Thermal stability and hair dye of anthocyanin complex from Zea mays L. and Clitoria ternatea L.

摘要

Thermal stability of total anthocyanin contents of an anthocyanin complex (AC) formed by extracts of Z. mays L. ceritina Kulesh (CC) and Clitoria ternatea L. (CT) at pH 5.5 was investigated by pH differential method. The AC shifted FTIR spectra of CC and CT from about 1,600 to 1,732 cm~(-1) and about 1,000 to 1,106 cm~(-1). Temperature-dependent degradation rates of AC of 0.4,1.4 and 8.5 %h~(-1) were determined upon storage at 50, 70 and 90°C， respectively. The degradation rates of total anthocyanins of AC were about 2 times lowered than those of CC and CT. Arrhenius plots of the AC showed a change in activation energy from those of the CT and CC extracts. The AC increased the microscopic dark areas of the white hair from 2% to about 65%. It leads to conclude that complexation of anthocyanins from 2 sources into the AC reduced degradation of the anthocyanins and mpotential hair dye.