FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (22): 90-94.

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Extraction and Properties of Pigments from Gentiana rhodantha Franch. ex Hemsl. Flowers

  

  • Received:2012-03-23 Revised:2012-10-23 Online:2012-11-25 Published:2012-11-20
  • Contact: kehua TANG E-mail:tkhthllh@126.com

Abstract: In this study, different solvents were compared for their effectiveness in extracting pigments from flower petals of Gentiana rhodantha Franch. ex Hemsl.. Seventy percent ethanol was found to be the best solvent for the extraction of pigments. The crude pigment extract had maximum absorption at 531 nm and showed a poor tolerance to UV, high temperature, VC, hydrogen peroxide and sodium sulfite. It was not almost affected by glucose, sucrose and citric acid and only slightly affected by Na+, Ca2+ and A13+, but Fe2+ caused a noticeable hyperchromic effect. The red color of the pigments was maintained at pH levels equal to or less than 3 but completely damaged in neutral or alkaline environments. Based on these results, we speculated that the pigments belong to the class of anthocyanins which contains phenolic hydroxyl groups.

Key words: Gentiana rhodantha Franch. ex Hemsl., flower pigments, extraction, properties

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