Study on In itia l Identif ica tion and Stability of Natural Pigmentof C itrus changshan-huyou
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1.
Institute ofAgriculture and Food, Zhejiang Forestry University, Lin’an 311300, Zhejiang, China
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2.
The Key Laboratory of Forest Cultivation of Zhejiang Forestry University, Lin’an 311300, Zhejiang, China
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Received Date:
2008-01-08
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Abstract
Initial identification and the effects of pH, temperature, light, metal ions reducing and oxidant onstability of natural p igment, which was extracted by supercritical CO2 extraction from Citrus changshan-huyou wasstudied. The results showed that the p igment was flavonoids, By NaNO2-Al (NO3 ) 3 colorimetric method forquantitative analysis, the flavonoidswas 2. 01 g·L-1 ; the p igment in alkaline and neutral solution wasmore stablewhile in acidic solution the stability was unstable; the light, heat and oxidant could damage the stability; it wasstable under reducing; low concentration of Na+ would increase the maximum absorbance, high concentrations ofNa+ would reduce the maximum absorbance. With the increase of concentration of Zn2+ , the color of p igmentobviously smeared out. The sharp decline in absorbance; Ca2+ , Cu2+ had basically the same impact on the trend.When the concentration was less than 0. 05 mol·L-1 , the residual p igment showed a slow rate of decline, when itwasmore than 0. 05 mol·L-1 , the rate of residual p igment increased in a low amp litude, Mg2+ would diminish therate of residual p igment.
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