摘要
育种科学家和植物化学家早已证实,红米色素是花色苷受多基因控制的显性遗传。不同品种、不同栽培条件下种皮的颜色不尽一致,Nagal认为红米种皮色素是花青3-葡糖苷(chrysanthemin),花青素鼠李葡糖苷(keracyanin)和湿生金丝桃素(Uliginosin)。Gutek等认为野生稻的色素主要是花青3-葡糖苷和花青素鼠李葡糖苷。关于我国栽培的红米的色素尚未见报道。我们首次将红米色素加工成食品着色剂,并对其性质、稳定性、安全性和加工工艺等作了研究。
Content of anthocyanins in the bran rice of 15 kinds of variety was determined with Fuleki method. Content of anthocyanins in the bran rice range from 158.1-1167.8mg/100g. Components of pigments in the bran rice 7 varieties were identified by paper chrom-atograph and double-wave-ieneth chromatographic scanning.absorption spectrum. The pigments were found to be important chrysanthemin and keracyanin. Components of anthocy-anins in the variant varieties is same for quality and differnt for quantity.The results of the solubility .colour reaction, spectrophotometry. chromatography and purity tests showed that colouring matters of pigments of red rice are anthocyanins, mostly chrysanthemin and keracyanin. At acidic conditions, pigments of red rice was stable when heated, but degrated at the presence of oxygen, metal irons and sugars,showing an-thocyanin characteristics.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第4期49-59,共11页
Food and Fermentation Industries
