高分子色素の研究(第1報) : 食用色素の高分子化
1969 年 89 巻 4 号 p. 517-523
詳細
1969 年 89 巻 4 号 p. 517-523
Several polymeric food dyes were synthesized and examined for their stabilities to light, oxidation, reduction and acute toxicity. Amino or hydroxyl group of food dyes were methacrylated and then polymerized by the use of IBN as catalyst. The polymeric food dyes thus obtained were more stable as for their physical and chemical properties compared with the corresponding food dyes. Especially acute toxicity was improved by polymerization.
