{"id":9256,"date":"2024-08-23T08:00:16","date_gmt":"2024-08-23T08:00:16","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9256"},"modified":"2024-08-23T08:00:16","modified_gmt":"2024-08-23T08:00:16","slug":"beet-red","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/beet-red\/","title":{"rendered":"Hvad er r\u00f8dbedens egenskaber og dens anvendelse i f\u00f8devarer?"},"content":{"rendered":"<p><strong>R\u00f8dbeder\u00f8dt pigment<\/strong><\/p>\n<p>Farver, der bruges i f\u00f8devarer, er opdelt i to kategorier: syntetiske farver og naturlige farver. I de senere \u00e5r er folk p\u00e5 grund af kontroversen om sikkerheden ved syntetiske farver blevet mere interesserede i naturlige farver, der er sikre, ikke-giftige og har ern\u00e6ringsm\u00e6ssige og sundhedsm\u00e6ssige virkninger, og naturlige farver er blevet den vigtigste retning for udviklingen af farveindustrien.<\/p>\n<p>R\u00f8dbedepigment findes i vid udstr\u00e6kning i Quinoa, Amaranthaceae, Cactaceae, Shangluke og andre planter, hvoraf Quinoa er mest kendt med r\u00f8dbeden, r\u00f8dbedepigment er quinoa-plante r\u00f8dbede ekstraheret fra vandopl\u00f8selig naturlig madfarvning, tilh\u00f8rer pyrimidinderivater, den grundl\u00e6ggende kromofor 1,7-diazepanalkaloider, er r\u00f8dbeden i de farvede forbindelser i det generelle navn, af r\u00f8dbeden anthocyanin og gulbeden Den best\u00e5r af r\u00f8dbeden anthocyanin og gulbeden gul pigment.<\/p>\n<p><strong>Fysiske og kemiske egenskaber<\/strong><\/p>\n<p><strong>2.1 Opl\u00f8selighed<\/strong><\/p>\n<p>R\u00f8dbeder\u00f8dt pigment er opl\u00f8seligt i vand og vandige opl\u00f8sningsmidler, vandopl\u00f8seligt pigment, uopl\u00f8seligt i eddikesyre, propylenglycol, uopl\u00f8seligt i vandfri ethanol, glycerol, acetone, chloroform, olie, ether og andre organiske opl\u00f8sningsmidler.<\/p>\n<p><strong>2.2 Egenskaber for syre-base-milj\u00f8reaktioner<\/strong><\/p>\n<p>Roer\u00f8dt pigment er lilla-r\u00f8d v\u00e6ske, pulver eller granuleret fast stof, men dets tone p\u00e5virkes af PH-v\u00e6rdi, n\u00e5r PH-v\u00e6rdien p\u00e5 3,0-7,0 er r\u00f8d og mere stabil; PH i 4,0-5,0 er den mest stabile; n\u00e5r PH  7,0, farven p\u00e5 den r\u00f8de til lilla; n\u00e5r PH&gt; 10.0, roer\u00f8dt pigment i omdannelsen af roepigment til roegul, farven p\u00e5 opl\u00f8sningen bliver hurtigt gul, hvilket indikerer, at det roer\u00f8de pigment er r\u00f8dt, r\u00f8dt og gult, og farven p\u00e5 opl\u00f8sningen bliver hurtigt gul. N\u00e5r PH\uff1e10,0, roer\u00f8dt pigment i roekromosid omdannes til roegul, \u00e6ndres opl\u00f8sningens farve hurtigt til gul, hvilket indikerede, at roer\u00f8dt pigment var mere stabilt under sure og neutrale forhold.<\/p>\n<p>Da PH-v\u00e6rdien i de fleste f\u00f8devarer ligger mellem 3,0-7,0, og farven p\u00e5 roeglykosider ikke \u00e6ndrer sig i dette PH-omr\u00e5de, p\u00e5virkes farven p\u00e5 f\u00f8devarer, der indeholder roer\u00f8dt pigment, generelt ikke af PH-v\u00e6rdien.<\/p>\n<p><strong>2.3 Lysets effekt p\u00e5 pigmenternes stabilitet<\/strong><\/p>\n<p>Lu Bingfu et al. fandt, at naturligt lys p\u00e5 stabiliteten af r\u00f8dbeder\u00f8d vandig opl\u00f8sning vil have en indvirkning, lang tid placeret i naturligt lys, vil farven falme til gul, mens det naturlige lys p\u00e5 det r\u00f8dbeder\u00f8de pigment 50% ethanolopl\u00f8sning har mindre indvirkning.<\/p>\n<p>Wu Chengrong et al. formulerede r\u00f8dbedepigment i en bestemt koncentration, bestr\u00e5lede under 40w ultraviolet lys i henholdsvis 1h, 3h, 4h, 6h, 10h, og den resterende m\u00e6ngde af dets absorptionsforhold blev talt, og det blev konstateret, at tabet af r\u00f8dbedepigment var meget lille, hvilket indikerede, at det ultraviolette lys havde mindre effekt p\u00e5 stabiliteten af r\u00f8dbedepigment.<\/p>\n<p><strong>2.4 Effekten af varme p\u00e5 pigmenternes stabilitet<\/strong><\/p>\n<p>R\u00f8dbeder har den bedste termiske stabilitet ved PH 4,5, mens r\u00f8dbeder generelt er mindre stabile, og varmebestandigheden falder med stigende temperatur. For at reducere tabet af pigment ved ekstraktion og samtidig opn\u00e5 den fulde effekt af ekstraktion, v\u00e6lges generelt omkring 25 \u2103 til at udf\u00f8re.