Extraction and Analysis of Pigment from Fructus ligustri Lucidi

Abstract:

The pigment was isolated from fructus ligustri lucidi. The pigment belonges to flavonoid by color reaction and absorption spectrum analysis. The color scale was tested, with emphasis on the effects of pH, temperatures, sunlight, oxidizing agent, reducing agent, salt, vitamin C, preservative and sucrose on its stability. Results show that the color scale of yellow pigment from fructus ligustri lucidi is 52.38. It is stable under acidic condition and degraded under alkaline condition. It has good heat and light resistance. The pigment has better endurance capability against oxidizing agent but reducing agent. The effects of salt and sucrose are relatively small.Vitamin C has a certain increment on the color, but preservative would degrade the pigment. The study shows that yellow pigment has good stability and supports the application in the food industry.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 764-769
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.764
• Online since: September 2013
• Authors: Xue Kun Li, Xiu Na Chen, Fang Fang Chen, Wen Hong Li
• Keywords: Flavonoid, Fructus ligustri lucidi , Stability, Yellow Pigment

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