한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제11권1호
- /
- Pages.42-49
- /
- 1979
- /
- 0367-6293(pISSN)
식물성(植物性) 색소(色素)의 이용(利用)에 관(關)한 연구(硏究) -II. 꽃잎맨드라미(Amaranthus tricolor L.) Anthocyanin색소(色素)의 안정성(安定性)-
Studies on the Utilization of Plant Pigments -II. Stability of Anthocyanin Pigments in Ganges Amaranth-
- Kim, Kwang-Soo (Dept. of Food and Nutrition, Yeungnam University) ;
- Lee, Sang-Jik (Dept. of Food and Nutrition, Yeungnam University) ;
- Yoon, Tai-Heon (Plant Physiology Lab., Korea Ginseng Research Institute)
- 발행 : 1979.03.30
초록
꽃잎맨드라미 anthocyanin을 식용색소(食用色素)로 이용할 목적으로 모델시스템하에서 anthocyanin 안정성(安定性)에 미치는 온도, pH, 당류(糖類) 및 그 분해산물(分解産物), ascorbic acid, quercetin, sodium pyrophosphate, thiouea 그리고 금속(金屬) 이온들의 영향을 조사한 결과는 다음과 같다. 1. pH가 8.0에서 1.0으로 낮아짐에 따라 anthocyanin의 파괴(破壞)가 지연되였는데 pH 2.0에서는 초기의 anthocyanin 파괴(破壞)가 pH 2.0, 3.0에서 보다 더 빨랐다. 2. 수용액내에서 가열
In order to evaluate the utility of the anthocyanins of Amaranthys tricolor L. as an edible pigment, the present study was undertaken to investigate the effects of pH. temperature, ascorbic acid, sugars and their degradation products, quercetin, thiourea, sodium pyrophosphate and metal ions on the stability of the anthocyanins in the model systems. The results obtained from this study were as follows. 1. The degradation of total anthocyanins was retarded as the pH levels decreased from 8.0 to 1.0. At pH 1.0, however. the initial degradation reaction proceeded faster than at pH 2.0 to 3.0 2. On heating in buffered aqueous solution at
키워드