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[Study on esterified modification of anthocyanins by FTIR].

Xiao-rui Lu1, Jin-li Lu, Yan-wen Wu

  • 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.

Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|March 23, 2010
PubMed
Summary

Modified esterification enhances the stability of red radish anthocyanins, improving their use as natural food colorants. Fourier-transform infrared (FTIR) spectroscopy offers a rapid method for analyzing these structural changes.

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