2012Guangdong nongye kexueOpen access

Study on the ultrasound-assisted extraction of purple cabbage pigment and its stability

Lan Su-juan

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Abstract

With ultrasound-assisted extraction technology,by single-factor and L9(34) orthogonal test,extraction conditions of pigment from purple cabbage were optimized,and the effects on the stability of pigment from purple cabbage were investigated.The results showed that the optimum technological conditions of the extraction of pigment from purple cabbage were distilled water for extraction agents,60 ℃ for extraction temperature,50 min for extraction time,pH value for 3,1:35 for the ratio of the solid and liquid.Metal ions including Fe3+ and Sn2+,sodium benzoate,light could have effects on the stability of pigment.

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What this paper is about

With ultrasound-assisted extraction technology,by single-factor and L9(34) orthogonal test,extraction conditions of pigment from purple cabbage were optimized,and the effects on the stability of pigment from purple cabbage were investigated.The results showed that the optimum technological conditions of the extraction of pigment from purple cabbage were distilled water for extraction agents,60 ℃ for extraction temperature,50 min for extraction time,pH value for 3,1:35 for the ratio of the solid and liquid.Metal ions including Fe3+ and Sn2+,sodium benzoate,light could have effects on the stability of pigment.

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Available abstract

With ultrasound-assisted extraction technology,by single-factor and L9(34) orthogonal test,extraction conditions of pigment from purple cabbage were optimized,and the effects on the stability of pigment from purple cabbage were investigated.The results showed that the optimum technological conditions of the extraction of pigment from purple cabbage were distilled water for extraction agents,60 ℃ for extraction temperature,50 min for extraction time,pH value for 3,1:35 for the ratio of the solid and liquid.Metal ions including Fe3+ and Sn2+,sodium benzoate,light could have effects on the stability of pigment.

Key concepts: Extraction (chemistry), Pigment, Sodium benzoate, Distilled water, Chromatography, Chemistry, SN2 reaction, Food science

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