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中国精品科技期刊2020
薄亚力, 王小英, 陈幼君. pH对紫甘薯色素呈色及紫外可见吸收光谱的影响[J]. 食品工业科技, 2013, (18): 83-86. DOI: 10.13386/j.issn1002-0306.2013.18.046
引用本文: 薄亚力, 王小英, 陈幼君. pH对紫甘薯色素呈色及紫外可见吸收光谱的影响[J]. 食品工业科技, 2013, (18): 83-86. DOI: 10.13386/j.issn1002-0306.2013.18.046
BO Ya-li, WANG Xiao-ying, CHEN You-jun. Effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment[J]. Science and Technology of Food Industry, 2013, (18): 83-86. DOI: 10.13386/j.issn1002-0306.2013.18.046
Citation: BO Ya-li, WANG Xiao-ying, CHEN You-jun. Effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment[J]. Science and Technology of Food Industry, 2013, (18): 83-86. DOI: 10.13386/j.issn1002-0306.2013.18.046

pH对紫甘薯色素呈色及紫外可见吸收光谱的影响

Effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment

  • 摘要: 研究了常用食品酸碱度范围内,pH对紫甘薯色素呈色及紫外可见吸收光谱的影响。结果表明,在不同pH下,紫甘薯色素呈现不同的色调、不同的紫外可见吸收光谱,两者变化显著并表现出类似的趋势。在pH2.0~8.0范围内,随着pH的升高,色素溶液的颜色由红色逐渐过渡到紫色,最后变成蓝色。在紫外可见光区域,随着pH的升高,紫甘薯色素在237、530nm附近的特征吸收峰逐渐向长波方向移动。 

     

    Abstract: Within the common food pH range, the effect of pH on the color and UV-Vis absorption spectra of purple sweet potato pigment was investigated.Results showed that purple sweet potato pigment displayed different colors and different UV-Vis absorption spectra at different pH values.Both of them changed remarkably and showed a similar trend.When the pH of purple sweet potato pigment solution increased from 2.0 to 8.0, the color of the pigment solution gradually changed from red to purple, then to blue, and the characteristic absorption peak of 237nm and 530nm moved to the longer wavelength respectively.

     

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