Kim J B, Paik Y S
Department of Chemistry and Institute of Natural Science, Kyung Hee University, 449-701, Suwon, Korea.
Arch Pharm Res. 1997 Dec;20(6):643-6. doi: 10.1007/BF02975225.
Thermal stability of a red pigment, carthamin, fromCarthamus tinctorius was investigated to explore possible applications as natural color additives for foods, cosmetics, and nutraceuticals. Degree of degradation reactions of carthamin at acidic, neutral and alkaline conditions were determined with UV/Vis spectral measurements. Decomposition half lives of carthamin at 25 degrees C were 4.0 h, 5.1 h, and 12.5 h at pH 5.0, pH 7.0, and pH 12.0, respectively, indicating that carthamin is much more stable at alkaline pH than acidic or neutral conditions. The activation energies of carthamin at pH 5.0, pH 7.0, and pH 12.0 were 15.6, 15.7 and 16.8 kcal/mol, respectively.
研究了来自红花（Carthamus tinctorius）的红色素红花苷的热稳定性，以探索其作为食品、化妆品和营养保健品天然色素添加剂的潜在应用。通过紫外/可见光谱测量确定了红花苷在酸性、中性和碱性条件下的降解反应程度。红花苷在25℃时，在pH 5.0、pH 7.0和pH 12.0条件下的分解半衰期分别为4.0小时、5.1小时和12.5小时，这表明红花苷在碱性pH条件下比酸性或中性条件下更稳定。红花苷在pH 5.0、pH 7.0和pH 12.0时的活化能分别为15.6、15.7和16.8千卡/摩尔。
