食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
19期
85-88
,共4页
紫荆花红色素%β-环糊精%包合物%稳定性
紫荊花紅色素%β-環糊精%包閤物%穩定性
자형화홍색소%β-배호정%포합물%은정성
red pigment from Cercis Chinensis Bge%β-cyclodextrin%inclusion compound%stability
阐述了紫荆花红色素与β-环糊精包合物的制备及其稳定性的研究。采用饱和水溶液搅拌法制备包合物。通过红外谱图对照分析对其进行鉴定，并将包合物与色素在光照、不同pH、不同温度下比较各自的色泽损失率。结果表明：色素包合物在光照、不同pH、不同温度条件下的稳定性与包合物相比均有一定程度的提高。
闡述瞭紫荊花紅色素與β-環糊精包閤物的製備及其穩定性的研究。採用飽和水溶液攪拌法製備包閤物。通過紅外譜圖對照分析對其進行鑒定，併將包閤物與色素在光照、不同pH、不同溫度下比較各自的色澤損失率。結果錶明：色素包閤物在光照、不同pH、不同溫度條件下的穩定性與包閤物相比均有一定程度的提高。
천술료자형화홍색소여β-배호정포합물적제비급기은정성적연구。채용포화수용액교반법제비포합물。통과홍외보도대조분석대기진행감정，병장포합물여색소재광조、불동pH、불동온도하비교각자적색택손실솔。결과표명：색소포합물재광조、불동pH、불동온도조건하적은정성여포합물상비균유일정정도적제고。
This topic has elaborated the preparation of inclusion compound of red pigment from Cercis Chinensis Bge withβ-cyclodextrin and its stability. The inclusion compound was prepared by saturated aqueous solution through stirring. The red pigment and the inclusion compound were identified by infrared spectra. The stability of inclusion compound and red pigment was measured under different light, pH, temperature. The result indicated that the stability of red pigment from Cercis Chinensis Bge was improved after inclusion.
