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《Food Science》 2006-10
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Study on the Microwave-assisted Extraction of Red Pigments from Magnolia soulangeana Flower and Its Properties

TANG Ke-hua1,2,YU Hua-zhong2,XIONG Yu-shuang3 (1.College of Resources and Planning Science, Jishou University, Zhangjiajie 427000, China; 2.Key Laboratory of Forest Product and Chemical Engineering of Hunan Province, Jishou University, Zhangjiajie 427000, China;3.Bureau of Agriculture of Zhangjiajie, Zhangjiajie 427000, China)  
With pre-microwave assisted extraction(MAE) technique and spectrophotometric determination method, the yields of orthogonally L9(34) test extraction of the red pigments from Magnolia soulangeana Soul.-Bod. flower and the pigments properties have been studied. The results showed the red pigments belongs to anthocynidines, which are soluble in ethonal, stable to heating, high concentration sugar, low pH and ultraviolet ray treating, but sensitive to scattering light treating, alkaline, oxidant and reductant as well as to Fe3+, Cu2+, Pb2+ ion. The chief influence factor on the pigments extraction yields is ethanolvolume, and the pre-microwave treatmenting(mid-intensity) is helpful to the extracting rapidly. The optimal technological is 15g flower petal immersion in 120ml 30% ethnol, pre-microwave treating(mid-intensity) 3.5min, 70℃ immersing extraction 1h.
【CateGory Index】: TS202.3
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