摘要
本文报道了从红心萝卜中提取花青素类天然食用色素、用大孔吸附树脂精制花青素类天然食用色素的工艺方法，以及萝卜红色素的理化性质，包括光谱特征和溶液pH及其它理化因素对萝卜红色素颜色稳定性、呈色强度和色调等的影响。研究表明，与其它来源的花青素一样，随pH增大，最大吸收波长向长波方向移动。当溶液中Cl-浓度增加时，最大吸收峰处吸光强度增加。
Red radish colour was obtained by aqueous extraction of red radish(Raphanus sitivus L. Sinorube Maki no),and refined by macroporous resin. The spetrum characterictic of red radish colour, and the effects of pH on the colour and stability of the sarne colour were studied. The bathochromic shift in the visible wavelenth of maximum absorp tion was found as the pH is raised, and the colour solution is deeped as the Cl- concentration is increased . Heating also caused colour changes.
