萝卜红色素的研究进展及未来展望  

The Nature and Research Progress of Radish Red Pigment

作　　者：熊玥 孟余燕 张伦 黄鑫 吴雨轩 李敏[1] XiongYue;Meng Yuyan;ZhangLun;HuangXin;Wu Yuxuan;LiMin(College of Modern Agriculture and Bioengineering,Yangtze Normal University,Chongqing408000,China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408000

出　　处：《现代食品》2018年第19期130-133,136,共5页Modern Food

摘　　要：萝卜红色素是从重庆涪陵特产红心萝卜提取出的天然色素,具有较高的着色性能及生理活性,被应用于多个领域。本文结合其稳定性、抗氧化性,以及当前研究进展,对萝卜红色素的提取、脱味、检测进行综述。Radish red pigment is a natural pigment extracted from red radish from Chongqing Fuling. It has high dyeing performance and nutritional value and is used in many fields. In this paper, the stability, oxidation resistance, and current research progress are reviewed. The extraction, deodorization and detection of radish are reviewed.

关 键 词：萝卜红色素 稳定性 抗氧化性 

分 类 号：S631.1[农业科学—蔬菜学]