Properties of the pigment in black rice

查看全文 作　　者：HE Haohua,PAN Xiaoyun,RAO Zhixiang,and LIU Yibao,Dept of Agro,Jiangxi Agri Univ,Nanchang 330045,China 出　　处：《Chinese Rice Research Newsletter》索引1996年第4卷第2期,共2页 摘　　要：Pigment was extracted from pericarp of black rice variety Zixiangnuo. The effects of several factors, including pH, light, chemical reagents and foodstuff additives on the color, solubility and heat stability of the pigment were observed. The color of the pigment varied with different acid conditions. When the pH was below 3, a stronger absorption peak at 495nm was observed. If the pH was between 3 and 10, there was a platform in 400-495nm. No obvious absorption peak in visible light region was found when pH was above 10. As the pH increased, the color of the pigment changed, from deep red to light red until to yellowishbrown, e.g. pH 0-2, deep red; pH3-4, red pH5-6, quite red; pH9-10, faint red; pH11, faint brown yellow; pH12, light brown yellow; pH13, yellowish brown; pH14, deep yellowish brown. The change of color was reversible. The pigment was quite stable under nature light conditions. At pH 1, it was basically unchanged within 10 d under sunlight or within 60 d under indoor nature light. However, 关 键 词：黑米 色素 影响因素 温度 光照