Applied Biological Chemistry
- 제39권3호
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- Pages.245-248
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
한국산 유색미의 주요성분인 Cyanidin 3-glucoside의 수용액에서의 열안정성
Thermal Stability of the Major Color Component, Cyanidin 3-glucoside, from a Korean Pigmented Rice Variety in Aqueous Solution
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Jo, Man-Ho
(Department of Genetic Engineering, Kyung Hee University) ;
- Yoon, Hye-Hyun (Department of Food and Nutrition, Chungnam National University) ;
-
Hahn, Tae-Ryong
(Department of Genetic Engineering, Kyung Hee University)
- 발행 : 1996.09.30
초록
식품첨가물로서의 활용가능성을 검색하기위해, 한국산 유색미(Oryza sutiva var. Suwon 415)의 주요색소인 cyanidin 3-히ucoside의 열안정성과 pH 변화에 따른 UV/Vis 스펙트럼의 변화에 대해 연구하였다. 유색미의 안토시아닌 색소는 산성(pH 2.0)과 염기성(pH 9.0) 완충용액에서 각각 강한 적색과 청색을 나타내었고 열에 의한 색소의 분해반응은 20mM phosphate (PH 2.0)와 20mM CHES (pH 9.0) 완충용액에서
Thermal stability of the major color component, cyanidin 3-glucoside, isolated from Korean pigmented rice (Oryza sativa var. Suwon 415) were investigated to explore possible application of value-added natural colors as food additives. The anthocyanin showed red and blue color with maximum absorption peaks at 511 nm and 572 nm in acidic (pH 2.0) and alkaline (pH 9.0) buffer solutions, respectively, and the thermal degradation reactions were carried out with different temperature ranges at