萝卜红色素的酯化修饰及性质研究  

Research of esterified modification and characterization of red radish pigment

作　　者：张媛媛[1] 韦庆益[1] 袁尔东[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第10期313-316,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(21002034)

摘　　要：萝卜红色素是安全、无毒副作用的天然食用色素,具有抗氧化能力。但是它的稳定性不高,限制了其在食品工业中的广泛应用。通过乙酰水杨酸酯化修饰色素,测定色素的稳定性,并采用ABTS(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)法和邻二氮菲法测定色素的抗氧化活性。结果显示,修饰后的萝卜红色素稳定性明显提高,而且仍然保持较高的抗氧化活性。The red radish pigment is a natural edible pigment with the characteristics of safety,free of side effect and antioxidant activity.However,the instability of this pigment limits its use in food industry.In this paper,the red radish pigment was modified by acetyl salicylic and the stability of the modified pigment was compared with natural pigment.Antioxidant activity was determined by ABTS（2,2＇-Azinobis-（3-ethylbenzthiazoline-6-sulphonate））and phenanthroline methods.The result indicated that stability of modified pigment was improved significantly,while antioxidant activity kept high levels.

关 键 词：萝卜红色素 乙酰水杨酸 稳定性 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]