Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 1
- /
- Pages.149-152
- /
- 2001
- /
- 0367-6293(pISSN)
Extraction Characteristics of Red Flower Cabbage Pigment
꽃양배추 색소의 추출특성
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Lee, Hyang-Hee (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- Published : 2001.02.28
Abstract
Extraction characteristics of anthocyanin pigment from red flower cabbage(Brassica oleracea L. var. acephala) as a new source of natural food colorant were investigated. The pigment extracted from red flower cabbage showed the characteristic bathochromic shift of the maximum wavelength of light absorption(
새로운 천연식용색소원으로서 꽃양배추(Brassica oleracea L. var. acephala)로부터 anthocyanin색소의 추출특성을 조사하였다. 추출된 색소는