CN-122004389-A - Method for enhancing stability of natural safflower yellow

Abstract

The invention discloses a method for enhancing the stability of natural safflower yellow. The method comprises the steps of dissolving natural carthamin powder and tea polyphenol in water, uniformly stirring to obtain a pigment solution, and storing the pigment solution at25 ℃ in a dark place, wherein the mass concentration of the natural carthamin in the pigment solution is 0.1%, and the concentration of the tea polyphenol is 0.1-0.3%. The tea polyphenol has color protection effect on natural safflower yellow, can effectively improve the stability of the natural safflower yellow, has the best color protection effect of 0.1 percent, and has pigment loss rates of 9.12 percent and 15.21 percent after 12 h tests under the conditions of strong light irradiation and high temperature of 60 ℃.

Inventors

• MA JINGBO
• GUO LIBIN
• CAO HONGYUN
• CHEN XUEMEI

Assignees

• 龙岩学院

Dates

Publication Date

20260512

Application Date

20241108

Claims (4)

1. 1. A method for enhancing the stability of natural safflower yellow is characterized in that natural safflower yellow powder and tea polyphenol are dissolved in water, stirred uniformly to obtain pigment solution, and stored at 25 ℃ in a dark place.
2. 2. The method for enhancing the stability of natural safflower yellow according to claim 1, wherein said pigment solution has a mass concentration of natural safflower yellow of 0.1%.
3. 3. The method for enhancing the stability of natural safflower yellow according to claim 1, wherein the mass concentration of tea polyphenols in the pigment solution is 0.1-0.3%.
4. 4. The method for enhancing the stability of natural safflower yellow according to claim 3, wherein said pigment solution has a tea polyphenol concentration of 0.1% by mass.

Description

Method for enhancing stability of natural safflower yellow Technical Field The invention belongs to the technical field of pigments, and particularly relates to a method for enhancing the stability of natural safflower yellow. Background Because health foods are increasingly valued by consumers, some artificial synthetic pigments are disabled or controlled for application due to extreme personal safety risks, and green, health-care natural pigments become new pets. The natural safflor yellow is a natural yellow which is separated from saffron crocus of crocaceae, is popular in various fields due to bright color and multiple pharmacological and biological activities, and is particularly widely applied in the food field. Compared with other color pigments, the pure natural safflower yellow is an edible colorant, has the advantages of being milder, natural, attractive and the like, and can induce the shopping demands of vast consumer demand groups. The natural safflower yellow has bright color and multiple purposes, but has been mainly used as a dye for flour products. In recent years, due to the continuous research and development of the application field of pure natural safflower yellow, the safflower yellow is increasingly reddish in the [3] fields of protein, starch and the like, and can be used as a colorant for cakes, candies, flour, drinks, jelly, biscuits, ice cream and other foods with various colors. However, the pure natural safflower yellow is rich in a plurality of unsaturated double bonds, so that the liquid product has unstable performance, is easy to fade due to interference of external factors, and greatly interferes the color and the stability of the finished product and the finished product after the dye. Disclosure of Invention The invention aims to provide a method for enhancing the stability of natural safflower yellow. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: A method for enhancing the stability of natural safflower yellow comprises dissolving natural safflower yellow powder and tea polyphenols in water, stirring to obtain pigment solution, and storing at 25deg.C in dark place. Further, in the pigment solution, the mass concentration of the natural safflower yellow is 0.1%. Further, in the pigment solution, the mass concentration of the tea polyphenol is 0.1-0.3%. Preferably, in the pigment solution, the mass concentration of the tea polyphenol is 0.1%. According to the invention, the color protection effect of the natural safflower yellow solution is examined by adding the natural antioxidant, and the result shows that the tea polyphenol has the color protection effect on the natural safflower yellow, so that the stability of the natural safflower yellow can be effectively improved, the color protection effect of 0.1% of the tea polyphenol is best, and the pigment loss rate after 12 hours of test under the conditions of strong light irradiation and high temperature of 60 ℃ is respectively 9.12% and 15.21%. The invention provides a new idea for practical production and application of pigment. Drawings FIG. 1 shows the effect of different concentrations of tea polyphenols on the stability of natural safflower yellow. FIG. 2 is the effect of different concentrations of the Semiaquilegia root extract on the stability of natural safflower yellow. FIG. 3 is the effect of different concentrations of grape seed extract on the stability of natural safflower yellow. Fig. 4 is the effect of antioxidants on the stability of pigment solutions under intense light irradiation. Fig. 5 is the effect of antioxidant on the stability of pigment solutions under room natural light. FIG. 6 is the effect of antioxidants on the stability of pigment solutions in the dark. Fig. 7 is the effect of antioxidant on the stability of pigment solutions at 25 ℃. . Fig. 8 is the effect of antioxidant on the stability of pigment solutions at 55 ℃. Fig. 9 is the effect of antioxidant on the stability of pigment solutions at 85 ℃. Detailed Description Example 1 selection of antioxidants and Experimental conditions 1 Materials, reagents and instruments Natural safflower yellow (more than or equal to 95%) (Zhuihai Fuxing source food industry Co., ltd.), tea polyphenol (Hebei run biosciences Co., ltd.), white back radix Semiaquilegiae extract (laboratory self-made), grape seed extract (Zhejiang Yi Ji biosciences Co., ltd.), UV-1800 ultraviolet visible spectrophotometer (Shanghai Yuan Ji Zhi Ji Xuan Co., ltd.), LS-300 light tester (Shanghai Sheng Sci instruments Co., ltd.), digital display blast drying oven (Cangzhou Navigator Equipment Co., ltd.), and electrothermal constant temperature incubator (Sieimer Fei China). 2 Test method Each test below was repeated at least 3 times and the test results were expressed as mean ± standard deviationTo show, the data was analyzed using SPSS22.0 statistical software and plotted using Origin 8.0 software. 2.1 Investigation of color