摘要
本文对天然苋菜红色素的稳定性进行了研究。如pH值、光照、温度、金属离子(Na+、Ca2+、Cu2+、Al3+、Fe3+、Zn2+)、氧 化剂与还原剂、以及碳水化合物等。结果表明,天然苋菜红色素在酸性条件下较稳定,在碱性条件下不稳定。对光照、温度的变化 较敏感,而不同浓度的氧化剂及金属离子中的Cu2+、Fe3+、Zn2+对色素的影响较明显,还原剂、碳水化合物和其他三种金属离子 Na+、Ca2+、Al3+对色素几乎没有影响或影响甚微。
Study on stability of natural red pigment is introduced in this text, like sour alkalinity , illumination , temperature , metal ion ( Na+, Ca2+, Cu2+, Al3+, Fe3+ and Zn2+), oxidizer and reducing agent as well as carbon water chemical compounds etc . The object list is bright: This pigment is more stable under the acidity condition , and is unstable under the basicity condition . It is more sensitive to set a camera the photograph and the change of temperature , and Cu2+, Fe3+ and Zn2+ in oxidizer , reducing agent and the metal ion of different consistency check colors that the white influence is clearer , and it is very minute that three kinds of carbon water chemical compound and other metal ion Na+ , Ca2+ and Al3+ check colors almost not influence or influence white .
出处
《广东化工》
CAS
2004年第8期16-17,共2页
Guangdong Chemical Industry
关键词
天然色素
苋菜红
稳定性
natural pigment, amaranths red ,stability
