Study On Extraction Technology And Application Of Natural Pigment From Brassica Campestris

AbstractThis paper first puts forward extracting natural pigment from a kind of vegetable —— Brassica campestris. It emphayicaly studied the extracting technology and concentrating technology of this natural pigment.The stability and application of the natural pigment are also discussed.This paper consists of four chapters. In the chapter one four factors which can influence the extraction ability were studied by L9(34) orthogonal test. The result shows that the optimal conditions are using 0.5% citric acid aqueous solution for three hours at 40℃ and the ratio of liquid weight to solid weight is 6:1. In the chapter two we studied the optimum concentrating conditions of Brassica campestris pigment by macroporous adsorption resin. As a result macroporous adsorption resin NKA-Ⅱand a solution containing 0.3% citric acid and 60% ethanol as a eluent were selected .The concentrating efficiency was very well. The recovery was up to 92.8% and the abstract liquid could be concentrated 10 times after an adsorption-elution cycle .In the chapter three the solubility ,PH tone and UV & VIS spectrogram of the pigment were analysed.The stability of the pigment to light ,heat, and commonly seen food additive were also studied .The pigment is preliminarily deduced as one kind of anthocynins and can be used as coloring agent in weak-acidic and neutral foods.In the chapter four we researched the stabilization and application of the pigment in food industry. Some materials were selected as stabilization agent .We found that tea polyphenol and Vc could delay the pigment's fading . In the application experiment, this pigment with added stabilizing agent was selected as colorant to several food. These foods are bright and the tastes are good. Furthermore, the shelflife is long.