红花红在乙醇水溶液中的褪色动力学

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2020-09-15 DOI:10.11301/JSFE.20576

S. Adachi, Y. Miyagawa

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引用次数: 0

摘要

红花红色素红花红在乙醇水溶液中的溶解度在很大程度上取决于乙醇浓度，在60%和70%（v/v）乙醇附近溶解度最高。在程序升温条件下监测红花红在乙醇水溶液中的变色，其中测试溶液的温度随时间线性升高，以评估活化能和频率因子。活化能和频率因子不依赖于乙醇浓度，表明乙醇不影响变色机制。活化能为78±5kJ/mol。红花红变色过程中在390nm处吸光度的增加与在520nm处吸光度下降相关。这一事实也表明乙醇对红花红的变色机理没有影响。

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Discoloration Kinetics of Carthamus Red in Aqueous Ethanol

The solubility of carthamus red, red pigment from safflower, in aqueous ethanol largely depended on the ethanol concentration, and it was the highest near 60 and 70% (v/v) ethanol. Discoloration of carthamus red in aqueous ethanol was monitored under temperature-programmed heating conditions where the temperature of test solution raised linearly with time to evaluate the activation energy and frequency factor. The activation energy and frequency factor did not depend on the ethanol concentration, suggesting that ethanol does not affect the discoloration mechanism. The activation energy was 78±5 kJ/mol. The increase in absorbance at 390 nm during discoloration of carthamus red correlated with the decrease in absorbance at 520 nm. This fact also suggests no effect of ethanol on discoloration mechanism of carthamus red.

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.