FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 71-75.doi: 10.7506/spkx1002-6630-200911015

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Extraction and Stabilization of Pigments from Rambutan (Nephelium lappaceum L.) Fruit Pericarp

SUN Jian1，JIANG Yue-ming2，PENG Hong-xiang1，YOU Yan-li3，YANG Shao-yu2，XU Liang-xiong2   

  1. (1. Horticultural Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China；
    2. South China Botanic Garden, Chinese Academy of Sciences, Guangzhou 510650, China；
    3. Institute of Food Science and Engineering, Yantai University, Yantai 264005, China)
  • Received:2008-09-08 Revised:2008-11-12 Online:2009-06-01 Published:2010-12-29
  • Contact: SUN Jian1， E-mail:jiansun@yahoo.cn

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Abstract:

The crude pigments were extracted from rambutan (Nephelium lappaceum L.) fruit pericarp tissues with 80% of acidified ethanol and purified through silica gel column and Amberlite XAD-7 resin column. Factors affecting the stability of purified pigments were investigated including sunlight, temperature, pH value, oxidant, reducer, preservative, citric acid, lactic acid, glucose, sucrose, VC and metal ions. Rambutan pigments showed high similarity to anthocyanins on the absorption spectrum and exhibited a poor stability to sunlight, heat, hydrogen peroxide and sodium sulfite. Color stability was observed under pH 3 and was enhanced by addition of citric acid. However, no significant effect of sodium benzoate was found at low concentration. Lactic acid, glucose, sucrose and VC exhibited no negative effects on the stability while iron (III), iron (II), lead (II) and stannum (II) ions accelerated the degradation of the pigments.

Key words: rambutan (Nephelium lappaceum L.), fruit pericarp pigments, anthocyanins, stability

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