2012•Food Science and Technology InternationalRequires access
Elimination of red radish pigment's odor with supercritical CO2
Yanxiang Gao
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Abstract
Red radish pigment was extracted from red radish using citric acid as the extractant.The optimum extraction process was optimized.The influence on the properties of red radish pigment and the effect of elimination of extracting pressure,temperature and time were studied systematically under the condition of supercritical CO2.The results showed that 40 ℃,90 min and 25 MPa is appropriate to eliminate peculiar odor and influence on properties of red radish pigment is minimum.