TEMPERATURE AND LIGHT EFFECTS ON TURMERIC (CURCUMA-LONGA L) OLEORESIN EXTRACTS AND CURCUMIN

被引：0
|
作者：
MARTINS, MC
RUSIG, O
SHIROSE, I
机构：
来源：
ARQUIVOS DE BIOLOGIA E TECNOLOGIA | 1994年 / 37卷 / 04期
关键词：
TURMERIC; CURCUMIN; TEMPERATURE; LIGHT;
D O I：
暂无
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The stability of a natural colour - curcumin, under selected conditions was investigated, It was used aqueous solutions of turmeric's oleoresin and aqueous solutions of debittered curcumin to determine the effects on their stability at 50 to 125 degrees C and light (1200 lux). The loss of curcumin was measured at 425 nm. Light was the most destructive agent, temperature was less effective in promoting loss of colour. The apparent first order reation constants and t(1/2) are presented.
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页码：723 / 735
页数：13
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