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《CHINA FOOD ADDITIVES》 1999-03
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Extraction and Characterization of Red Cabbage Colour

Li Haoming(Natural Pigment Institute, Qingdao University Qingdao, 266071)  
Red cabbage colour was obtained by aqueous extraction of red cabbage (Brassia oleracea L. var. Capitata DC), and refined by macroporous resin. Thespectrum characteristic of red cabbage colour, and the effects of PH, Fe3+ and ascorbicacid on the colour and stability of the same colour were studied. The bathochromicshift in the visible wavelenth of maximum absorption was found as the PH is raised.Oxidizing and reducing agents (i.e. Fe3+ and ascorbic acid) caused colour losing, withreducing in red compounds and increasing in yellow compounds. Heating also causedcolour changes.
【CateGory Index】: TS264.4
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【References】
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【Co-references】
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【Secondary References】
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