Study On The Extraction And Purification Process And The Property Of Pigment Of Blackberry

With the trend of returning to natural and paying attention to food safety, more and more people prefer to natural edible pigment. Blackberry ( Rubus ) is such a perfect resources. It is nontoxic and health-protective.First, the experiment was carried out for researching extraction process of blackberry pigment. Orthogonal experiment was designed to analysis the result which indicated that the effect of PH value is significant, while the effects of other two factors are not significant. So, in extraction process, the PH value should be monitored strictly between PH2 to PH3. While to other factors, attention could be paid to as well as reducing operation costs.For purification method, the contrast tests were performed, and the results showed that the material of ion exchange is the best.Secondly, the research has been made on stability of blackberry pigment. Conclusion was drawn that light N heat -, Nad etc have no significant effects on the stability of the pigment. While HaCh % NaSOs - Vc and some ions etc have badly destroying power to the pigment.The color value of pigment is 213 which indicate that the content of pigment in product is very high. Moreover ,the color value of freezing fruit and the remains of juice making are also high, they should be utilized as well to maintain the natural resources.Finally, the property of anthocyanin component was studied. IR and UV results identified that the pigment is belong to anthocyanin. High-performed liquid chromatography-mass spectrometry was used to isolate anthocyanin and to determinate the molecular weight of the pigment. The results showed that it may be one of below: Peonidin -. Delphinidim Pulchellidin or Malridin.