Study on Extraction and Stability of Red Pigment from Crataegus pinnatifide(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Extraction and Stability of Red Pigment from Crataegus pinnatifide

Author(s):: MENG Fan-lei¹; WANG Guang-quan²; HAN Li-rong²; MENG Qing-jie²; 1.Branch of Feixian, Linyi University,Feixian,Shandong 273400;
2.College of Life Sciences, Liaocheng University,Liaocheng,Shandong 252059

Abstract:: Extraction of red pigment from five Cratageus pinnatifide was performed in present study,and stability analysis on the red pigment under different conditions was also systematically investigated.The results showed that the concentration of red pigment was highest in ‘Tianbao’ among the five hawthorn varieties.The performance of hawthorn red pigment was stable in acid condition,while it varies under strong base environment.The heat resistance of red pigment was excellent when temperature was below 60℃,and it would be dark and turbid under high temperatures.The oxidant and reducer could cause the degradation of the red pigment.At the same time,the citric acid and oxalic acid increase the absorbance value of the red pigment obviously,whereas the ascorbic acid reduced the absorbance value.The red pigment remains stable in the solutions rich in carbohydrate,K+,Ca2+, Al3+,etc.and Fe3+promoted the absorbance value vastly.

[1]高光跃,冯毓秀.山楂属植物研究概况[J].国外医药(植物药分册),1994,9(2):56-60.

[2]中国农业科学院郑州果树研究所.中国果树栽培学[M].北京:农业出版社,1987：450-451.

[3]李刚,梁新红,葛晓虹.山楂化学成分及其保健功能特性[J].江苏调味副食品,2009(6)：25-27.

[4]赵亚,石启龙,朱继英.山楂的营养价值及加工技术[J].粮油加工与食品机械,2003(10)：84-85.

[5]赵焕谆,丰宝田.中国果树志?山楂卷[M].北京:中国林业出版社,1996:4-7.

[6]孟庆杰,王光全.山楂种质果实营养成分分析及其资源利用研究[J].河北农业大学学报,2005,28(1):20-23.

[7]欧阳平,张高勇,康保安.类黄酮提取的基本原理、影响因素和传统方法[J].中国食品添加剂,2003(5):54-57.

[8]李巧玲,陈学武,李琳.微波强化浸取天然色素的研究[J].食品科学,2002,23(2):49-52.

[9]彭永芳,李维莉,马银海.树脂法提取玫瑰李红色素的工艺研究[J].食品科学,2002,23(1):75-77.

[10]张峻松,张文叶,刘程毅,等.生物技术制备天然山楂香料化学成分分析[J].精细化工,2006,23(10):97-82.

[11]任玉林,李华,邴贵德,等.天然食用色素-花色苷[J].食品科学,1995(7):22-27.

[12]周立国.食用天然色素及其提取应用[M].济南:山东科学技术出版社,1997:102.

[13]Bridle P.Anthocyanins as natrual food colours selected aspects[J].Food Chemistry,1997,58(1/2):103-109.

[14]Howord M M.Measurement of food flavonoids by high performance liquid chromatography[J].Food Chem.,2000,48(3):577-599.

[15]柴军红,任荣,柴小军,等.山楂的应用研究进展[J].中国林副特产,2010(2):98-101.

[16]李明.山楂中色素的提取技术[J].提取技术与实例,2006(9):241-242.

[17]杨万政，李璇，张莹,等.山楂红色素的提取及性能探究[J].内蒙古石油化工,1999,25(4):7-11.

Last Update: 2014-08-25