Effect of Caffeic Acid on Co-pigmentation and Stability of Kermes Radish Red Pigment

doi:10.7506/spkx1002-6630-201107014

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 61-64.doi: 10.7506/spkx1002-6630-201107014

• Basic Research • Previous Articles Next Articles

Effect of Caffeic Acid on Co-pigmentation and Stability of Kermes Radish Red Pigment

DONG Nan1，SONG Hui-ge1，LIU Jia1，ZHAO Guo-hua1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Chongqing Key Laboratory of Agricultural Product Processing, Chongqing 400715, China

Received:2010-06-12 Revised:2011-02-16 Online:2011-04-15 Published:2011-03-30
Contact: ZHAO Guo-hua1 E-mail:zhaoguohua1971@163.com

Abstract

Abstract: The effect of coffeic acid on co-pigmentation effect and stability of kermes radish red pigment was studied in this paper. The results showed that the addition of coffee acid could result in the blue shift (from 530 to 518 nm) of maximum absorption wavelength (λmax) in pigment solution. The absorbance at λmax exhibited a remarkable improvement. However, the optimal co-pigmentation dosage was affected significantly by pH. In addition, the stability of pigment solution was increased significantly when exposed to light (natural light and UV light), heat, or different metal ions due to the addition of coffeic acid in a dosage-dependent manner.

Key words: coffee acid, red radish pigment, stability, complementation effect

CLC Number:

TS201.21

DONG Nan1，SONG Hui-ge1，LIU Jia1，ZHAO Guo-hua1,2,*. Effect of Caffeic Acid on Co-pigmentation and Stability of Kermes Radish Red Pigment[J]. FOOD SCIENCE, 2011, 32(7 ): 61-64.

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Effect of Caffeic Acid on Co-pigmentation and Stability of Kermes Radish Red Pigment

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