FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 51-55.

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Effects of EDTA and β-CD on Red Pigment Stability from Nitraria tangutorun Bobr.Fruit

 ZHANG  Yong, LI  Cai-Xia, LI  Peng, CAO  Yang, PEI  Sheng-Mei, CHEN  Nian-Lai   

  1. 1.Department of Biology, Hexi University, Zhangye 734000, China; 2.Key Laboratory of Resources and Environment Chemistry of West China, Hexi University, Zhangye 734000, China; 3.College of Resource and Environment Sciences, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2007-06-15 Published:2011-12-31

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Abstract: This paper studied the effects of EDTA and β-CD on the stability of red pigment from Nitraria tangutorun Bobr. fruit. The results showed that Fe3+ has severe undesirable effects on the red pigment; EDTA and β-CD can not only slow down the discoloration speed of the red pigment but also effectively inhibit the effects on red pigment containing Fe3+. And it also showed that the colour-protect action of EDTA is better than the colour-protect action of β-CD, so as to increase the application and value of red pigment.

Key words: Nitraria tangutorun Bobr.fruit； red pigment； Fe3+； stability； EDTA(ethylenediaminetetraaceticacid)； &beta, -CD；