The Exploitation Of Natural Food Plant Pigment Resources In Xinjiang

This paper, based on a research of the fruit of Berberis heteropoda Schrenk of Xingjiang, attempts to exploit the utility of the pigment of this plant as possible extracted material for pigment products. The research is finished by use of the theories and methods of many subjects, such as botany, plant chemistry, food hygiene and toxicology. The pigment is purified by the method of adsorption-disadsorption by macroporous adsorption resin NKA-9 and is discerned roughly. A kind of stability matter has been selected. And The experiment studies also include the preliminary study of the effects of light, heat, PH value, reductant, oxide, sucrose, preservative and metal ions on the stability of the pigment. The amount of the contents of harm trace elements contained in the pigment, such as Hg, Pb, As, Cu, are determined by the method of atomic absorption spectrum. The edible safety properties are examined by experiments of acute toxicity, bone marrow cell micronucleus, and sperm deformity. The results show that the method of adsorption-disadsorption by macroporous adsorption resin is simple and easy method. The pigment of Berberis heteropoda Schrenk is a type of anchocyanin and it is strong in resistance against light and to some extent, good in enduring heat and low consistence oxide. But it is poor in resistance against reductant and preservative. It can be applied to the condition of PH<6. It is also found that sucrose and most of metal ions do not exert negative effects on the stability of the pigment, except Fe3+, Fe2+and low consistence Pb2+, which have some extent effects. Adding stability matter can improve its stability. The harm trace elements contains are within requirement of the National Standard on food safety, As the lexicological study indicates that the pigment does not have any toxicity and mutagenesis, it can be used as edible pigment.