| 高色价栀子蓝色素的制备及其稳定性研究 |
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| 引用本文： | 徐尤智,梁华正,陈贺,贺玉兰,李媛. 高色价栀子蓝色素的制备及其稳定性研究[J]. 现代食品科技, 2011, 27(4): 440-443 |
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| 作者姓名： | 徐尤智 梁华正 陈贺 贺玉兰 李媛 |
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| 作者单位： | 1. 东华理工大学生物系,江西抚州,344000
2. 东华理工大学生物系,江西抚州,344000;临川之信生物科技有限公司,江西抚州,344000 |
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| 基金项目： | 国家自然科学基金项目，江西省教育厅科研项目 |
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| 摘 要： | 研究20种氨基酸与京尼平的呈色反应及部分反应产物的稳定性.分别将20种氨基酸与京尼平在80℃反应16 h,再用HPD100大孔树脂吸附栀子蓝色素,然后用80%乙醇水溶液洗脱色,洗脱液在50℃进行减压干燥,得到深蓝色粉末,测定其色价,然后研究固体状态的栀子蓝色素的光照稳定性和温度稳定性.20种氨基酸与京尼平反应后生成的栀...
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| 关 键 词： | 栀子蓝色素 京尼平 氨基酸 色价 |
Study on Preparation and Stability of High Color Value Gardenia Blue |
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| XU You-zhi,LIANG Hua-zheng,CHEN He,HE Yu-lan,LI Yuan. Study on Preparation and Stability of High Color Value Gardenia Blue[J]. Modern Food Science & Technology, 2011, 27(4): 440-443 |
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| Authors: | XU You-zhi LIANG Hua-zheng CHEN He HE Yu-lan LI Yuan |
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| Affiliation: | 1(1.East China Institute of Technology,Biology Department,Fuzhou,344000,China)(2.Linchuan Zhixin Biotechnology Co.,Ltd,Fuzhou 34400,China) |
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| Abstract: | The color reactions of 20 amino acids with genipin were carried out at 80 ℃ for 16hr and then the product was purified by HPD100 resin to absorb the gardenia blue and eluted by 80% ethanol at 50 ℃,giving the gardenia blue.We also studied the stability of solid gardenia blue to light,UV and temperature.The results showed that the λmax of the reaction products are almost between 590～600 nm.The color of the reaction products of Lys,Arg and glycine with genipin are strong,but the color of the reaction products of Pro with genipin is very weak.The results of stability experiments showed,the solid gardnia blue is stable to light or heat,but little poor to UV. |
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| Keywords: | gardenia blue genipin amino acid color value |
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