|Table of Contents|

Screening of Photostability Complementary Color Agent in Black Beans Red Pigment(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年01期
Page:
131-137
Research Field:
Publishing date:

Info

Title:
Screening of Photostability Complementary Color Agent in Black Beans Red Pigment
Author(s):
CHU Pan-pan; WU Jiao-jiao; CHEN Yue-tao
（Lyuliang University, Lyuliang 033000, China）
Keywords:
Black beans red pigment;  Complementary color agent;  Preservation rate of pigment;  Light stability
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.01.0131
Abstract:
In this study, we mainly studied the effect of different light processing on the stability of the black beans red pigment. Spectrophotometric method was used to screen the auxiliary agent which was helpful to improve the light stability of black beans red pigment and determine the best additive content. The results showed that beans red pigment preservation rate was the lowest processing under the sun black, through the selection of auxiliary reagent we could conclude that, citric acid, malic acid, oxalic acid, malonic acid, tartaric acid, ice acetic acid and lactic acid could improve the light stability of the black beans red pigment. The best addition amount was 0.06%, 0.06%, 0.03%, 0.05%, 0.05%, 0.10%, 0.10% respectively, pigment preservation rate reached 103.19%, 94.00%, 111.88%, 106.56%, 103.73%, 112.44% and 102.04%, respectively.

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Last Update: 2017-03-15