Abstract—This paper introduced an approach by
methylation formation to enhance the solubility of red radish
anthocyanins in cold water. FTIR spectrums indicated the
formation of methylated red radish anthocyanins. The
methylation yeild was 81.4 % under optimized conditions. The
solubility of methylated red radish anthocyanins could reach
10.7 mg/mL in cold water (4 °C). They were water soluble,
which facilitated them incorporation into aqueous food systems.
And the evolution of CIELab has been studied. Therefore, the
information collected from this study is valuable for improving
the quality of red radish anthocyanins with good solubility in
cold water.
Index Terms—Methylation, solubility, colour, red radish
anthocyanins.
Jie Zhang and Shiyu Tan are with the Chongqing Key laboratory of the
Three Gorges Reservoir Region’s Eco-Environment (Ministry of Education),
College of Chemistry and Chemical Engineering, Chongqing University,
Chongqing, CO 400044 China (e-mail: lang19880107@hotmail.com,
tshy@cqu.edu.cn).
Xiaohua Zhou and Dan Wang are with the College of Chemistry and
Chemical Engineering, Chongqing University, Chongqing, CO 400044
China (e-mail: zhou65306590@tom.com, danwang088@gmail.com).
Xing Zhou is with the TCM Pharmacochemistry Institute, Chongqing
Academy of Chinese Materia Medica, Chongqing, CO 400065 China (e-mail:
sheya2624@163.com).
[PDF]
Cite:Jie Zhang, Xiaohua Zhou, Dan Wang, Xing Zhou, and Shiyu Tan, "Methylation Formation to Improve Red Radish
Anthocyanins Solubility in Cold Water," International Journal of Chemical Engineering and Applications vol. 4, no. 4 pp. 221-223, 2013.
