天然色素加工新进展及发展对策研究

综述了天然色素加工最新进展,提出天然色素加工存在着加工工艺落后、加工设备简单、加工过程不规范等问题,并从天然色素加工理念、加工工艺、加工设备和开发新型天然色素等方面探讨了提升我国天然色素加工水平的对策。     

食用天然色素安全性研究进展

本文针对食用天然色素的安全现状、天然色素原料存在的安全隐患、天然色素加工工艺与安全的关系及天然色素在食品中使用中问题等进行了概要论述。     

馆藏介绍

TS20食品添加剂(色素) 86013天然色素的开发介绍了天然色素的来源,萃取应用,使用时添加工艺添加的对象食品,天然色素的性质及系统的检测方法。     

植物天然食用色素的功能及其制备工艺

开发和利用天然色素是世界食用色素发展的总趋势,本文对近年来国内外植物性天然食用色素的功能、提取精制工艺及其结构鉴定技术进行了综述,并指出天然色素具有良好的市场开发潜力,新型分离纯化技术将对推进天然色素产业化应用起到重大的作用。     

提高天然食用色素稳定性技术研究进展

天然食用色素是食用色素的发展趋势.分析天然食用色素存在的问题,并从添加色素稳定剂、制备微胶囊、消除金属离子、改造色素分子、调整加工工艺和改善包装等方面阐述提高天然食用色素稳定性的新技术.     

天然紫苏色素的初步研究

紫苏叶中含有天然紫(红)色素,本文对该色素的提取工艺和色素的稳定性进行了研究。通过实验得知紫苏色素安全性高,稳定性好,原料丰富,价廉,有发展前景的天然食用色素。     

天然彩丝的精练方法研究

比较了酶法、碱法、皂碱法、酸法等常规精练方法对天然彩丝织物进行脱胶处理的效果,探讨了自制的色素增进剂对天然彩丝进行预处理的工艺。研究结果表明,采用常规精练工艺对天然彩丝脱胶后的天然彩丝织物色素保留较少,颜色变淡,采用色素增进剂对彩丝织物预处理后再进行脱胶,可大幅度提高彩丝织物的色素保留率。     

四种极具发展前景的天然色素的研究进展

开发天然色素是世界食用色素发展的总趋势，本文介绍了四种极具发展前景的天然色素：红曲色素、天然胡萝卜素、酸枣色素、辣椒红素。对它们的基本性质、制取工艺及应用概况进行了论述。     

彩色巧克力工艺研究

经过对油溶性天然色素特性的分析、巧克力配方的调整、制作工艺的改进,确定天然色素法制作彩色巧克力的一组产品配方及工艺参数,确定彩色巧克力产品中油溶性天然色素的使用量(辣椒红素0.1%,叶绿素0.05%,姜黄色素0.1%),并确定彩色巧克力的产品质量标准。     

响应曲面法优化天然染料艾蒿提取工艺的应用与研究

以提取时间、液料比、提取温度为影响因素,通过响应曲面法优化天然艾蒿色素的提取工艺,优化后的天然艾蒿色素的最佳提取工艺为：提取时间61 min,提取温度74℃,液料比24∶1。利用天然艾蒿色素良好的染色性能,对丝织品的扎染应用进行研究。     

生物染料染色技术

介绍了近年来国内外生物染料染色的进展，文中以植物染料为主，从色素提取、染色方法、影响染色效果的因素等方面进行了总结，并列举了植物染料染丝绸的方法。     

Influences of a natural colourant on colour and salty taste perception,liking, emotion and purchase intent: a case of mayonnaise‐based dipping sauces

Effects of colourant and a ‘natural source’ statement on sensory liking, emotion, saltiness expectation and purchase intent (PI) of three dipping sauces containing shrimp head colourant [no‐colourant (NC); moderate‐colourant (MC, 1.2% colourant); high‐colourant (HC, 3.6% colourant)] were evaluated. Consumers disliked colour of HC compared to MC (4.65 vs. 6.24). Despite the same NaCl level, saltiness liking decreased with increasing colourant [6.38 (NC), 5.43 (MC), 3.97 (HC)]. Correspondence analysis biplot revealed that sauces with or without natural colourant were associated more with positive emotions. Positive emotion (good, interested, satisfied) scores decreased while negative emotion worried increased with increasing colourant concentration. The ‘natural source’ statement decreased guilty and unsafe scores but minimally affected PI of NC and MC. Saltiness expectation was not different between NC (off‐white colour) vs. MC (lighter orange) and between NC vs. HC (darker orange); however, consumers expected HC to be saltier than MC.     

