关键词:  , 樟树, 果实, 食用色素, 提取, 稳定性

Abstract: In order to exploit and utilize the fruit of camphor tree(Cinnamomun camphora(L.)Presl), and provide basis for looking for a new colorant of natural fruit, The extraction methods and stability of red pigment from camphor trees’ fruit by technical conditions such as pH, temperature and time. The results showed that the optimal technical conditons are with the ratio of material to solution is 1:25, pH, temperature and time are 60℃ and 90min respectively. The most apparent absorption wavelength of the pigment is 509nm among the visible spectrums. With pH of 1 its A509nm is obvious, and its colour is bright, but it is not stable to temperature, so the effect from pH is apparent. When pH is 5, its A509nm is lower, but it is stable to temperature. When pH is higher than 8, the pigement color changes. Its stability to metal ion is high such as: Fe3+ can change its color, Cu2+ can add its color but expedite degradation, while Ca2+ can also degrade it and Mg2+ and Na+ cannot badly affect it at all. Food additives such as VC and citric acid can add its color, while sodium benzoate can decrease its color, but sucrose and starch can affect it little, and reductant-oxidant can destroy it.

Key words: camphor tree(Cinnamomun camphora(L.)Presl), fruit, edible pigment, stability