<\/p>\n<p><strong>2.5 Effekten af metalioner p\u00e5 pigmenternes stabilitet<\/strong><\/p>\n<p>Metalioner har en vis effekt p\u00e5 stabiliteten af roesukker, for meget jernioner, kobberioner, manganioner, calciumioner osv. kan fremme nedbrydningen af roesukker, reducere farven p\u00e5 roer\u00f8d, s\u00e5 anvendelsen er det n\u00f8dvendigt at tilf\u00f8je passende metalchelatdannende middel for at fjerne metalioner.<\/p>\n<p><strong>2.6 Effekten af f\u00f8devaretils\u00e6tningsstoffer p\u00e5 pigmenternes stabilitet<\/strong><\/p>\n<p>Brugen af hydrogenperoxid p\u00e5 r\u00f8dbede pigment oxidation modstand eksperiment, med stigningen i hydrogenperoxid og forl\u00e6ngelsen af virkningen af tid, r\u00f8dbede pigment tab sats accelereret, hvilket tyder p\u00e5, at r\u00f8dbede pigment er let at blive oxideret, uden at bruge koncentrationen af natriumnitrit p\u00e5 r\u00f8dbede pigment reduktion modstand eksperiment, eksperimentet viser, at en h\u00f8j koncentration af reduktionsmiddel p\u00e5 r\u00f8dbeder\u00f8dt pigment har st\u00f8rre indvirkning, konkluderede, at r\u00f8dbeder\u00f8dt pigmentreduktionsmodstand er v\u00e6rre, s\u00e5 i produktion og anvendelse b\u00f8r undg\u00e5 brug af natriumnitrit med det r\u00f8de pigment, s\u00e5 i produktion og anvendelse b\u00f8r undg\u00e5s. Derfor b\u00f8r kontakt med oxidations- og reduktionsmidler undg\u00e5s i produktion og anvendelse.<\/p>\n<p>Derudover har glukose, citronsyre, natriumbenzoat og andre tils\u00e6tningsstoffer mindre indflydelse p\u00e5 stabiliteten og farven af r\u00f8dbeder\u00f8dt pigment og kan bruges i f\u00f8devarer p\u00e5 samme tid. C-vitamin har en nedbrydende effekt p\u00e5 r\u00f8dbedepigment, s\u00e5 det skal bruges forskelligt, n\u00e5r man bruger forskellige tils\u00e6tningsstoffer.<\/p>\n<p><strong>Anvendelse af r\u00f8dbeder i f\u00f8devarer<\/strong><\/p>\n<p>R\u00f8dbeder\u00f8dt pigment har lys farve, ensartet farve, ingen m\u00e6rkelig lugt og har bedre farvefunktion. R\u00f8dbeder\u00f8dt pigment bruges i vid udstr\u00e6kning til farvning af drikkevarer, is, visse former for spiritus, slik, kager, k\u00f8dprodukter og mange andre f\u00f8devarer.<\/p>\n<p>Farvningen af kogt skinke med pulveriseret r\u00f8dbedepigment (sammenlignet med erythrosinfarvning) var stadig stabil efter 60 dages opbevaring p\u00e5 k\u00f8l, men det r\u00f8de pigment blev nedbrudt efter 90 dage, og det gule pigment blev for\u00f8get, og den r\u00f8de farve var lysere end erythrosinfarvningen.<\/p>\n<p>I unders\u00f8gelsen af fjernelse af nitrit i p\u00f8lse med r\u00f8dbedepigment og chitosan blev det konstateret, at chitosan havde god vandretentionsevne, men evnen til at fjerne fumonisinnitrat var relativt varm. Og r\u00f8dbedepigment har en god evne til at fjerne nitrit, s\u00e5 i produktionen af p\u00f8lseprocessen reduceres m\u00e6ngden af chitosan generelt, med r\u00f8dbedepigment, der skal suppleres, kan bruges som farvestof af p\u00f8lse, men kan ogs\u00e5 bruges som nitritfjerner.<\/p>\n<p>Med forbedringen af folks levestandard har sundhedsprodukter med s\u00e6rlige funktioner desuden et bredt marked, hvor antioxidant- og anticancereffekter af r\u00f8dbedepigment kan anvendes til udvikling og produktion af s\u00e5danne produkter.<\/p>","protected":false},"excerpt":{"rendered":"<p>Beet red pigment Colors used in food are divided into two categories: synthetic colors and natural colors. In recent years, due to the controversy over the safety of synthetic colors, people are more interested in natural colors that are safe, non-toxic and have nutritional and health care effects, and natural colors have become the main [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the properties of beet red and its applications in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/beet-red\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the properties of beet red and its applications in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Beet red pigment Colors used in food are divided into two categories: synthetic colors and natural colors. 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