天津轻工业学院学报Issue(1)：24-27,4.
一种优质的食用天然色素—萝卜红花色苷的性质研究
一种优质的食用天然色素—萝卜红花色苷的性质研究
COLOR AND PIGMENT STABILITY OF RED RADISH ANTHOCYANINS
摘要
Abstract
Red Radish Pigment was extracted from red-core Radish and then refined to purple-red pigment powder.Red Radish Anthocyanins were soluble in water,methanol and alcohol.The pigment was bright red in pH 1.0～6．0.It remained stable in low pH (less than 7.0).The temperature was significant factor affecting the stability of the pigment.High temperature (higher than 60 ℃) could accelerate the degradation of the pigment.Red Radish Anthocyanins were sensitive in strong sunshine,and its color-maintaining ratio was 82 % after 25 days sun-shining.The pigment was very stable during 15wk of storage at －18 ℃，4 ℃，20 ℃ and 37 ℃ in the dark.The Radish Anthocyanins exhibited antioxidation in canola oil.关键词
萝卜红色素/花色苷/稳定性分类
轻工纺织引用本文复制引用
武彦文,吕晓玲,张泽生,徐民良..一种优质的食用天然色素—萝卜红花色苷的性质研究
一种优质的食用天然色素—萝卜红花色苷的性质研究[J].天津轻工业学院学报,2001,(1):24-27,4.
