Colorant - 宜兰大学食品科学系.PDF

Colorant Introduction Pigments in animal and plant tissue Food colorant 駱錫能 國立宜蘭大學食品科學系 1 Introduction Color : Human perception of colored materials Colorant : is any chemical, either natural or synthetic, that imparts color. Foods have color because of their ability to reflect or emit different quantities of energy at wavelengths able to stimulate the retina in the eyes. 2 1 Pigments are natural substances in cells and tissues of plants and animals that impart color Dyes are any substances that lend color to materials Commonly used in the textiles industry A dye is a food grade water-soluble colorant certified bye FDA referred to “certified color” Lakes are dyes extended on a substratum and they are oil dispersible 4 2 Pigments in animal and plant tissue 5 6 3 Tetrapyrroles 7 肌肉的色素 (muscle pigment) 肉類顏色變化為原血紅素(血基質) (heme) 之化學變化 ，主要為myoglobin(Mb) ，其次為 hemoglobin(Hb) l 活的生物體中 ，95%的總鐵來自血紅素(hemoglobin) l 動物屠宰後、完全放血，有 95% 的總鐵於肌紅素 (myoglobin,Mb) l  肉類肌紅素的變化是肉品呈色的主要原因 l 其他肌肉中的色素有 ： 細胞色素 (cyt