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KMID : 0903519960390030245
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 3 p.245 ~ p.248
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Thermal Stability of the Major Color Component , Cyanidin 3 - glucoside , from a Korean Pigmented Rice Variety in Aqueous Solution
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Abstract
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Thermal stability of the major color component, cyanidin 3-glucoside, isolated from Korean pigmented rice (Oryza sativa var. Suwon 415) were investigated to explore possible application of value-added natural colors as fad additives. The anthocyanin showed red and blue color with maximum absorption peaks at 511 ㎚ and 572 ㎚ in acidic (pH 2.0) and alkaline (pH 9.0) buffer solutions, respectively, and the thermal degradation reactions were carried out with different temperature ranges at 50∼90℃. Degree of degradation was determined with UV/Vis spectra which indicate characteristic absorption patterns with sharp isosbestic points at 350 ㎚ (pH 2.0), and 275, 310, and 405 ㎚ (pH 9.0) Thus the reaction follows simple first-order kinetics. The anthocyanin was very stable against heat at acidic pH and relatively stable at alkaline pH with half-life values of 50.3 hr and 0.6 hr at 70℃, respectively. The activation energies and Arrhenius frequency factors of the pigment were 26.9 ㎉ ㏖^(-1) and 6.0×10^11 s^(-1), at pH 2.0, and 15.2 ㎉ ㏖^(-1) and 1.4×10^6 s^(-1), at pH 9.0, respectively.
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