【作者】 乔华；

【导师】 张生万；

【作者基本信息】 山西大学 ， 应用化学， 2006， 硕士

【摘要】 苏丹红、孔雀石绿等事件引起了一轮又一轮的食品安全警示,因而人们对合成色素安全性疑虑也逐渐加深。而天然食用色素,却不断体现出它自身对人类健康有益的许多独特的优点:①大多数天然色素来自可食用的动植物组织,安全性高,无毒副作用;②很多天然色素中含有人体必需的营养物质或其本身就是维生素或具有维生素性质的物质;③有些天然色素具有药理作用,对某些疾病具有防治作用;④天然色素色调自然,易为消费者接受,有的品种甚至具有特殊的芳香气味,添加到食品中会带来愉快的感觉等。所以,天然色素越来越受到人们的青睐。然而天然色素却存在稳定性较差、价格较贵等缺点,严重制约着它的开发应用。因此对天然色素稳定性的考察及改善、生理功能的探讨等方面的研究,引起了科技工作者的高度重视,并进行了大量有益的研究工作。 本工作对天然食用色素的分子结构与其稳定性的关系进行了研究,系统地考查了光照、氧化、温度、金属离子、介质极性、pH值对其色泽稳定性的影响,发现:①不同类型天然色素的色泽稳定性行为不同,脂肪族天然色素主要表现为褪色,而芳香族色素主要是变色;②褪色(变色)机理不同,脂肪族天然色素主要以光催化氧化、水解重排为主,而芳香族色素主要以结构重排、金属离子配位为主;⑧光照、氧化、介质极性增加是影响脂肪族天然色素褪色的主要因素,而某些金属离子的存更多还原

【Abstract】 Chaos due to Sudan red and Malachite green caused great alarm on food safety, deepening the doubts about the safety of synthetic pigments, while natural pigments represent so many unique merits that they are loved more and more recently. For example, most of them are derived from animal vegetable tissue, with high security and no toxic action and side effect;and most of them are indispensable to human or they are vitamin for themselves or something alike;and some of them can be used as drug, preventing diseases;and their color are natural to consumers, and some of them with specific scent can satisfy consumers. However, the poor stability and high price hold back their exploration and application. So scientific researchers placed lots of emphasis on the study of their stabilities and physiological functions and so on, and made a good deal of favorable work.The thesis studied the relation between structures of natural pigments and their color retentions, and researched the factors influencing their color retentions in detail, such as light, temperature, oxygen, pH value, medium polarity, metal ions and additives. Results showed that color retention behavior of aromatic compounds and aliphatic compounds, fading or changing mechanism, main influencing factors and so on were essentially different. And a good many complementary traits of two types of natural pigments, and variable discipline between theoretical arithmetic heat offormation of some natural pigments and their color retentions under light were also discovered. So the new classification of natural pigment by dichotomy was put forward firstly, and the methods of improving natural edible pigment’s color retention were set up tentatively, which were to forecast, increase and improve the stability of natural pigment and promote the process of the replacement of unhealthy synthesis pigments by natural edible pigments. The methods included the change of microenvironment, complementation of two types of pigments and input of stabilizer. Applied to the practice, the methods have taken good effects, and they would be very helpful to the development of natural edible pigments.更多还原