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《Journal of Anhui Agricultural Sciences》 2007-28
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Study on the Extraction and Stability of Red Pigment in Chinese Hawthorn

XU Gu-hua et al (Department of Bio-engineering,Xinyang Agricultural College,Xinyang,Henan 464000)  
[Objective] The study aimed to solve the problem influencing sensory properties of hawthorn products due to the poor stability of hawthorn red pigment.[Method] The extraction and stability of hawthorn red pigment were explored.The pH value range in which the pigment was most stable,the change of the extracted red pigment when it was heated or illuminated and the influences of some ordinary matters which were often found in food such as metal ions,organic and inorganic acids and sugars on the stability of hawthorn red pigment were reported.[Result] With 0.1% HCl-95% ethanol as extraction liquid,the edible pigment was extracted from hawthorn by flooding extraction method which could enhance its color value and recovery.The hawthorn red pigment had pure color in acid medium and was stable below 50 ℃.Ca2+,Mg2+,citric acid and sugars in food additives had some hyperchromic effects on hawthorn red pigment.[Conclusion] The research supplied basis for the extraction and application of hawthorn red pigment.
【CateGory Index】: TS264.4
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