Sorghum red
The main coloring components are: (I) 5,7,4 '- trihydroxyflavone and (II) 3,5,3', 4 '- tetratrihydroxyflavone-7-glucoside.
Another name: Sorghum pigment
Physical and chemical properties
Dark brown amorphous powder, soluble in water, ethanol, and aqueous propylene glycol, insoluble in non-polar solvents and oils. The aqueous solution is reddish-brown, which is light when it is acidic, and dark when it is alkaline. It is stable to light and heat. Forming complex salts with metal ions and adding trace sodium pyrophosphate can inhibit the influence of metal ions.
The exocarp of sorghum (Sorghum vulgare PERS) was extracted with ethanol aqueous solution.
Toxicological basis
① LD50: the acute oral dose of mice is more than 10g / kg (BW).
② Bone marrow micronucleus test: no mutagenic effect.
Application
Colorant.
GB 2760-2014 stipulates that it can be used appropriately in various foods according to production needs.
When the pH value of the sorghum red system is less than 3.5, precipitation is easy to occur, which is not suitable for over-acidic food or beverage. Contact with some high valence cations, especially iron ions, changes from red-brown to dark brown, so special attention should be paid to the influence of iron ions. When used in cooked meat products, it can withstand high temperatures, and the finished product is brown. In order to restrain the influence of metal ions on it, a small amount of sodium pyrophosphate can be added.
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