FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 44-48.doi: 10.7506/spkx1002-6630-201201008

• Basic Research • Previous Articles     Next Articles

Physico-chemical Properties and Stability of Pigments from Spine and Shell of Sea Urchin Glyptocidaris crenularis

WANG Xiao-dong，ZHOU Da-yong，ZHU Bei-wei，LU Yan-hong   

  1. 1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China；
    2. Engineering Research Center of Seafood of Ministry of Education, Dalian 116034, China；
    3. Liaoning Province Key Laboratory of Seafood Science and Technology, Dalian 116034, China
  • Received:2011-01-09 Revised:2012-01-06 Online:2012-01-15 Published:2012-01-12
  • Contact: Da-Yong ZHOU E-mail:zdyzf1@163.com

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Abstract:

The present study aimed to characterize physicochemical properties and stability of pigments extracted from the spine and shell of sea urchin (Glyptocidaris crenularis). Our results showed that the pigments had relatively high solubility in polar solvents such as water and methanol but had relatively low solubility in non-polar solvents such as light petroleum and hexane. The pigments showed orange color in acidic conditions but yellowish brown color in basic conditions. The pigments were relatively stable to heat but unstable to light. Na2SO3 and potassium sorbate could not only cause changes in the color but also decrease the stability of the pigments. H2O2 and NaCl could not cause any changes in the color but decrease the stability of the pigments. High concentrations of cane sugar could enhance the stability of the pigments. Vitamin C could protect and enhance the color of the pigments.

Key words: Glyptocidaris crenularis, pigment, physico-chemical properties, stability

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