Study On Extraction And Property Of Lutein From Colendula Offinalis L

Food colorants are classified as natural colorants and chemosynthesis colorants. Accordingto its harmless, the natural food colorants are now more attractive to people. This paperstudied on the extraction and property of lutein from colendula officinalis L. .The extraction of lutein was obtained by two different methods, organic solvent extractionand microwave extraction respectively. The results showed that the optimum condition oforganic solvent extraction was as follows, solvent: acetone-peroleum ether(1:1,V/V),temperature: 45℃,extraction time: 2.5h, the weight of mixture: 20 folds of the colendulaofficinalis L.. The conditions of microwave extraction were: extraction power: 240W, solvent:acetone-peroleum ether(1:1,V/V), extraction time: 45s, the weight of mixture: 25 folds ofthe colendula officinalis L.. The number of extraction stage was 2. The operation of organicsolvent extraction was sample, but it exhausted more time. The microwave extraction methodneeded less time, it was an economic method. The yield of lutein was used by HPLC andspectrophotometer. The later was higher and it was 134.32mg/10g. colendula officinalis L.Lutein was part of carotenoids. It showed that the maximum absorption beam ofpeanut-skin red was 448nm and 475nm and the product was stable when pH changed. It wasstable to heat and acid. The pigment was not affected by Fe³⁺, while it was significantlyinfluenced byNa⁺,Mg²⁺,Mn²⁺,Ca²⁺and Fe²⁺;.Na₂SO₃ ,H₂O₂ , Vc had no effect on the pigment.Its solubility could be reduced by light .The scavenging activity of lutein on superoxide anion, hydroxyl free radicals, and itsinhibitive ability of lipid peroxidation were studied in this project. The results indicated thatlutein had high antioxidant activity, and seemed to be a promising source of naturalantioxidant.