Red Pigment Extraction from Millettia reticulata Benth and Physical and Chemical Properties of Pigment

doi:10.7506/spkx1002-6630-201210022

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (10): 107-110.doi: 10.7506/spkx1002-6630-201210022

• Processing Technology • Previous Articles Next Articles

Red Pigment Extraction from Millettia reticulata Benth and Physical and Chemical Properties of Pigment

XU Run1，LIU Jian-hua2，YANG Guang-cheng1，LI Ji-long1，YANG Nai-jia2,*

(1. College of Life Sciences, Guizhou University, Guiyang 550025, China； 2. Guizhou Provincial Base of Biotechnology Research and Development, Guiyang 550002, China)

Online:2012-05-25 Published:2012-05-07

Abstract

Abstract: The red pigment was extracted from Millettia reticulata Benth and the physical and chemical properties of red pigment from Millettia reticulata Benth were investigated, the effects of light, temperature, pH value, oxide-reducing medium on pigment stability were studied. The results showed that the procedure of acid-alcohol extraction gave rather satisfactory results. The pigment does not belong to anthocyanins, and is stable below 20－60 ℃, but its resistance to oxide and reductant is not good.

Key words: Millettia reticulata Benth, red pigment, physical and chemical properties, stability

CLC Number:

XURun，LIUJian-hua，YANGGuang-cheng，LIJi-long，YANGNai-jia. Red Pigment Extraction from Millettia reticulata Benth and Physical and Chemical Properties of Pigment[J]. FOOD SCIENCE, 2012, 33(10): 107-110.

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Red Pigment Extraction from Millettia reticulata Benth and Physical and Chemical Properties of Pigment

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