Study On Extraction Technology And Purification And Stabilizing Of Basella Rubra L.Red Pigment And Application In Meat Products

Mu er vegetables called also Basella Rubra for the one-year-old.It is not only of high nutritional value, but also clearing heat and cooling blood.The red pigment from Basella Rubra mature fruit is brightly-colored,odorless,no smell,color and strong,broad source of raw materials,low cost, safe,non-toxic and has higher nutritional value and is good to human health.It is a new development and utilization of natural pigment. Currently, the cultivation technology and nutritional and health function about Basella Rubra were more studied, but the red pigment from Basella Rubra mature fruit was uncommon reported. this paper is based on the raw materials provided by the fruit and vegetable farmers in Xinyang Agricultural College,we study its extraction,filtration,concentration,drying,and processing technology; we discuss its isolation,purification and major components of Basella Rubra mature fruit red pigment; we study the fators such as the temperature, pH, light, additives and metal ions,affect the stability of the pigment and choose the best stabilizer of Basella Rubra mature fruit red pigment;we have studied its physical and chemical properties of red pigment and the application in meat products and provided a scientific basis in the industrialization and the comprehensive applications of Basella Rubra mature fruit red pigment. The major studies are described as follows:1. Basella Rubra L. mature fruit red pigment is simple and feasible. After net processing and filtration,residue is extracted 30 minutes with deioniied water to 3:1 (water : residue) man the extraction.Immerse to lifle totally twice;Liquid of withdrawing after filtraction is concentrated below 50℃, Concentrated liquid is made into powder from prduct, used vacuum freeze-drying, immedciately keeped after sealing. The maxium rate of production is 3.72%.2. By the paper chromatographic,the column chromatographic,chemistry and the cation exchange resin,further it has separated and purified.To utilize the ultraviolet spectrophotometric to examine purification pigment,the band tallies accorded with the characteristic band,and the impurity obviously reduced. 3.Tts pigment dissowed in organic solvent including acetic etrer and absolute emyl alcohol;most metal ion and saccharose didn1t affect pigmentary stability,diatomic triwatent ferri ion,copper ion and facter IV has low effects.The pigmentary heat resistance, resistance to oxidation and deoxidization resistance is ordinary.Its light stability is better,Its feasible temperature is below 80℃;preservative could effectively prevent propagating mold.The constitutes of the best stabilizer is 0.04%Vitamin C and 0.02% sodium benzoate.The experimentes showed that the pigment remainder ratio adding mixed stability is higher 10% comparison the effect is distinct.4.From the above,It is concluded that Basella Rubra L. red pigment is near to Monascus red pigment,for its light and heat stability.Pigment is applied to low temperature meat product and Ice cream,the resultsshowed that the pigment mighit be applizedto pasteurization and lower temperature food,Its coloring power isexcellent,its sunlight resistance isbetter.Bcause its source is extensive,output is high,the cost is low,the pigment is worth explorating and applyying.