甜菜红色素对热比较稳定,但不耐高温;pH 值对色素颜色影响不是很大,除pH10 以外;碳水化合物对其影响不显著;其抗氧化能化较弱;自然光照射一定时间会褪色;大多数金属离子对其无影响;而Fe3+ 等少数金属离子对色素有影响。 相似文献
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天然酚类色素生理与药理作用的研究进展 总被引:1,自引:0,他引:1
天然酚类色素因无毒无害、着色鲜艳,且有重要的生理药理作用而受到重视。本文将近年酚类色素种类及其生理与药理作用的研究进展作一综述。 相似文献
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天然酚类色素生理与药理作用的研究进展 总被引:2,自引:0,他引:2
天然酚类色素因无毒无害、着色鲜艳,且有重要的生理药理作用而受到重视。本文将近年酚类色素种类及其生理与药理作用的研究进展作一综述。 相似文献
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Georgios Savvidis Vaggelis Karanikas Maria Zarkogianni Ioannis Eleftheriadis Nikolaos Nikolaidis 《Journal of Natural Fibers》2017,14(3):326-334
Eleven natural pigments were selected for the production of environment-friendly cotton prints. Physicochemical properties pH, conductivity, viscosity of the printing pastes were measured in order to evaluate their stability and suitability for printing. Quality control standard tests and color measurements were carried out for all the prints with their fastness properties ranging from poor to very good in some cases. 相似文献
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ABSTRACT: Extraction of anthocyanins from black currants using aqueous ethanol was optimized for yield and antioxidant activity. The process variable having the most effect on the extraction was the solvent to solid ratio, which increased phenolic extraction in the whole range from 0 to 19 L/kg. Total phenolics increased with ethanol concentration up to a maximum at about 60% and then decreased with further increase in solvent concentration irrespective of the solvent to solid ratio. Temperature only affected the extraction of anthocyanins. Increasing the temperature beyond 30 to 35 °C resulted in degradation of anthocyanins and reduction of yields. Variation in extract composition was not sufficiently large to affect antioxidant activity. 相似文献
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Extraction of Anthocyanin Pigments from Purple Sunflower Hulls 总被引:2,自引:0,他引:2
The anthocyanin pigments in hulls of purple sunflower seeds were extracted using three solvent systems, 50:1:49 ethanol-acetic acid-water (EAW), 0.01M acetic acid (AAc), or water containing SO2. Solvent, extraction time, size of ground hulls, pH of extracting solvent, hulls/solvent ratio, and concentration of SO2 in water, were investigated. All were significant factors affecting yield of extracted anthocyanins. EAW and SO2 were more effective extractants than AAc. Optimum conditions from response surface optimization for the extraction with sulphurous water were: SO2 at 200 mg/L, hull size 20 mesh, extraction time 5 min at 22°C, and solvent/hulls ratio = 20. 相似文献
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The acylated, B-ring substituted anthocyanins of Tradescantia pallida (TPA) were extracted from the leaves with acidic water, purified on a Duolite-861 resin and incorporated into a model beverage. The beverage was composed of a citrate-phosphate buffer at pH values 3.5, 4.5 or 5.5, and 15% sucrose. Comparison samples contained cyanidin-3-glucoside from blackberries and a commercial sample of enocyanin from grapes. The TPA samples were much more stable than the other two, particularly at the higher pH values as judged by pigment retention and tristimulus color readings. The extra absorption band of the TPA samples at pH 5.5 indicated the samples were well colored. Addition of tannin and/or ascorbic acid resulted in marked pigment and color loss. 相似文献
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