FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (5): 19-21.
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吕Xiao-Ling , CAO Dong-Xu, ZHANG Ze-Sheng, LIU Zhong-Hua
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Abstract: 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.
Key words: Red radish pigment Antioxidant effect FTC(Ferric Thiocyanate)method Gas chromatography Linoleic acid Canola oil
吕Xiao-Ling , CAO Dong-Xu, ZHANG Ze-Sheng, LIU Zhong-Hua. Study on Antioxidative Function of Red Radish Pigment[J]. FOOD SCIENCE, 2001, 22(5): 19-21.
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