一种优质的食用天然色素—萝卜红花色苷的性质研究rnrn一种优质的食用天然色素—萝卜红花色苷的性质研究

摘要

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.%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25 d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。