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COLOR AND PIGMENT STABILITY OF RED RADISH ANTHOCYANINS

XU Min-liang

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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Key concepts: Pigment, Red cabbage, Chemistry, Canola, Red Color, Anthocyanin, Botany, Biological pigment