Relationship between the colour and the chemical structure of carotenoid pigments
Relationship between the colour and the chemical structure of carotenoid pigments
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DOI：
10.1016/j.foodchem.2006.03.015
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Heredia, Francisco J.
中科院分区：
文献类型：
--
作者：
Melendez-Martinez, Antonio J.;Britton, George;Heredia, Francisco J.
分离出几种类胡萝卜素，并客观地确定它们的颜色，以建立这些色素的化学结构与它们的实际颜色之间的关系，考虑统一空间CIELAB的坐标。研究结果表明，所研究的不同类胡萝卜素可以根据共轭双键的数目在a*B* 平面上进行分组。对于淡黄色类胡萝卜素，观察到a* 值从具有11共辄双键（c.d.b.）对于那些9 c.d.b.的人，尽管在类胡萝卜素具有7c.d.b.的情况下这种趋势逆转。在色调（h（ab））方面，可以看出分子共轭的降低涉及h（ab）的轻微上升。另一方面，端环的孔径或共轭的增加涉及色调的明显增加。(c)2006爱思唯尔有限公司保留所有权利。
Several carotenoids were isolated and their colours were ascertained objectively to establish relationships between the chemical structures of those pigments and their actual colours, considering the coordinates of the uniform space CIELAB. The results of this study revealed that the different carotenoids surveyed could be grouped in the a*b* plane according to the number of conjugated double bonds. For yellowish carotenoids, it was observed that a* values clearly decreased from those with I I conjugated double bonds (c.d.b.) to those with 9 c.d.b., although this trend reversed in the case of carotenoids with 7 c.d.b.. In terms of hue (h(ab)), it was seen that the decrease in conjugation of the molecules involved a slight rise in h(ab). On the other hand, the aperture of the end rings or the increase in conjugation involved clear increases in hue. (c) 2006 Elsevier Ltd. All rights reserved.