<論文>カルタミン : 加工食品着色用染料としての安定性について

概要

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1. It was found that carthamin is adsorbable with Avicel cellulose in aqueous media, which led us to establish an effective new method for entrapping carthamin on an economically viable scale. 2. Carthamin was very unstable, particularly in polar solvents. It changed irreversibly from reddish-orange to orange-yellow, and then to light yellow in light. The bleaching of the carthamin red colour was accelerated by various external factors such as temperature, pH, light, gas phase, metal ions and certain chemicals. 3. To prevent carthamin denaturation, attempts were made using various solvents and macro-molecular substances. It was found that carthamin is stabilized most fficiently on cellulose. De-airation of carthamin was also found to be a promising method for stabilization. 4. Several methods of preservation of the red colouration were evaluated from the results of the experimental models. 5. The data are discussed in relation to the economical significance of the tinctorial nature of carthamin as a colour additive in processed foods and soft drinks.
北海道東海大学の論文
1991-03-20