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《Modern Food Science and Technology》 2011-04
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Study on Preparation and Stability of High Color Value Gardenia Blue

XU You-zhi1,LIANG Hua-zheng1,CHEN He1,2,HE Yu-lan1,LI Yuan1(1.East China Institute of Technology,Biology Department,Fuzhou,344000,China)(2.Linchuan Zhixin Biotechnology Co.,Ltd,Fuzhou 34400,China)  
The color reactions of 20 amino acids with genipin were carried out at 80 ℃ for 16hr and then the product was purified by HPD100 resin to absorb the gardenia blue and eluted by 80% ethanol at 50 ℃,giving the gardenia blue.We also studied the stability of solid gardenia blue to light,UV and temperature.The results showed that the λmax of the reaction products are almost between 590~600 nm.The color of the reaction products of Lys,Arg and glycine with genipin are strong,but the color of the reaction products of Pro with genipin is very weak.The results of stability experiments showed,the solid gardnia blue is stable to light or heat,but little poor to UV.
【Key Words】: gardenia blue genipin amino acid color value
【Fund】: 国家自然科学基金项目(30960046);; 江西省教育厅科研项目(GJJ09260)
【CateGory Index】: TS264.4
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