Study On Detection And Stability Of Safflor Yellow In Foodstuff

Safflor yellow, extracted from dried flower of Carthamus tinctorius L., contains many kinds of ketone compounds soluble in water. It is one of the important compositions with physiological activity in the safflower. Safflor yellow is allowed and encouraged to be used as one of the medical natural pigments by World Health Organization and some developed countries. Nowadays safflor yellow has already been used in various kinds of food and functional products extensively. But at present, compared with foreign countries, the detection method of the safflor yellow has a long way to go, the country specially sets up and carries on the research. In this paper, the conditions for the extraction and methods of preliminary separation of safflor yellow from the flower of Carthamus tinctorius L.? and the methods for the determination of safflor yellow in the foods by HPLC were systematically studied as well as the stability of safflor yellow.1.Using the content of hydroxy safflor yellow A as quality control criteria, extraction and isolation methods of safflor yellow in Carthamus tinctorius L. were studied in this paper. Safflor yellow was extracted by ultrasonic wave .Through uniform design tests, optimal extraction conditions of safflor yellow were confirmed. Safflor yellow was preliminarily isolated by different methods.2.High Performance liquid chromatograph methods for the determination of safflor yellow in foods was established. The Kromasil-C₁₈ (4.6×200mm, 5 μ m) column and methanol : 0.03mol·L^-1 acetic acid =22 : 78 as mobile phase were used, the flow rate was 1.0 mL/min, the UV detection wavelength was set at 403 nm.The calibration curve of HSYA was linear in the range from 0.67 μ g·mL^-1 to 49.88 μ g·mL^-1,with r=0.9999.The limit of detection was 8 μ gL^-1. The recovery was 98.5%. The relative standard deviation(RSD)was 1.1%. Experiment of sensitivity analysis, precision and accuracy of the method was investigated, the results indicate that this method is simple, precise, sensitive, fast, which can be used in the measurement of safflor yellow in food and Carthamus tinctorius L..3.The stability were systematically investigated by the ultraviolet spectrophotometric method. The results indicate that safflor yellow is relatively steady in acidity; non-light and low temperature have little influence ;the light and heat degrades pigment to a certain extent as time passed; The common metallic ion may strengthen its stability; daily antiseptic have little effect on pigment and stability; High concentrated Fe²⁺ ion and oxidant have certain effects on it; Candy and sour have positive effect on safflor yellow.This foundation of detection method offers the basis to formulation work of the safflor yellow...