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子蓝色素最大吸收波长大都在590～600 nm之间,其中赖氨酸色价E1%1cm最高,达180,其次是精氨酸和甘氨酸,脯氨酸呈色效果最差;通过稳定性试验结果表明,太阳光和日光灯照射对3种栀子蓝色素稳定性影响较小,紫外线影响稍大。赖氨酸与京尼平反应生成的栀子蓝色素固体粉末低温稳定性好,高温下稳定性下降。赖氨酸、精氨酸和甘氨酸与京尼平反应生成的栀子蓝色素色价高,稳定性好,有较好的应用价值。
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.
出处
《现代食品科技》
EI
CAS
2011年第4期440-443,共4页
Modern Food Science and Technology
基金
国家自然科学基金项目(30960046)
江西省教育厅科研项目(GJJ09260)
关键词
栀子蓝色素
京尼平
氨基酸
色价
gardenia blue
genipin
amino acid
color value
