FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 132-135.doi: 10.7506/spkx1002-6630-201013031

• Basic Research • Previous Articles     Next Articles

Stability of Pigment from Morus nigra Linn.

LI Wen-juan1 YONG Xiao-hua2 WANG Bin3 ZHOU Jing1,*   

  1. 1. School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China 2. Technology Detection Centre of
    Xinjiang Oil Field Corporation, Kelamayi 834000, China 3. The Second Middle School of Xinyuan, Xinyuan 835800, China
  • Received:2009-04-27 Online:2010-07-01 Published:2010-12-29
  • Contact: ZHOU Jing E-mail:zhoujing_xj@163.com

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Abstract:

The pigment extracted from Morus nigra Linn. from Xinjiang was evaluated for its stability. The pigment was soluble in polar solvents such as water and ethanol, and insoluble in non-polar solvents such as petroleum ether and benzene. It was stable in acidic media and had no light stability. In addition, the pigment was sensitive to hydrogen peroxide, sodium sulfite and sodium bisulfite. Metal ions such as Na+, K+, Mg2+ and Mn2+ had almost no effect on the stability of the pigment; however, Al3+ and Fe3+ displayed an obvious effect on its stability. Moreover, common food additives including sorbic acid, vitamin C and sodium chloride exhibited a certain hyperchromic effect, whereas sodium benzoate exhibited a certain hypochromic effect.

Key words: Morus nigra Linn., pigment, stability

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