FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 127-131.doi: 10.7506/spkx1002-6630-201305027

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Stability of Pigment from Grain Amaranth Flower Spikes

LIAO Fu-rong,KAN Jian-quan*   

  1. Chongqing Key Laboratory of Produce Processing and Storage, College of Food Science, Southwest University, Chongqing 400716, China
  • Received:2012-02-05 Revised:2013-01-20 Online:2013-03-15 Published:2013-04-16
  • Contact: KAN Jian-quan E-mail:furong_0489@163.com

Abstract: The effects of light, temperature, pH, reductants, oxidizers, organic acids, carbohydrates, preservatives and metal ions on the stability of the pigment extracted from grain amaranth flower spikes were investigated. The results showed that the pigment revealed good stability to heat and light, however, the pigment exhibited unsatisfactory acid stability. Ideal pH range for the pigment was 4-8. In addition, the pigment was relatively stable at low concentrations of reductants, oxidizers and preservatives. Carbohydrates, Al3+ and Mg2+ may result in hyperchromic effect under certain conditions. In contrast, Ca2+, Zn2+, Fe2+ and Fe3+ could also cause changes in the turbidity and color of the pigment, but Na+ and K+ had little effect on the pigment.

Key words: grain amaranth flower spikes, pigment, stability

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