FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (12): 40-42.

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Study on Pigment Characteristics of Lilium brownii F.E. Brown var. viridulum Baker

 LIU  Can-Ming, XIONG  Yuan-Fu, LI  Hui-Yong, LIU  Xiang-Hua, ZHOU  Pu-Hua   

  1. Science College of Hunan Agricultral Univeraity
  • Online:2005-12-15 Published:2011-10-24

Abstract: Orange pigment was extracted from Lilium brownii F.E. Brown var. viridulum Baker. Its solubility and the influence of light, heat, pH value and salt material to the stability of pigment aqueous solution were assayed. The result was that the pigment extracted from Lilium brownii F.E. Brown var. viridulum Baker showed a strong coloring function with high stability, so Lilium brownii F.E. Brown var. viridulum Baker was a new kind of natural pigment resource remain to be developed with good economic value.

Key words: Lilium brownii F.E. Brown var. viridulum Baker, pigment, solubility, stability