Analysis of Red Radish Colour in Foods

Abstract

Red radish colour in foods were analyzed by using HPLC/mass spectrometry (LC/MS) and phorodiodearray-HPLC methods. Calibration curve of red radish colour using LC/MS was obtained by the total peak area of the fragment ion at m/z 271, because the main aglycon of red radish anthocyanines is peralgonidin (Mw 271). The total peak area monitored at 510 nm was used for the calibration curve by photodiodearray-HPLC. Recoveries of red radish colour from the beverage, candy, and jelly were 71〜100% (LC/MS method) and 69〜97% (photodiodearray-HOLC method) as shown in Table 1. Among 10 commercial foods containing anthocyanin colours, red radish colour was determined in a jelly at the concentration of 0.016% (LC/MS method) or 0.012% (photodiodearray-HPLC method).