Purification And Deodorized Process Of Radish Red Pigment

The color of food often can influence consumer’s appetite and desire, which may affectconsumption, in the modern time. To improve the color and luster of food, maintain good sensoryproperties, various edible pigment was used in the process of food production. With theimprovement of people’s living standard, people has higher and higher requirement for food. Peopledid not only care about quantity of food, but also the taste, color and luster and security. Therefore,natural pigment, because of safe and nontoxic, got the more attention of modern food industry.Accordingly, the research and application of natural pigment is more and more.Because of the wide distribution, low price, high safety coefficient and good heat resistance,long shelf life, red radish pigment, with the anti-oxidation, and some other pharmacological effectsas well, must have been welcomed by producers and consumers. Extraction and purification ofradish red pigment, the remotion of glucosinolats by chitosan, physical and chemical properties ofradish red and spray drying process was studied in this paper.（1）Radish red pigment was firstly extracted, using citric acid as solvent and orthogonalexperiment design method was adopted by this experiment to optimize extraction condition. The bestcondition was pH3.0, temperature60℃, extraction time2h. Composite enzyme treatment caneffectively reduce solid content, improve the light transmittance of pigment. Peculiar smell can besignificantly reduced by S-8resin.（2）Deacetylation chitosan can be protonized under acid environment, which can adsorb innegative charge, even achieve the goal of removing glucosinolates. It has been found that theglucosinolates pigment concentration can be effectively reduced by chitosan. The best condition waspH4.0, extraction time1h. Experimental requirements minimize the loss of pigment, under thepremise of clearing glucosinolates. Consumption5g/100mL, in which, and glucosinolates clearancerate can reach75%, with small pigment loss. In addition the clarification effect of chitosan canpurify pigment solution, increase luminousness.（3）Physical and chemical properties of radish red was studied in this paper for furtherunderstanding of the radish red pigment. It has been found the radish red pigment was more stableunder low pH, in which it can bear high temperature of60℃. The pigment has higher stability withFe2+, Fe3+, lower stability with Al3+, Zn2+, Cu2+, no change with Mg2+.IC50of superoxide anion, OH and DPPH respectively was0.31mg/mL,0.13mg/mL and9μg/mLwith higher total oxidation resistance than ascorbic acid.（4）The better spray drying pigment powder can be received with in-feed concentration30%,import and export temperature respectively150℃and70℃. Spray drying was conducted withβ-cyclodextrin as drying aids, at the ratio of1:1.5.