可供开发食品添加剂(Ⅵ):红甘蓝色素及其生理功能

Exploitable Food Additives (IV):Deodorized red cabbage color and its functional activity

红甘蓝色素由紫甘蓝叶子提取而得,在欧美、日本等国已有较长应用史,而我国尚未列入GB2760准用名单。普通红甘蓝色素因含有少量含硫氨基酸,可产生硫化物和硫醇类挥发性成分,特别是硫化物中二甲基三硫化物,其嗅觉阀值很低,故在使用上受到掣制。经采用特殊的提取精制工艺,可最大限度地减少其前驱物质,减缓使用限制。红甘蓝色素主成分为十五种花色素苷的酰化衍生物,作为天然食用色素,其耐热和耐光性比同类色素较稳定;此外,尚发现其具有抑制超氧阴离子等较强抗氧化及缓解糖尿病等生理功能。

The red cabbage color extracted from leaves of purple cabbage. It used had a longer time in European, America and Japan etc., but unlisted in GB 2760:'Hygienic standards for uses of food additives'. In the common red cabbage color content a few sulfur amino acids, it can be produce the volatile matters of sulfides and thiols, especially as di-methy trisulfide, it has a lower smell threshold, Therefore restricted it to a good uses. Now, treated with a spacial extracted and purified techniques, may be reduce The prosubstances and decrease the limited to uses. The important compment of red cabbage color are acyl derivatives of anthocyamins, as a natural food color, its heat resistance and light resistance more than other same colors. In addition, it can be as an antioxidant to inhibited the super-oxide radicals and diabetes.