胡萝卜素-福州大学.pptVIP

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 c