Extraction and Refinement of Melanin from Black Kerneled Rice

Abstract

Abstract: In this work the black kerneled rice was used as raw maternal to extract melanin. The influence of the extraction agent kind, extraction agent concentration, temperature, pH and extraction time on the melanin extraction efficiency were investigated. The results showed that the optimum conditions in extraction were that the melanin was extracted with 70% alcohol (pH2) at 70℃ for 90min each step. The raw product was refined in re-settlement. The yield rate of the refined product was1.4%. The ultraviolet spectrum of the melanin indicates that the wave length of the maximum absorption is 220nm. It is proposed that the melanin in black kerneled rice might be consisted of enmelanin and pheomelanin with reference to the infrared spectra.

Key words: black kerneled rice, melanin, extraction, re-settlement

ZENG Kui1,HUANG Bin2,WANG Jie1,QIN Dan2,PENG Zhong-kui3,LIU Zhong-hua4. Extraction and Refinement of Melanin from Black Kerneled Rice[J]. FOOD SCIENCE, 2006, 27(12): 304-307.

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Extraction and Refinement of Melanin from Black Kerneled Rice

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