| 一种优质的食用天然色素—萝卜红花色苷的性质研究 |
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| 引用本文： | 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[J].天津科技大学学报,2001(1):24-27. |
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| 作者姓名： | 武彦文 吕晓玲 张泽生 徐民良 |
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| 作者单位： | 天津轻工业学院食品工程系, |
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| 摘 要： | 从红心萝卜中提取、精制得到紫红色的萝卜红花色苷色素。色素易溶于水、甲醇、乙醇等极性溶剂；色素在pH值为1．0～6．0范围内保持稳定，呈鲜艳的红色；随pH值的升高色素的稳定性下降；温度对色素的稳定性影响显著，温度超过60℃时，色素的稳定性迅速降低；色素对日光照射敏感，连续照射25d后色素的保留率为82%；分别在－18℃、4℃、20℃、37℃下贮藏15周，色素几乎没有降解，表现出良好的贮藏稳定性。萝卜红花色苷在canola油中有较强的抗氧化性。
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| 关 键 词： | 萝卜红色素 花色苷 稳定性 |
| 文章编号： | 1001-456X（2001）01-0024-04 |
| 修稿时间： | 2000年6月15日 |
COLOR AND PIGMENT
STABILITY OF RED RADISH ANTHOCYANINS |
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| WU Yan-wen,LU Xiao-ling,ZHANG Ze-sheng,XU Min-liang.COLOR AND PIGMENT
STABILITY OF RED RADISH ANTHOCYANINS[J].Journal of Tianjin University of Science & Technology,2001(1):24-27. |
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| Authors: | WU Yan-wen LU Xiao-ling ZHANG Ze-sheng XU Min-liang |
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| 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. |
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| Keywords: | red radish pigment anthocyanins stability |
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