2011Food Science and Technology InternationalRequires access

The extraction of natural red pigment and stability of purple sweet potato pigment

Deng Min-ji

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Abstract

Purple sweet potato is been as as a raw materialsl.The method,technology of the extraction of natural red pigment and in different conditions of stability of purple sweet potato were studied in this paper.Results show that the purple sweet potato are the best condition for 0.8 percent reported the citric acid solution for extracting agent,ratio for 1:50,extraction temperature for 60 ℃,the time for 4 h.The colour and lustre of pigment pH significant under acid condition,the colour and lustre of stable and good thermal stability and resistance to light.This pigment sensitive against the bad blood acid,have certain antioxidant capacity.

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What this paper is about

Purple sweet potato is been as as a raw materialsl.The method,technology of the extraction of natural red pigment and in different conditions of stability of purple sweet potato were studied in this paper.Results show that the purple sweet potato are the best condition for 0.8 percent reported the citric acid solution for extracting agent,ratio for 1:50,extraction temperature for 60 ℃,the time for 4 h.The colour and lustre of pigment pH significant under acid condition,the colour and lustre of stable and good thermal stability and resistance to light.This pigment sensitive against the bad blood acid,have certain antioxidant capacity.

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Available abstract

Purple sweet potato is been as as a raw materialsl.The method,technology of the extraction of natural red pigment and in different conditions of stability of purple sweet potato were studied in this paper.Results show that the purple sweet potato are the best condition for 0.8 percent reported the citric acid solution for extracting agent,ratio for 1:50,extraction temperature for 60 ℃,the time for 4 h.The colour and lustre of pigment pH significant under acid condition,the colour and lustre of stable and good thermal stability and resistance to light.This pigment sensitive against the bad blood acid,have certain antioxidant capacity.

Key concepts: Pigment, Citric acid, Extraction (chemistry), Lustre (file system), Chemistry, Raw material, Food science, Anthocyanin

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