天然着色料ウコン色素の成分分析とクルクミンの光安定性  [in Japanese] Components of Turmeric Oleoresin Preparations and Photo-stability of Curcumin  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

Turmeric oleoresin is a natural food color used worldwide. Its principal pigment is curcumin, and demethoxycurcumin and bisdemethoxycurcumin are also constituents. In this report, the photo-stability of curcumin reagent, turmeric oleoresin preparations, and a turmeric preparation used as food color was examined and the following results were obtained. 1) Based on the quantity ratios of 3 pigments and the presence of non-coloring constituents, the preparations including a turmeric preparation were divided into 2 categories. 2) It was difficult to detect 3 spots of the pigments by TLC chromatography using a microcrystalline cellulose plate. 3) On photoirradiation, the curcumin reagent was relatively stable in alcohols among various solvents. 4) After the photo-irradiation of curcumin reagent, a cyclisation product of curcumin was detected, as well as decomposed compounds such as vanillic acid. vanillin, and ferulic acid. 5) The photo-stability was not different among the preparations. 6) The photo-decomposed compounds were not detected in any of the preparations.

Journal

  • Japanese Journal of Food Chemistry and Safety

    Japanese Journal of Food Chemistry and Safety 5(1), 57-63, 1998

    Japanese Society of Food Chemistry

References:  9

Cited by:  1

Codes

  • NII Article ID (NAID)
    110007367140
  • NII NACSIS-CAT ID (NCID)
    AA11666400
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341-2094
  • NDL Article ID
    4536076
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-B99
  • Data Source
    CJP  CJPref  NDL  NII-ELS  J-STAGE 
Page Top