| 红花黄色素与柠檬黄的稳定性对比分析研究 |
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| 引用本文： | 杨志孝,万惠香,邓文,张莉.红花黄色素与柠檬黄的稳定性对比分析研究[J].泰山医学院学报,2005,26(1):28-30. |
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| 作者姓名： | 杨志孝 万惠香 邓文 张莉 |
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| 作者单位： | 泰山医学院分析实验室,山东,泰安,271000 |
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| 摘 要： | 目的研究红花黄色素的稳定性。方法利用光、热、酸、碱及金属离子等对红花黄色素与柠檬黄稳定性进行了实验。结果红花黄色素易溶于水和乙醇；对酸、碱、金属离子及光照等稳定。结论红花黄色素与柠檬黄具有相似的色调，而且红花黄色素的色调比柠檬黄更为柔和。因此，利用红花黄色素对食品或饮品进行着色，具有更高的安全性。
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| 关 键 词： | 红花黄色素 柠檬黄 稳定性 |
| 文章编号： | 1004-7115(2005)-0028-03 |
| 修稿时间： | 2004年11月12 |
Comparative analysis of stability of the safflower yellow pigment and citrine |
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| YANG Zhi-xiao,WAN Hui-xiang,DENG-Wen,ZHANG-Li.Comparative analysis of stability of the safflower yellow pigment and citrine[J].Journal of Taishan Medical College,2005,26(1):28-30. |
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| Authors: | YANG Zhi-xiao WAN Hui-xiang DENG-Wen ZHANG-Li |
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| Abstract: | Objective: To The study the stability of safflower yellow pigment. Methods:The factors of light, heat, acid, alkali and metal ions was used in the experiment of the study. Result: The safflower yellow pigment dissolved easily in water and ethyl alcohol and was stable to acid, alkali and metal ions and light. Conclusion:The hues of the safflower yellow pigment and citrine are similar but the hue of the safflower yellow pigment is softer than that of the citrine. Therefore, the use of safflower yellow pigment in colouring food and drink is relatively safe. |
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| Keywords: | the safflower yellow pigment the natural pigmen stability |
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