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Stability and Rational Utilization of Red Pigment Extracted From Fruit of Nitraria sibirica Pall.(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年17
Page:
159-163
Research Field:
Publishing date:

Info

Title:
Stability and Rational Utilization of Red Pigment Extracted From Fruit of Nitraria sibirica Pall.
Author(s):
Abudukelimu·REYIMU1Jasuer·ABUDUKELIMU1Yusup·MAMAT2
1.College of Life Sciences,Xinjiang Normal University/Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology,Urumqi,Xinjiang 830054;2.School of Geographic Science and Tourism,Xinjiang Normal University,Urumqi,Xinjiang 830054
Keywords:
Xinjiang Nitriaria cibirica Pall.fruit red pigmentextractionstabilitydevelopment and utilization
PACS:
-
DOI:
10.11937/bfyy.20170002
Abstract:
In early October 2016,the fresh fruits of Nitriaria cibirica Pall. collected in the Ebi Lake of Jinghe county of Xinjiang were used as test material.The natural red pigment from the Nitriaria fruits was extracted by extractive extraction method.The effects of different factors on the stability of red pigment in the fruit were studied.The results showed that the best extraction conditions were 0.37% hydrochloric acid solution.Xinjiang Nitriaria cibirica Pall.fruit had a high anti-reducibility of red pigment,sun-resistant,heat-resistant and water soluble,the color of the red pigments were bright,but the antioxidant properties were poor.pH had obvious effects on the stability of the red pigment,it had a good stability in strong acid conditions and unstable in alkaline conditions.Food additives had little effect but Fe3+ had obvious effects on the stability of the red pigment,other metal ions had little effect on the stability of the red pigment from Nitriaria cibirica Pall..

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Last Update: 2017-09-29