• Title/Summary/Keyword: 색소의 안정화 조건

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Study upon the Red Pigments Exracted from the Serratia Marcescens (Serratia marcescens로부터 추출한 적색 색소의 정제와 특성에 관한 연구)

  • Min, Seul-Ki;Park, Hee-Aurk
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.3
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    • pp.599-605
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    • 2016
  • Serratia marcescens, a Gram-negative bacterium characterized by production of a nondiffusible red pigment. Serratia marcescens 2354 (ATCC 25419) was production and purification a high concentration of red pigments when growing on Cang's soytone (CS) culture broth with soytone and ethanol. The optimal temperature and intial pH range for the production of the red pigments were $28^{\circ}C$ and pH 7.5, respectively. The red pigments was separated and purified through organic solvents extraction. Characterization of the red pigments is studied by UV-spectrophotometer at ${\lambda}_{max}$ 537 nm. The HPLC-Mass analysis of the partially purified compounds showed two major peaks with the molecular masses of 537 and 565 g. The red pigments were stable at room temperature under the acidic pH (up to pH 6) but were unstable at the strong alkaline condition. And red pigments were stable at sun light.

Stability of Betanine Extracted from Opuntia ficus-indica var. Sabolen (선인장 붉은 열매에서 추출한 Betanine색소의 안정성)

  • 정미숙;김경희
    • Korean journal of food and cookery science
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    • v.12 no.4
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    • pp.506-510
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    • 1996
  • The stability of prickly pear color as affected by pH, metal ions, sugar and acids was studied. The color of prickly pear was most stable at pH 4 and 5. Metal ions (Fe, Cu) at a level of 100 ppm caused a decrease in stability compared to that of the control, whereas pigment of prickly pear was stable at 100 ppm of Sn ion And the color of prickly pear was stable at 0.15 M fructose. Both 100 and 500 ppm ascorbic acid had the greatest effect on stability, while citric acid, phosphoric acid and tartaric acid had no effect on stability compared to that of the control. Based on the data presented, it was concluded that under selected conditions prickly pear pigment should find application as natural food colorants.

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Effect of Metal Ions on Stabilization of Codium fragile's Pigments (금속이온이 청각 색소의 안정화에 미치는 영향)

  • Lee, In-Seon;Lee, Hong-yeol;Kim, Hag-Lyeol;Ko, Kang-Hee;Chang, Hae-Choon;Kim, In-Cheol
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.352-360
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    • 2008
  • The extraction yield and storage stability of Codium fragile pigments extracted in acetone, ethanol or methanol were studied. Methanol was the most effective solvent for pigment extraction, providing an extraction yield of $25.0{\pm}2.10\;mg/g$ (my base). As shown by TLC and HPLC analysis, chlorophyll a(0.40 mg/g) and chlorophyll b(1.94 mg/g) were the major pigment components in dried Codium fragile. The total chlorophyll content of Codium fragile stored a 40C in light or dark conditions for 30 weeks remained at 23.2% and 58.4% respectively. The effect of metal ions ($Cu^{++}$, $Zn^{++}$, $Fe^{++}$ and $Mg^{++}$) on pigment stability was analyzed Among the four metal ions $Cu^{++}$ was the most effective stabilizer of Codium fragile pigments during storage, and $Zn^{++}$ ion was the second most effective. In the presence of 1 mM $Cu^{++}$, the total chlorophyll retained in Codium fragile stored at 40C in light or dark conditions was increased to 47.0% and 88.8% after 30 weeks storage, respectively. The optimum concentrations of $Zn^{++}$ and $Cu^{++}$ for pigment stabilization under dark conditions were 0.5 mM and 0.1 mM, respectively.

Physicochemical Stabilities of Carthamins from Safflower Petals as Food Colorants (홍화 Carthamin의 식품색소로서의 안정성)

  • Yoon, Joo-Mi;Hahn, Tae-Ryong;Yoon, Hye-Hyun
    • Korean Journal of Food Science and Technology
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    • v.33 no.6
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    • pp.664-668
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    • 2001
  • The physical and chemical stabilities of carthamin of red pigment from safflower petals were investigated at various conditions of pHs, temperatures, inorganic ions, sugars, light and polysaccharides. The half-life values at pH 3.0, 5.0, 9.0 and 11.0 were 5.3, 5.0, 11.0 and 45.0 h, respectively, at $25^{\circ}C$. Therefore, carthamin is unstable at acidic condition. Carthamin was red, orange and yellow at acidic, neutral and alkaline solutions, respectively. At pH 3.0, carthamin was thermally unstable and the half lives were 3.62, 9.05 and 48.2min at $90^{\circ}C$, $70^{\circ}C$ and $50^{\circ}C$, respectively. Among various inorganic ions, $Al^{3+}$ stabilized carthamin at acidic condition. At pH 5.0, carboxymethylcellulose prolonged the half-lives of carthamin at $25{\sim}90^{\circ}C$. Carthamin was very sensitive to light (20,000 lux) and the half-life was 2.32 min at pH 3.0.

