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《China Food Additives》 2015-11
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Research on the components and extraction process of black rice pigment

LIU Chang-jiao;YU Huai-ping;MENG Xian-mei;Branch of Food Engineering Jilin Business and Technology College;  
Black rice is a nutritious rice.Its special color also gives its unique properties such as antioxidant activity,cardiovascular and cerebrovascular prevention.Therefore,its components identification,stability,extraction and purification were studied.It was proved that the main components of black rice pigment were anthocyanins,and cyanidin-3-glucoside content was the highest.Liquid chromatography and spectrophotometric were better for the detection of the pigment.Acidic,low temperature,and dark condition help to the preserve the black rice pigment.Solvent extraction and macroporous resin purification method were used as the main extraction and purification methods.The research progresses of black rice pigment composition and extraction technology will promote the further research on the processing and utilization of black rice and its pigment.
【Fund】: 吉林省粮油食品深加工重点实验室项目(2015008);; 吉林省教育厅“十二五”科学技术研究项目(2014439)
【CateGory Index】: TS264.4
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