FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (5): 168-170.

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Study on Extraction and Stability of Red Pigment in Lycium barbarum

 LIU  Yong, LUO  Jian-Ping   

  1. School of Biotechnology and Food Engineering,Hefei University of Technology
  • Online:2005-05-15 Published:2011-09-19

Abstract: The optimum extracting conditions and production of red pigment in Lycium barbarum were studied by orthogonal test L 9 (34). And the stability of the red pigment was analyzed. Results show that: (1) the high production was obtained under the conditions of 90℃, 85% ethanol, 1∶4 the ratio, 1 times/1.5h, total 3 times by Suo Extraction Installation; (2) The red pigment was water-soluble, resistant to light, heat, acid, reducer, and common food additives. So it ’s a kind of natural plant pigment used extensively in food, beverage and medicine etc.

Key words: Lycium barbarum, red pigment, orthogonal test, extraction, stability