红心萝卜色素分布及其抑菌特性分析

为研究不同红心萝卜色素含量及其分布特性,探究红心萝卜色素的稳定性和抑菌性,本文采用超声波辅助法提取4种红心萝卜的色素,比较色素分布差异,综合分析色素稳定性和红心萝卜色素的抑菌特性。结果表明,4种萝卜中,胭脂萝卜色素总量最高(0.039 mg/g)。萝卜个体内部色素存在差异,萝卜皮中的色素含量显著高于萝卜内部其他部位(P<0.05)。提取色素对高温(≥60 ℃)较为敏感,在pH=7时色素较稳定,抗Fe³⁺、Al³⁺的干扰能力较弱;耐还原能力比耐氧化能力强;柠檬酸和维生素C对色素有保色作用,蔗糖和食盐对色素稳定性影响不显著,且对大肠杆菌和金黄色葡萄球菌均有抑制作用。

Analysis of Pigment Distribution and Antibacterial Characteristics of Red Radish

To study the distribution,stability and antibacterial activity of natural pigment rich in red radish,the pigments of four kinds of red radish were extracted by ultrasonic assisted method,and the differences of pigment distribution were compared.The pigment extract was treated with different light,pH value,temperature and different concentrations of metal ions,oxidants,reducing agents and common food additives.The antibacterial properties of red radish pigment were verified by filter paper method.The results showed that the pigment distribution was different,and the pigment content of radish skin was the highest(0.039 mg/g).The pigment content in radish skin was significantly higher than that in other parts of radish.The pigment was more sensitive to light and high temperature(≥60℃),and it was the most stable when the pH was around 7.Fe3+and Al3+could reduce its stability.The resistance to reduction was stronger than the resistance to oxidation.Citric acid and vitamin C had color retention effect on pigments,while the sugar or salt had no significant effect on its stability.At the same time,the bacteriostatic test by filter paper method showed that the pigment had inhibitory effects on Escherichia coli and Staphylococcus aureus.