Purple potatoes, purple kale, peanuts... Is food decolored dyed?

Now the variety of vegetables and fruits is increasingly rich, consumers in the face of novel colors of food will often be afraid, for fear of being dyed. On the other hand, news such as stained sesame seeds and dyed oranges often pops up. How exactly should we judge which color drops are normal and which are not? This starts with the different types of plant pigments.red orange yellow - carotenoid pigmentcarotenoids are a widely distributed natural pigment in a variety of plants, now identified carotenoids have more than
600
kinds, common carotenoids It is rich in α
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carotene, β
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carotene and serotonin in carrots, pumpkins, sweet potatoes and dark green vegetables; Scented plants such as lemons, oranges, oranges, grapefruits, etc. also contain a large number of carotenoid pigments. In fact, some animals also have carotenoids in their bodies, such as shrimp crab cooked will turn red astrenaline.of carotenoids are involved in a very important physiological process of green plants, photogenics. β
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carotene and lutein, which are located in plant chlorophytes, act as "light receivers" when plants are photochromic, and these pigment molecules absorb sunlight energy, which is then passed on to chlorophyte molecules at the center, which, when converted, can be fixed to plant-synthetic organic matter and used by plants.A common feature ofcarotenoids is that they are soluble in fat and not soluble in water, so simply rinsing red orange-yellow vegetable fruits rich in carotenoids should not be colored unless they destroy the skin, cook them or juice them. This is in contrast to the water-soluble anthotin below.The colorful flowers in nature are the most beautiful, and we can see them thanks in large part to the anthocyanins that exist in the petal cell bubbles . Antholine is often combined with different monosaccharides to form various types of anthosides. Anthotin has a special kind of physiline, that is, its color can change with the acidity and alkalinity of the solution it is in. When the solution becomes acidic, the color of anthocyanins tends to be red, and when the solution becomes alkaline, the color of anthocyanins tends to be blue, precisely because of the different degrees of acidity of the bubbles in plant cells, a variety of anthocyanins change color, so that petals become good-looking.can be used as acid-base indicators after juicing in the common anthophyl-rich fruit and vegetable areas. Of course, the colors of different varieties will vary so only for reference.petals, anthratins are found in various tissues and organs of many plants. From traditionally common purple kale, red onions, eggplants, black rice and black beans, to novel purple carrots, purple potatoes, black peanuts and cauliflower, anthotin-rich ingredients are generally easy to color and are often suspected of dyeing.poplar radish also called water radish made kimchi is also very easy to color, because the pigment in the carrot is anthotin pigment.is actually rich in anthotin-rich ingredients color is very normal, because and carotenoids, anthotin is water-soluble. If not assured, you can also use white vinegar to test, purple-black anthotic solution will turn red after encountering white vinegar. Like purple potatoes, purple kale in cooking is also easy to change color, with alkaline water to cook purple potato porridge, porridge will turn blue; At the same time, if you want to fry out the purple kale color look better, you can put a little white vinegar to keep the color bright.Alternative red and black - beet red and melaninhas a red plant pigment that is neither an easy-to-color carotenoid, nor an easy-to-color and color-changing anthophylisics, that is, easily colored and dyed with excellent beet red. Commonly rich in beet red fruits and vegetables there are two, Russian red cabbage soup with red cabbage head and red fruit dragon fruit. Beet red generally presents a beautiful fuchsia, is far less sensitive to acid and alkali than anthratin, eating more will also make the urine color change, so if you eat red cabbage head or red flesh of the dragon fruit found their urine red, do not panic.although black ingredients are often associated with anthotin. But in fact, black ingredients do not necessarily contain a lot of anthotin, such as black sesame and black wood ear contains a lot of melanin, and melanin is insoluble in water. Black sesame also contains a small amount of anthotin, so it is normal to have a slight drop in color, and a large number of coloring so that the seeds are white to doubt whether it is dyed. And the black wood ear should not be colored at all.does the food lose color?often encounter situations in life when food is "colored" when rinsed, but sometimes the same color of food does not lose color. The reasons here can be considered in two ways.is the nature of the pigment itself. We know that different substances have different solubility in water. The natural anthophyl molecules present in food themselves have a high conjugate system, and at the same time have acidic and alkaline groups, is a polar molecule, according to the principle of "similar solubility", they are easily dissolved in water, alcohol and other polar solvents. The common structure of carotenoid molecules is characterized by a long chain with
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double bonds, most of which are fat-soluble molecules, which are difficult to color when rinsed with water. Melanin is also insoluble in water. a lot of black food, but the reasons for their black are different. the other side is to consider whether the pigment in the food is easily "squeezed" out. As mentioned above, the anthocyanin molecules are not only in the cells, but also in the cell wall there are many, when such a situation, even only need to grasp the purple potato nuggets when eating hands will be dyed purple. And only the presence of anthotin in the peel, such as eggplant and blueberries, although after a long soak will also lose color, but the normal flushing, grabbing will not lose color Conclusion: With the continuous development of agriculture, fruit and vegetable food color is increasingly rich, there are a variety of novel color ingredients, some of which will be easy to lose color or change color is also normal, do not have to panic. Buy ingredients from formal channels, do not buy ingredients significantly lower than the market price, learn to understand the principles behind plant pigments, you can better enjoy the gift of nature, avoid buying dyed products.