Stabilization of Pigments from Polygonum multiflorum Thunb.

doi:10.7506/spkx1002-6630-200915014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15 ): 67-70.doi: 10.7506/spkx1002-6630-200915014

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Stabilization of Pigments from Polygonum multiflorum Thunb.

LU Li-shuang，SUN Mei-ling

Department of Food Science and Technology, Ginling college, Nanjing Normal University, Nanjng 210097, China

Received:2009-05-11 Online:2009-08-01 Published:2010-12-29
Contact: LU Li-shuang E-mail:lishuanglv@yahoo.com.cn

Abstract

Abstract:

Anthraquinone pigments were extracted from Polygonum multiflorum Thunb., a traditional Chinese herb, with absolute ethanol. The factors involved with the stability of the anthraquinones pigments were discussed including light, temperature, pH, oxidants, reducing agents, food additives and metal ions. Obvious damage effects were observed on the anthraquinones pigments by temperature, light, oxidants, and Na+, Ca2+ and Mg2+ metal ions while reducing agent, citric acid, sugar, sodium benzoate, and Al3+, Cu2+ and Zn2+ metal ions exhibited protective effects.

Key words: Polygonum multiflorum Thunb., anthraquinone pigment, stability

CLC Number:

TS264.4

LU Li-shuang，SUN Mei-ling. Stabilization of Pigments from Polygonum multiflorum Thunb.[J]. FOOD SCIENCE, 2009, 30(15 ): 67-70.

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Stabilization of Pigments from Polygonum multiflorum Thunb.

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