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《Food Science》 2001-05
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Study on Antioxidative Function of Red Radish Pigment

Lu Xiaolin et al.  
FTC method was used to determine inhibition effect of red radish pigment to peroxidation of linoleic acid(40℃)Gas chromatography was adopted to measure inhibition action of red radish pigment in the oxygen absorption during the peroxidation of canola oil(93℃).Natural red radish pigment had almost the same antioxidative activity as BHT at the same concentration.The inhibition ratio,coold be achiewed more than 93%by the 0.01%pigment addition.Red radish pigment was a natural,edible and strong antioxidative pigment with broad application prospects.
【CateGory Index】: TS202.3
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