阴离子染料吸附剂ADA—4用于污水脱色的研究

本文对阴离子染料吸附剂ＡＤＡ－４吸附、解吸和再生性能及机理进行了研究。实验结果表明，ＡＤＡ－４吸附剂用于印染污水脱色，不但对污水中的阴离子染料有很强的吸附能力，大大降低了污水色度，而且还可以通过既简单双经济的方法使吸附剂－载体上的解吸，使其吸附性能再生。     

天然染料姜黄对真丝织物的染色性能研究

对天然染料姜黄在真丝织物上进行染色试验，选择萃取色素的条件、染色温度、染浴pH值、NaCl的加入、媒染剂（铝盐媒染、铁盐媒染等）进行正交试验。结果表明：染料萃取用20g/LNaOH为宜，染浴pH4有利于染色。酸性条件下加盐使得上染率减小，中性条件加盐上染率略有提高。用铝盐或铁盐作媒染剂可提高染色牢度。     

Ecological dyeing of silk fabric with lac dye by using padding techniques

This research focuses on silk fabrics exhibiting different colour values and fastness properties. The samples were prepared by dyeing with lac as a natural colourant. Two padding techniques were used in the process, namely, the pad-batch and pad-dry techniques, under different conditions. Aluminium potassium sulphate, ferrous sulphate, copper sulphate and stannous chloride were used as mordants. The effects of differing dye concentrations added to the silk fabrics using a pre- and post-mordant method were studied and recorded. The colour fastness to washing, light, rubbing, water and perspiration of the dyed samples was performed according to the present ISO standard. Silk fabric dyed without mordant showed a pink shade, while those samples mordanted with stannous chloride and aluminium potassium sulphate displayed noticeably brighter red coloured shades. With the additional use of copper sulphate, the colour shade produced was violet, while darker grey shades were obtained by adding ferrous sulphate mordant. The test results regarding fastness properties ranged from fair to very good, while wash fastness ranged from very poor to poor.     

天然染料辣椒色素的结构、性质和应用

辣椒色素是现今社会比较理想的天然染料,确实了解它的结构、性质能为后续的应用带来极大的作用.     

儿茶素络合染料的制备及其对蚕丝织物的染色性能

为开发植物染料对纺织品染色的新方法,提高染色产品的色牢度,通过儿茶素与Fe²⁺的相互作用,制备了铁离子络合染料C-Fe。借助傅里叶变换红外光谱仪、紫外-可见光分光度计、扫描电镜能谱仪、X射线光电子能谱仪等手段对络合染料进行表征和分析,并考察了络合染料对蚕丝织物的染色性能。结果表明：铁离子成功与儿茶素络合,获得络合染料结构;络合染料C-Fe上染蚕丝织物的最佳工艺为染色温度90℃,pH值为4,保温续染60 min;络合染料染色的蚕丝织物耐日晒色牢度和耐摩擦色牢度均达到3级,耐汗渍色牢度和耐皂洗色牢度均在4级以上;染色后蚕丝织物的紫外线防护系数为72,显示出优异的防紫外线性能。     

天然媒染剂在五倍子色素对毛织物染色中的应用

为了研究天然媒染剂对五倍子色素对毛织物染色性能的影响,采用煎煮法萃取五倍子植物色素,以铁硅质重碳酸盐碳酸冷矿水为天然媒染剂,进行了相关影响因素的单因素实验,分析并总结了影响因素对颜色特征值的变化规律。结果表明:染色工艺、天然媒染剂质量分数、染液pH值、染色次数均对颜色特征值有一定影响,其中影响大小为:染色工艺>天然媒染剂质量分数>染色次数>染液pH值。五倍子色素使用天然媒染剂对毛织物进行同媒染的最佳工艺为:浴比1∶30,染色时间30 min,媒染时间15 min,染色温度80℃,染液质量分数100%(加热前pH值为6),天然媒染剂质量分数100%。通过增加染色次数可以增加毛织物的颜色深度,最佳染色次数为5次。     

Influence of the paprika type on redness loss in red line meat products

Paprika, with its high colourant power (measured in ASTA units), imparts higher initial redness to fresh red sausage and fresh chorizo (red line meat products). This higher degree of redness (measured according to the red–green component, a∗, and spectrophotometric colour units) is maintained until the end of the products’ shelf life. However, the pasteurization necessary to reduce the microbial load of paprika can cause alterations to its stability. The addition of natural antioxidants to pasteurized paprika (rosemary extract) was seen to maintain the colour levels of meat products throughout their shelf life. Differences in the colour of meat batches elaborated with paprika of different colourant power could be detected by consumers in a hedonistic test, who evaluated the colour positively.     

Anthocyanin composition and storage degradation kinetics of anthocyanins-based natural food colourant from purple-fleshed sweet potato

A natural colourant derived from purple-fleshed sweet potato (PFSP) by ultrasound-assisted solvent extraction was examined in terms of its anthocyanins and 6-month storage stability under different conditions: avoid from light at 25 (AL25) and 37 °C (AL37) and under fluorescent light at 25 °C (FL25). This PFSP colourant mainly contained the following peonidin anthocyanins: peonidin 3-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-feruloyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5-glucoside, peonidin dicaffeoyl sophoroside-5-glucoside, peonidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside and peonidin caffeoyl-feruloyl sophoroside-5-glucoside. The degradation ratios of PFSP anthocyanins (PFSPAs) under AL25, AL37 and FL25 were around 50.7%, 89.0% and 87.0% respectively. The FL25 and AL37 conditions had similar effects on the colourant's total colour change (ΔEab). The degradation kinetics followed the zero-order reaction models. The PFSPAs were more stable during storage than other anthocyanins because they mainly consist of di-acylated and double glycosylated forms of peonidin derivatives. These results may promote the application of PFSPAs as a novel natural colourant in food industry.