논문 상세보기
pp.115-118
가공식품과 화장품 산업에 사용되는 식용색소의 감마선 조사로 인한 이화학적 특성 변화를 연구할 목적으로 기계적 색도 변화를 측정하였다. 적색 2호(Amaranth), 녹색 3호(Fast Green PE), 청색 2호(Indigo Carmine)용액을 0.01 및 의 농도로 준비하였으며, 0.25, 0.5, 1 및 3 kGy로 조사를 실시하여 기계적 색도 (L, a, b, )를 측정하였다. 감마선 조사는 농도 시료의 색소에 영향을 미쳤으며, 전반적인
As a study on the physico-chemical stability of irradiated food and cosmetics, the effect of gamma irradiation on the color values of some food colorants was evaluated. Amaranth, Fast Green FCF, and Indigo Carmine solutions were prepared with different concentration (0.01 and ), gamma irradiated (0.25, 0.5, 1 and 3 kGy), and then Hunters color (L, a, b, ) values were determined. The. gamma irradiation process induced decoloration of the coloring agents. In particular, solution showed significant differences in the overall color difference. The lightness (L value) of Amaranth and Indigo Carmine was increased in proportion to irradiation dose, and their redness (a value) and yellowness (b value) also were increased. The redness (a value) and yellowness (b value) of Fast Green FCF were increased by gamma irradiation. However, there were no significant spectroscopic differences in concentrations of the samples.
