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Study on Properties of Rose Pigment

Jinyu Li

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Abstract

The dry rose was extracted with 5% citric acid. Rose pigment is soluble in actic(pH1～3)and water polar solvents easily, but not in non-polar organic solvent. It appears purplish red and transparent in the solution, and is stable to heat and sunlight. Most food additives and most metal ions do no show effects on the pigment except that Fe2+ and Fe3+ can bring about severe undesirab leeffects. Besides, the absorption peaks matching with the pigment tone and colour reaction, which under went changes under diferent pHs were studied. The results indicated that the rose pigment belongs to the ahthocyanins.

About this research paper

What this paper is about

The dry rose was extracted with 5% citric acid. Rose pigment is soluble in actic(pH1～3)and water polar solvents easily, but not in non-polar organic solvent. It appears purplish red and transparent in the solution, and is stable to heat and sunlight. Most food additives and most metal ions do no show effects on the pigment except that Fe2+ and Fe3+ can bring about severe undesirab leeffects. Besides, the absorption peaks matching with the pigment tone and colour reaction, which under went changes under diferent pHs were studied. The results indicated that the rose pigment belongs to the ahthocyanins.

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Available abstract

The dry rose was extracted with 5% citric acid. Rose pigment is soluble in actic(pH1～3)and water polar solvents easily, but not in non-polar organic solvent. It appears purplish red and transparent in the solution, and is stable to heat and sunlight. Most food additives and most metal ions do no show effects on the pigment except that Fe2+ and Fe3+ can bring about severe undesirab leeffects. Besides, the absorption peaks matching with the pigment tone and colour reaction, which under went changes under diferent pHs were studied. The results indicated that the rose pigment belongs to the ahthocyanins.

Key concepts: Pigment, Rose (mathematics), Citric acid, Solvent, Chemistry, Absorption (acoustics), Polar, Food science

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