THE INFLUENCE OF THERMAL TREATMENTS ON THE STABILITY OF SAFFLOR YELLOW-B

被引：5

作者：

SAITO, K

MURATA, T

机构：

[1] Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo

来源：

FOOD CHEMISTRY | 1994年 / 51卷 / 03期

关键词：

D O I：

10.1016/0308-8146(94)90031-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The orange-yellow coloration of safflor yellow B was investigated in aqueous solutions and in solid crystalline powders which were treated at a high temperature and pressure. On heating the solutions in a retort for given intervals at 121 degrees C and 1.2 kgf/cm(2), about 21-46% of the coloration was lost, indicating that temperature (and pressure) is a definitive factor in the stability of safflor yellow B in media. Solid safflor yellow B resisted any serious bleaching by the heat treatment (decrease rate: 1.2%). The results are evaluated briefly in the context of applying safflor yellow B as a food colorant.

引用

页码：307 / 310

页数：4

共 4 条

[1] DECOMPOSITION OF CARTHAMIN IN AQUEOUS-SOLUTIONS - INFLUENCE OF TEMPERATURE, PH, LIGHT, BUFFER SYSTEMS, EXTERNAL GAS PHASES, METAL-IONS, AND CERTAIN CHEMICALS [J].