The Optimization Of The Pretreatment Method Of Gardenia Yellow Pigment Was Tested By The National Standard

Gardenia yellow pigment is a natural edible pigment extracted and processed from the dried and ripe fruits of rubiaceous gardenia according to the principle of modern bioengineering technology.The main active ingredients are crocin and crocetin.As a natural food pigment,gardenia yellow has remarkable stability,strong coloring power,good safety,nutrition and certain health care effect.In the domestic food industry,gardenia yellow pigment is widely used in pastries,candy,flour,beverages,jelly,biscuits,ice cream and instant noodles and other foods.The application of gardenia yellow in convenience food is more and more extensive,so the detection of gardenia yellow in convenience food is of great significance.In the current and effective national food safety standards for the determination of Gardenia yellow,convenient food and other solid detection methods have certain limitations.Firstly,the standard saffron can not be completely dissolved in methanol,and the extraction effect is limited after only one extraction with methanol as extractant.In this paper,the laboratory convenient food was used as raw material to explore the optimal process conditions for the extraction of gardenia yellow pigment,and to provide raw materials for the detection and analysis of gardenia yellow pigment.The research results show that:1.The best ratio of gardenia yellow pigment extraction is methanol: acetonitrile: water =2:1:2.2.The results showed that the optimum extraction conditions of gardenia yellow pigment in convenience food were as follows: methanol: acetonitrile: water = 2:1:2,p H7,extraction temperature 40℃,1:20 solid-liquid ratio,extracte twice for 40 minutes.3.After extraction by the above process,the average recovery rate of crocin in convenient food was97.1%,the crocetin was 98.0%.