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  5. Studies on the extraction,identification,stability and antioxidant of anthocyanins in purple radish

Studies on the extraction,identification,stability and antioxidant of anthocyanins in purple radish

来源 :Vegetable Production,Quality and Process Standardization in | 被引量 : 0次 | 上传用户：A578964735
【摘 要】
：
Anthocyanins are responsible for the orange to blue coloration of plant.They are beneficial to human health and widely used as food colorants. Purple radish (Raphnus sativus),a new variety of radish,i
【作 者】
：
Lii Feng Wang Wenqi Tang Xiaowei Song Shuhui Liu Wei He Hongju 
【机 构】
：
Department of Food Science and Technology,Nanchang University,Nanchang 330047,China
【出 处】
：
Vegetable Production,Quality and Process Standardization in
【发表日期】
：
2008年12期
【关键词】
：
purple radish anthocyanin extraction identification stability antioxitant 
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　　Anthocyanins are responsible for the orange to blue coloration of plant.They are beneficial to human health and widely used as food colorants. Purple radish (Raphnus sativus),a new variety of radish,is composed of abundant anthocyanin that make it a potential resource for natural pigment.Extraction,stability and conponents of the anthocyanins in purple radish were studied in this paper.
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