FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 135-138.doi: 10.7506/spkx1002-6630-201015030

• Basic Research • Previous Articles     Next Articles

Stability of the Red Pigment from Brassica campestris L.

LI Wei1,2，ZHANG Yun1   

  1. (1. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China；2. Key Laboratory of
    Biologic Resources Protection and Utilization of Hubei Province, Hubei University for Nationallities, Enshi 445000, China)
  • Received:2010-03-31 Online:2010-08-15 Published:2010-12-29
  • Contact: LI Wei1 E-mail:hexulicheng@yahoo.com.cn

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Abstract:

Objective: The effects of different environmental conditions on the stability of the red pigment from Brassica campestris L. were studied. Methods: The stem bark of Brassica campestris L. was extracted with 75% acidic alcohol, pH 2. The red pigment obtained was scanned in the range of 400－700 nm and its stability under different environmental conditions was reflected by absorbance values at maximum absorption wavelengths. Results: The red pigment had good thermal stability and could endure high temperature. It was greatly affected by pH and presented good stability under low acidic conditions. H2O2 and VC could make the red pigment fade, but sugar could improve its stability. Fe3+ had hypochromic effect on the red pigment, while Na+, Cu2+, Ca2+, Mg2+ and Al3+ had hyperchromic effect.

Key words: Brassica campestris L., red pigment, stability

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