What are the Main Components of Red Cabbage Color?
The color of red cabbage is mainly composed of anthocyanins. Anthocyanins belong to the secondary metabolites of flavonoids and are widely found in plants.
The color of red cabbage is variable, all due to the special structure of anthocyanins. It varies in color with the pH of the surrounding environment. In acidic environments, it is red; in neutral environments, it is purple; in alkaline environments, it is blue or even green. This property makes red cabbage a natural acid-base indicator.
Anthocyanins have a variety of structures, and their basic skeleton is 2-phenylbenzopyran cation. In red cabbage, common anthocyanins and sugars combine to form glycosides, such as cornflower-3-glucoside, delphinin-3-glucoside, etc. Such glycoside structures endow red cabbage with rich color changes.
In addition to anthocyanins, red cabbage may contain other trace components, such as flavonoids, phenolic acids, etc. However, anthocyanins are the key elements in determining the color of red cabbage. Flavonoids interact with phenolic acids or with anthocyanins to affect their stability and color presentation, but not the main cause.
In summary, the main components of red cabbage color are anthocyanins, whose special structure and acid-base environmental response characteristics create rich color changes in red cabbage.
Which products are Red Cabbage Color used in?
The color of red cabbage is widely used in all kinds of things. Although "Tiangong Kaiwu" does not elaborate on the application of red cabbage color to specific things, today, this color is effective in many things.
One is in the food industry. Red cabbage is rich in natural pigments, and its color can be used as food pigments. For example, in cakes and snacks, adding the color of red cabbage can make it bright and appetizing. When making candy, add the color extracted from red cabbage, and the candy will be colorful and pleasing to the eye. In drinks, it can also be used to adjust colors. If you prepare juice, adding this color will make the juice color more attractive and add interest to drinking.
Second, in textile printing and dyeing. The color of red cabbage is natural and characteristic, and can be used for dyeing fabrics. The dyed fabric has a unique color and is more environmentally friendly than chemical dyes. With its dyeing, the cloth color is simple and elegant, which can add a unique charm to textile products. It has great potential in the pursuit of natural and environmentally friendly fabric market.
Third, in the field of beauty. Some natural beauty products use the color of red cabbage as one of the raw materials. It can be used to make lip gloss, eyeshadow, etc., giving it a natural color. These beauty products, because they contain natural ingredients, are more popular with those who like to use natural products than chemical synthesizers. They not only have the effect of makeup, but also are relatively mild and less likely to irritate the skin.
Fourth, in scientific experiments. The color of red cabbage can be used as an acid-base indicator. In case of acidic substances, its color is red; in case of alkaline substances, its color turns blue. In chemical experiments, this simple thing can easily measure the acidity and alkalinity of the solution, helping students and researchers to explore the mysteries of chemistry.
From this perspective, the color of red cabbage has extraordinary applications in many fields such as diet, textiles, beauty, and scientific research, adding many colors and conveniences to life and scientific research.
Red Cabbage Color Stability
The color of red cabbage has a lot to do with its stability. Looking at it, this color varies in different situations and states.
In the realm of acid and alkali, the color of red cabbage changes. When it encounters acid, it is a delicate red, like a spring flower blooming brilliantly; when it encounters alkali, it turns to a faint blue, just like the deep and distant night sky. The reason for this change is that red cabbage contains anthocyanins, and its structure is easily changed between acids and alkalis, so its color changes.
However, when it comes to the stability of its color, light is also the main reason. If exposed to strong light, the color gradually fades, like a picture scroll eroded by years, the color fades. This light causes the decomposition of anthocyanins, damaging its structure, and the freshness of the color is no longer.
Temperature also affects its color. Under high temperature, red, sweet and blue are variable and unstable. Just like cooking things on fire, the charm of color is gradually lost. Due to high temperature promoting chemical reactions, or degradation, or transformation of anthocyanins, color change is inevitable.
Furthermore, the duration also has an impact. The red cabbage that has been left for a long time will gradually darken in color, if old things become dusty. This is because over time, anthocyanins naturally change, or oxidize, or react with surrounding substances, resulting in a decrease in color stability.
To sum up, the stability of red, sweet and blue depends on acid and alkali, light, and temperature. If you want to preserve its color, you should control these factors to make it beautiful, just like an ancient painting that has been properly preserved and still shines for a long time.
What is the Production Process of Red Cabbage Color?
The color of the red vegetable sprouts is quite exquisite in its craftsmanship. The craftsmen of ancient times picked the tender red vegetable sprouts in the beautiful places of mountains and rivers. At that time, the morning light shone at the beginning, and the dew was not yet in the morning, and the red vegetable sprouts were full of the moisturizing luster of heaven and earth, and the color was the brightest.
After picking, first wash them with water to remove their dust and filth, but then move gently, lest they hurt their delicate body. After washing, put them on the bamboo plaque, and dry the water droplets on the surface. This is a key step, which is related to the color of the finished product.
Then, it is processed by secret method. Or it is slowly baked over a low fire, or lightly stained with light salt When drying, the fire needs to be even and not too fierce, otherwise the color of the red vegetable sprouts will be easy to darken; when staining, the amount of salt should be accurate, and if it is more salty, it will lose its color, and if it is less, it will be difficult to preserve the color. Between baking stains, the craftsman pays full attention to observe the changes in its color and adjust it in a timely manner according to experience.
And when processing, it is often supplemented by grass and wood ash water, lime water, etc. The grass and wood ash water is mildly alkaline, which can fix its color and make it brighter; the lime water helps its texture to be firm and lasting. The dosage of both is fixed, and it needs to be weighed according to the amount of red vegetable sprouts and the different seasons.
Through this fine craftsmanship, the color of the red vegetable sprouts can be preserved, and the finished product is delicate in color, or like the sunset in the sky, or like the peach blossoms in spring. It is pleasing to the eye, both edible and ornamental. This is the wisdom crystallization of the ancients in making the color process of the red vegetable sprouts, passed down to later generations, adding a touch of color to the food culture.
Does Red Cabbage Color Have Side Effects on the Human Body?
The color of red cabbage is harmless to the human body. Red cabbage, commonly known as purple cabbage, derives its color from the anthocyanins it contains. This anthocyanin is not only harmless to the human body, but also has many benefits.
Looking at the color change of red cabbage, the acid and alkali of the substance can be detected. In acidic liquid, it is red to pink; in alkaline liquid, it is blue to green. Although this property is wonderful, it has no adverse effects in the human physiological environment.
In fact, red cabbage is rich in a variety of nutrients. There are vitamin C, vitamin K, and dietary fiber. Vitamin C can help the body fight disease and enhance immunity; vitamin K is beneficial for blood clotting and bone health; dietary fiber can promote intestinal peristalsis and prevent constipation.
In addition, anthocyanins are strong antioxidants. It can scavenge free radicals in the body, slow down cell aging, and reduce the risk of chronic diseases, such as cardiovascular diseases and certain cancers.
Gu Yun: "There is nothing good or bad, and if it is too bad, it will be a disaster." Red cabbage has many benefits. If it is eaten too much, it may cause gastrointestinal discomfort, such as bloating and diarrhea. However, this is not caused by the color, but by excessive consumption. When eaten in moderation, the color of red cabbage is not only harmless, but can add color to health.