Black carrot pigment

Superiority:

Black carrot pigment is an anthocyanin pigment extracted from the fleshy root of Umbelliferae black carrot.
Carrots are now considered to be one of the major crops accepted by the public, but black and purple carrots are still not known to the public, although their planting history is much older than the history of carrot cultivation, black and purple. Carrots are still grown and consumed as traditional planting projects in some Eastern countries such as Turkey, Egypt, India and some Far Eastern countries. According to the accurate botanical definition, the radish variety cultivation is subdivided into the anthocyanin group and the carotenoid group. Nowadays, black carrots are gradually becoming a very popular raw material for making natural colorants. Due to the strict use of food coloring standards, and the increasing demand for natural foods by consumers, traditional synthetic pigment products are gradually being replaced by natural pigments extracted from natural products. The phenolic acid is extracted from the roots of black carrots and the concentrated juice of black carrot juice. The composition characteristics of the phenolic acids have been determined by high performance liquid chromatography. Most of the components in the mixture have been identified as consisting of p-hydroxycinnamic acid and ferulic acid. Polyphenolic acid, in addition, three hydroxy acid derivatives and a pentahydroxy sugar have also been discovered. 5-oxo-chloroauric acid is the main component in the mixture, reaching 657 mg/kg in the root and 5815 mg/kg in the concentrate. It was also found that 4-oxo-chloroacid and some other hydroxides were present in the mixture but not in the depsipeptide. Carbohydrates have a certain effect on the production of black carrot pigments, so the evaluation of carbohydrates is particularly important. The proportion of sucrose in the sugar of all carrot roots is quite large. According to the variety, the lowest percentage of total sugar is 39.5%, the highest is 93.4%, and the general range is between 60% and 90%. The related reports of sucrose content are consistent. In contrast, the sucrose content of orange, yellow and white radishes only accounts for 39%-49% of the total sugar content. The content of fructose and glucose is correspondingly low, the percentage of glucose is between 3.5% and 34.2%, and the percentage of fructose is between 3.1% and 26.4%. The total amount ranges from 142.0 to 24.9 g/kg.