FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 284-288.

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Study on the Extraction and Stability of Xanthophyl Ⅱ

 CHEN  Zhi-Xing, WANG  Jian-Ping, HUANG  Chuang-Xing   

  1. Department of Application Chemistry, Shenzhen University
  • Online:2005-09-15 Published:2011-09-20

Abstract: The xanthophyl had been studied. as a natural pigment. The orthogonal test design was used to test the main factors of percolation process, including time for extraction(A), quality of xanthophyl powder(B), volume of absolute alcohol(C) and tune for ultrasonic(D).As a result that the volume and the quality had a great effect on the extraction of the pigment, and time had a less effect, the best technologic condition was 0.0500g of lutein powder is extractived in 90ml alcohol for 60min, including ultrasonic for 2min. Through the different preserved condition: metallic ion, pH, oxidation inhibitors, the xanthophyl changes in cereals had been analyzed; the orthogonal test results showed that the metallic ion Ca2+ had a great effect on the stability of the pigment, and pH had the smallest one, next is the EDTA - Na2, the best technologic condition was Ca2+ 0.7 × 10-6, EDTANa2 3.5 × 10-6, pH4.8.

Key words: xanthophyl, ultrasonic, stability: orthogonal test