FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 68-72.

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Study on Chemical and Spectral Characters of Yellow Pigment of Jasminum Nudiflorum Lind

 TANG  Lin,   Yu-Yang   

  1. Department of Food Science,College of Life Science,Shandong Normal University, Jinan 250014, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: The paper makes an analysis of the basic components of the yellow pigment from Jasminum Nudiflorum Linde with thin layer chrornatography, chemical reaction, UV-visible absorption spectrum, IR spectrum and HPLC. The results indicate that the chief chemical components of Jasminum Nudiflorum Linde consist of flavonoids and carotenoids. One is the rutin, the other is carotenoids consisting of double bond, carbonyl and hydroxyl.

Key words:  , Jasminum Nudiflorum Linde; yellow pigment; chemistry; spectrum; character;