Study on Extraction and Stability of Yellow Pigment Apricot

Abstract

Abstract: Study on extraction and stability of yellow pigment from apricot. The yellow pigment has the maximum absorptionwavelength λmax=450nm. The satisfactory solvent is alcohol. The optimum conditions were: concentration of solvent 70%,pH 4 and temperature of extraction 60℃. It is quite stable, lightfast, heatproof, antioxidizing and antireducing. The pigmentsare hardly affected by common food additives, such as cane sugar, essence, prservatives, VC and Mg2+、Al3+、Ca2+、Cu2+ or Fe3+.

Key words: apricot, yellow pigment, stability

HUO Wen-Lan. Study on Extraction and Stability of Yellow Pigment Apricot[J]. FOOD SCIENCE, 2004, 25(9): 100-104.

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Study on Extraction and Stability of Yellow Pigment Apricot

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