Science and Technology of Food Industry

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ZHI Zhong-qiang. Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit[J]. Science and Technology of Food Industry, 2013, (19): 269-273. DOI: 10.13386/j.issn1002-0306.2013.19.051
Citation: ZHI Zhong-qiang. Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit[J]. Science and Technology of Food Industry, 2013, (19): 269-273. DOI: 10.13386/j.issn1002-0306.2013.19.051
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Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit

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    • Abstract
  • The optimum conditions for extracting the natural pigment from Syzygium cumini fruit: the extractant of the volume percent of 0.3% hydrochloric acid and 90% ethanol, the ratio of raw material and extractant being 1∶ 4 (g /mL) , the reaction temperature being 60℃, and the reaction time being 4h.The results showed that the pigment had certain heat stability, but poor light oxidation and reduction resisting properties.The coloration was increased by citric acid and fructose, and changed by Cu2 +, Fe3 +, Zn2 +, K+and Al3 +, but the metal ions Ca2 +, Na+ and Mg2 +almost had no effects on the coloration of the pigment.
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