氧化作用血红素中的亚铁与氧发生氧化还原反应.ppt

五.靛 蓝 靛蓝是世界上使用最广泛的食用色素之一。 靛蓝的水溶液呈紫蓝色，在水中溶解度较低，溶 于甘油、丙二醇，稍溶于乙醇，不溶于油脂。 对热、光、酸、碱、氧化作用均较敏感，耐盐性 较差，易为细菌分解。 还原后褪色，但染着力好，常与其他 色素配合使用以调色。 靛蓝的ADI＜2.5mg/kg体重。 最大允许使用量为100mg/kg食品。 * Myoglobin is characterized by an absorption band with a maxium at 555nm in the green position of the spectrum and is purple in color. In metmyoglobin, the major peak is shifted to 505nm in the blue end of the spectrum and a smaller peak exists at 627 nm in the red, with the net visual appearance being brown. Chlorophylls are relatively unstable pigments, and are affected by both alkaline and acid conditions. Under acidic conditions, the magnesium is replaced by a proton, yielding the pigment pheophytin (observe tube B). Pheophytin is olive green in colour. This reaction occurs readily when green vegetables are given a thermal treatment. When heated, the cell membranes begin to deteriorate, liberating acids and decreasing the pH in the cell. It is this decrease in pH which results in the transformation of the chlorophyll into pheophytin. If the decrease in pH which normally occurs during heating is prevented, the green colour can be retained. However, under alkaline conditions, the phytol chain can be cleaved, yielding chlorophyllide (Note that in tube A, native chlorophyll is soluble in the chloroform layer while in tube C, chlorophyllide is soluble in the upper water phase.) Chlorophyllide, although bright green in colour, is hydrophillic in nature. Therefore, the pigment can be easily lost in blanching or soaking water. Both pheophytin and chlorophyllide can be converted into pheophorbide, an olive green pigment, which has lost both the magnesium ion and the phytol chain. Carotenoids are widely distributed in plants and are also deposited in the tissue of some animals through feed sources. The colour range of carotenoids can vary from yellow through orange and red. Just think of the colours found in bananas, carrots, tomatoes, pink grapefruit and watermelon. In concen