Study on Properties and Stability of Pigment from Ligustrum sinense Lour.

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 106-110.

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Study on Properties and Stability of Pigment from Ligustrum sinense Lour.

LI Jin, SU Xiao-Hong, YUAN Hui, SHI De-Hong

1.College of Life Sciences and Chemistry,Xinjiang Normal University,Urumqi 830054,China; 2. Key Laboratory of Rare and Endangered Species Conservation Biology in Xinjiang,Urumqi 830054,China; 3.The Second Middle School of Changji County in Xinjiang,Changji 831100,China

Online:2008-09-15 Published:2011-12-08

Abstract

Abstract: The experiment systematically studied the physical, chemical properties and stability of the pigment from Ligustrum sinense Lour.. The results showed that it was a type of anchocyanin and easy to solve in water, having resistance against heat in acid condition and good resistance against visible light and ultraviolet light. Vitamin C and preservative don’t exert negative effects on the stability of the pigment while H2O2 has negative effects and Na2SO3 has obvious effects, some metal ions such as Fe3+, Cu2+ and Sn2+ also have negative effects.

Key words: pigment from Ligustrum sinense Lour.., physical and chemical property, stability

LI Jin, SU Xiao-Hong, YUAN Hui, SHI De-Hong. Study on Properties and Stability of Pigment from Ligustrum sinense Lour.[J]. FOOD SCIENCE, 2008, 29(9): 106-110.

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Study on Properties and Stability of Pigment from Ligustrum sinense Lour.

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