首页 | 本学科首页   官方微博 | 高级检索  
     

天然色素稳定性研究及其新的类型划分
引用本文:乔华,张生万,李美萍,杨斌盛,刘淑玲,仝建波,寇建仁.天然色素稳定性研究及其新的类型划分[J].食品科学,2006,27(9):69-73.
作者姓名:乔华  张生万  李美萍  杨斌盛  刘淑玲  仝建波  寇建仁
作者单位:山西大学化学化工学院,山西,太原,030006
摘    要:本工作对16种不同类型的天然色素分子结构与其稳定性的关系进行了研究,并系统地考查了光照、氧化、温度、金属离子、介质极性、pH值等条件对其稳定性的影响。发现天然色素的脂肪族与芳香族化合物色泽不稳定的行为、褪色(变色)机理、主要影响因素等均有本质上的差异,并且这两类色素还具有诸多互补特性,同时还发现色素的光稳定性与理论计算生成热之间存在良好的线性关系。基于上述结论,提出了天然色素“二分法”的概念。这’新的天然色素类型划分方法,为预测、提高和改善天然色素色泽稳定性具有一定的指导意义,并为天然色素替代有毒副作用的人工合成色素的进程将起到积极的促进作用。

关 键 词:天然色素  二分法  结构与行为的关系
文章编号:1002-6630(2006)09-0069-05
收稿时间:2005-08-26
修稿时间:2005-08-26

Study on Natural Pigment's Stability and Its New Category Trial
QIAO Hua,ZHANG Sheng-wan,LI Mei-ping,YANG Bin-sheng,LIU Shu-ling,TONG Jian-bo,KOU Jian-ren.Study on Natural Pigment''''s Stability and Its New Category Trial[J].Food Science,2006,27(9):69-73.
Authors:QIAO Hua  ZHANG Sheng-wan  LI Mei-ping  YANG Bin-sheng  LIU Shu-ling  TONG Jian-bo  KOU Jian-ren
Affiliation:School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China
Abstract:The relationship between structure and stability of 16 different kinds of natural pigment was studied in this paper. The factors affecting its stability were systematically studied, such as light, oxygen, temperature, metal ions, medium polarity and pH value. It showed that instability behavior of aromatic compound and aliphatic compound, fading or changing mechanism, main affecting factors and so on were essentially different, and a good many complementary traits of the two types of natural pigment and variable disciplines between theoretical arithmetic heat of formation of some natural pigments and their light stability were also discovered. So the classification of natural pigment by dichotomy is first put forward, which is to forecast, increase and improve the stability of natural pigment and promote the process of replacement of unhealthy synthesis pigment by natural pigment.
Keywords:natural pigment  dichotomy  relation between structure and behavior
本文献已被 CNKI 维普 万方数据 等数据库收录!
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号