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Quality Changes of Dried Lavers during Processing and Storage 2. Quality Stability of Roasted Lavers during Processing and Storage (김의 가공 및 저장중의 품질변화 2. 배소김의 가공 및 저장중의 품질안정성)

  • LEE Kang-Ho;SONG Seung-Ho;JEONG In-hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.20 no.6
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    • pp.520-528
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    • 1987
  • Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

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Colorant Extracting and Its Storage Stability from Sorghum (수수에서의 색소 추출과 저장 안정성)

  • Bae, Do Gyu;Lee, Sung Eun
    • Current Research on Agriculture and Life Sciences
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    • v.28
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    • pp.9-15
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    • 2010
  • Extraction Efficiency of colorants from sorghum and its storage stability were examined according to the various extracting and storage conditions in this study. The obtained results were as follows ; The absorbance values of extracted colorants were increased with increasing extract time and temperature. The extraction at pH 4 extract was most efficient among the various pH conditions. In the juice extractor system, the amount of extracted colorant was more in distilled water pre-treatment than pH 5, but it was more in pH 5 in the long time pre-treatment above 20 hour. The color of extract solutions changed through variation of the pH. Its color changed from light yellow to heavy yellow finally red ton by pH increasing. The Methionine addition gave an effect on the storage stability of colorant solution and then had better storage stability. And so it delayed the color change up to storge period 18th day and the stabilizing effect was revealed in order of Methionine 10mmol-addition>20mmol-addtion>non-addtion.

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가열처리 조건이 톳의 색소 안정화에 미치는 영향

  • 김영명;김은미;홍상필;이선자
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2000.05a
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    • pp.140-141
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    • 2000
  • 톳은 가용성 식이섬유 및 철분 함량이 매우 높은 식용 갈조류로서 국내 제주 및 완도 지역 등 남해안 도서지역에서 주로 서식하며 '80년대 이후 양식기술의 발달로 생산량이 급격히 증가하고 있다. 국산 톳은 생산량의 거의 전량이 자숙 건조품 형태로 가공 수출되어 연간 수출액이 수천만불에 이를 만큼 경제적 의의를 내포하고 있는 주요 해조자원이라 할 수 있다. (중략)

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Research on the Colorants Extraction from Black Cowpea Seed Coats and their Storage Stability (검정동부 종피에서의 색소 추출과 추출색소의 저장 안정성 연구)

  • Jung, Yang Sook;Choi, Kyung-Jin;Kang, Hang-Won;Bae, Do-Gyu
    • Korean Journal of Plant Resources
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    • v.24 no.5
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    • pp.499-506
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    • 2011
  • The purpose of this study was to search available resources for new natural colorants. The extraction efficiency of colorants from black cowpea seed coats and their storage stability were examined according to the various extraction and storage conditions in this study. The results obtained were as follows: the optical density (O.D.) values of the extracted colorants increased with increasing extract time and temperature. Extraction at pH 4 was seen to be the most efficient among the various pH conditions. The color of the extract solutions were seen to change with variation in pH, for example, anthocyanins display color changes from orange-red, to orange, to blue, to greenish-blue at pH 3.0, 4.0-6.0, 7.0 and 9.0-11.0, respectively. The color changes of the extract solutions over various storage periods were determined using UV/Vis spectra these color changes indicate characteristic absorption patterns and a discoloration index which indicates the rate of absorbance (532 nm/454 nm). Methionine addition influenced the storage stability of the colorant solutions and this addition led to better storage stability than non-addition. In paper chromatography of juice extracted colorant, a long stripe was seen on development. Among three colorants obtained via paper chromatography according to development rate, at least two different colorants were mixed indicated by the appearance, or not, of a shoulder at 552 nm depending on the extent of development.

Characteristics of Model Beverages with Gardenia Blue Pigments (치자 청색소를 첨가한 모델음료의 특성)

  • 윤혜현;정청송;한태룡
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1147-1151
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    • 2001
  • We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half-life values of 102 days and 126 days at PH 9.0 and PH 11.0, respectively. The pigment also showed high thermal stability with half-life value of 55, 18, and 2 days at 50, 70, and 9$0^{\circ}C$, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for leverage.

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Pigment Stability of Lavers Porhyra tenera Kjellman during Processing and Storage (김의 가공 저장중에 있어서의 색소의 안정도)

  • LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.2 no.2
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    • pp.105-133
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    • 1969
  • The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

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