会议论文详细信息
International Conference On Food Science and Engineering 2016
The Effect of pH and Color Stability of Anthocyanin on Food Colorant
Wahyuningsih, S.^1 ; Wulandari, L.^1 ; Wartono, M.W.^2 ; Munawaroh, H.^1 ; Ramelan, A.H.^1
Inorganic Materials Research Group, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Jl. Ir. Sutami No. 36A, Surakarta, Indonesia^1
Food Chemistry Research Group, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Jl. Ir. Sutami, Kentingan, Central Java, Surakarta
57126, Indonesia^2
关键词: Acidic conditions;    Anthocyanin pigment;    Color stability;    Food colorants;    Food coloring;    Maximum absorbance;    Naturally occurring;    UV-VIS absorption spectra;   
Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012047/pdf
DOI  :  10.1088/1757-899X/193/1/012047
来源: IOP
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【 摘 要 】

Anthocyanins are naturally occurring pigments of red and purple. Red anthocyanin pigments provide a strong and sharp and widely applied in various industries such as food coloring or drink. Anthocyanins isolated by maceration, extraction and thin layer chromatography (TLC). The extract has been obtained from the initial stages of maceration then separated into several fractions by chromatography to isolate fractions colored dark red. Identification of chemical compounds with TLC (Thin Layer Chromatography) is able to distinguish the fraction of anthocyanin produced. FTIR (Fourier Transform Infrared Spectroscopy) used to identification of the functional group of a compound. The UV-Vis absorption spectra have to produce maximum absorbance values that describe the intensity of anthocyanin spectra in different colors for different pH. Anthocyanins are more stable at low pH (acidic conditions) which gives a red pigment. Meanwhile, the higher the pH value of anthocyanin will provide color fading of the color blue. So as a food colorant, anthocyanin with a low pH or height pH has a significant effect on the food colorant.

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