FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 211-215.

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Study on Extraction and Stability of Red Pigment in Zingiber mioga Rosc

 TAN  Zhi-Wei, LIU  Ying-Xuan   

  1. Faculty of Chemical and Environmental Engineering, Hubei Institute for Nationalities, Enshi 445000, China
  • Online:2008-03-15 Published:2011-08-24

Abstract: The optimum extracting conditions of red pigment in Zingiber mioga Rosc were studied by single factor analysis and orthogonal test L16(45). And the stability of the red pigment was analyzed. Results showed that: The optimum extracting conditions are: the ratio of material to solution is 1:20, the extracting temperature is 50 ℃, pH 1, the extracting time is 120 min; The red pigment resistant to heat, acid, oxidant, and common food additives, such as cane sugar, VC, amylum and citric acid, and in-resistant to light, reductant, and common food additives, such as sodium benzoate, potassium sorbate; Its stability to metal ion is high such as: Fe3+、Al3+、Ca2+ can add its color, Cu2+ can change its color, and Mg2+、Na+和K+can not badly affect it at all.

Key words: Zingiber mioga Rosc, red pigment, orthogonal test, extraction, stability