FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 103-106.doi: 10.7506/spkx1002-6630-201310022

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Extraction Optimization by Orthogonal Array Design and Stability of Pigment from Herba Gnaphaii Affinis

DING Yue,XU Chao,CHEN Xia-xia,ZHENG Yi-lin,WAN Li-ting,CHEN Yi-meng,WANG Hong-fei   

  1. Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China
  • Received:2012-03-09 Revised:2013-03-19 Online:2013-05-25 Published:2013-05-07

Abstract:

A solvent extraction technique was developed to extract pigment from Herba Gnaphaii Affinis and optimized by
investigating the effects of ethanol concentration, solid-to-liquid ratio and extraction time on extraction efficiency using onefactor-
at-a-time and orthogonal array design. The stability of the pigment obtained was also investigated to temperature, light,
pH and metal ions. The optimal extraction conditions were found to be 90% ethanol, a solid-to-liquid ratio of 1:300 (g/mL)
and 100 min. The pigment obtained under these conditions had maximum absorption at 416 nm and was stable to light,
temperature and alkaline condition but greatly influenced by Cu2+, Ca2+ and Zn2+.

Key words: Herba Gnaphaii Affinis, pigment, orthogonal dsign, stability

CLC Number: