Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents

The possibilities of using monascus to colour gels were studied by comparing it with cochineal. Gels were prepared with four gelling agents—carrageenan, gellan, gelatine and xanthan—and their colour was measured with a Hunter Lab colorimeter. The equations relating L^* and h with the concentrations of sugar [SU] and colorant [COL] were deduced, and it was found that [COL] had more influence on colour than [SU]. In general, for these four gelling agents the colour of monascus gels is orange-red and the colour of cochineal gels is purplish red. The gels made with xanthan were always the lightest, whether they were made with cochineal or with monascus.     

Extraction of Anthocyanin Pigments from Purple Sunflower Hulls

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.     

化妆品中5种限用合成着色剂的分析方法研究进展

介绍了化妆品中5种限用有机合成着色剂CI12085（颜料红4）、C115630（颜料红49）、C142520（碱性紫2）、C145350（酸性黄73）和C145396（溶剂橙16）的性质,从样品前处理和检测技术两个方面叙述了化妆品中合成着色剂的分析方法研究进展,重点介绍了化妆品中有关这5种限用着色剂的分析方法。     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

Development of lateral flow immunoassay for rapid control and quantification of the presence of the colorant Sudan I in spices and seafood

The lateral flow immunoassay for colorant Sudan I detection was developed using the monoclonal antibody to Sudan I conjugated with gold nanoparticles. Conditions of the assay were optimized for both qualitative control and quantification of Sudan I in food matrixes with minimal dilution of the extracting media (final content of methanol – 50%). In the case of photometric registration, the limit of Sudan I detection in extracts was 2.5 ng/mL (which corresponds to 10 μg/kg of food and spices), and the working range of determined concentrations was 13–240 ng/mL. The average error of measurements varied from 5.5 to 16.9%. The visual limit of detection, which is the minimum concentration causing absence of visible coloration at the test zone, was 1 μg/mL. The assay efficiency was confirmed by its application to determine Sudan I content in highly colored spices (turmeric, curry) and seafood (caviar, mussels, fish). Thus, the developed assay is suitable as a rapid, inexpensive tool for revealing Sudan I quantification by mobile laboratories and in out-of-laboratory conditions.     

应用HPLC同时测定果味型碳酸饮料中防腐剂、甜味剂和合成着色剂的研究

针对目前碳酸饮料中防腐剂、甜味剂和着色剂采用分别测定的方法,步骤繁多,工作量大,本文研究了应用HPLC同时测定果味型碳酸饮料中防腐剂、甜味剂和合成着色剂;经实验证明方法快速、简便,稳定可靠。     

Production and Properties of Spray-dried Amaranthus Betacyanin Pigments

ABSTRACT: Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10-25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment-containing powder made was superior to commercial red beet powder in physical properties.     

高效液相色谱法同时测定葡萄酒中9种人工合成色素

建立了葡萄酒中9种人工合成色素的高效液相色谱检测法。方法采用Zorbax SB-C18色谱柱分离,以25mmol/L乙酸铵水溶液-甲醇为流动相进行梯度洗脱。采用二极管阵列检测器,峰保留时间和峰扫描光谱纯度对照两种方式对样品峰进行定性,利用色素最大可见吸收波长测定各色素以消除杂质干扰。该方法的线性范围0.50mg/L~100mg/L,加标回收率95.8%~100.4%,相对标准偏差（RSD）为0.89%~1.26%。     

黑色氧化铝陶瓷制备与介电性能的研究

采用正交试验法对黑色氧化铝陶瓷实验配方进行优化;采用一次、二次合成法分别制备了黑色氧化铝陶瓷;对黑色氧化铝陶瓷进行了XRD物相分析、烧结体断面SEM分析,测试了烧结体的体积密度、体积电阻率、介电常数和介电损耗。结果表明,黑色氧化铝陶瓷最佳配方为:Al2O391wt.%、滑石2.0wt.%、Fe2O33wt.%、CoO 0.5wt.%、NiO 1wt.%、MnO22.5wt.%;一次、二次合成法制备的黑色氧化铝陶瓷的体积密度分别为3.71g/cm3、3.69g/cm3,体积电阻率分别为6.8×1012Ω·cm、7.1×1012Ω·cm,介电常数分别为18.6、18.8,介电损耗分别为0.015、0.014。     

高效液相色谱法同时测定化妆品中的4种禁用着色剂

建立了高效液相色谱-紫外-可见光检测器(HPLC/UV-Vis)同时测定化妆品中4种禁用着色剂的检测方法。化妆品样品以乙醇为溶剂进行萃取,然后以萃取液作为检测对象,采用C18反相色谱柱,以乙腈-0.5% H3PO4溶液为流动相进行梯度洗脱,用紫外-可见光检测器检测,定量检测波长530 nm。方法的平均回收率(n=8)为86%～100%,相对标准偏差(RSD)为3.68%～8.02%;碱性紫1、颜料橙5、苏丹蓝2、苏丹红IV的检出限分别为0.05,0.5,0.5,0.2μg/mL。