Research Of Separation, Identification Of The Structure And Stability Of Blackcurrant Pigments

The topics chosed maturing black currant fruits in Northeast Agricultural University Horticultural Experiment Station, investigated their pigment extracting,purificatibg process and stability, and preliminary identificated the structure of different components in blackcurrant pigments, and preliminary studied the stability of its single-anthocyanins.Using conventional solvent extraction and ultrasonic extraction to extract black pigments. By single factor experiments and orthogonal test analyswas, ultimately establwashed the best conditions of solvent extracting blackcurrant pigments which were as follows: temperature was 50℃, time was 15 minuits, solid-to-solvent ratio was 1:5, solution was ethanol of1% hydrochloric acid, three times extracting. The best conditions of ultrasonic extracting blackcurrant pigments which were as follows: ultrasonic time was10 minuits,ultrasonic power was 200 W, solid-to-solvent ratio was 1:4. By comparwason, using ultrasonic method to extract blackcurrant pigments was better than solvent extraction.Purificating blackcurrant pigments by AB-8 macroporous resin, when black pigment concentration of 800 mg/L, velocity controled in 10mL/min, AB-8 reached adsorption-saturated in 120 min, its adsorption-saturated capacity was 0. 0146g/m1. The resin was recycled five times, pigment yield was more than 85%.Blackcurrant pigment had good stability in dark and low temperature, could place onlong-term, but it decreased significouldtly in long heat or direct sunlight. A greater impact on the metal ions to blackcurrant pigments. Fe²⁺, Fe3+, Cu²⁺ declined pigment stability, adding them could cause color changes, and Al3+ had strong hyperchromic role. The impact of Oxidation on blackcurrant pigments was small. Ascorbic acid and sucrose were on a role of stable and hyperchromic in blackcurrant pigments,but more sensitive to ascorbic acid which should be used on small concentration.In food additive, sodium dodecyl sulfate had a good role on blackcurrant pigments'color. Poly sodium could degradate accelerately blackcurrant pigments.Two red components were wasolated from black pigment by column chromatography. the two part were Cy-3-rut (component II) and Dp-3-rut (componentâ…¢). Through hydrolyswas experiment, determining glucoside and t the chemical structure of two components.By column chromatography, a yellow component(Component I) was wasolated from blackcurrant pigments, speculating it was flavonoids,whose components were complex. Comparing the stability of component II and III under different conditions by thin-layer chromatography. The results showed that component II was relatively stable on light condition; acid strongly influenced its color and stability, component II suited to acidic conditions which was instability in neutral and alkaline solution, the pigment color changed significantly. Fe²⁺, Fe3+, Cu²⁺, Zn²⁺ made the maximum absorption peak of component II in the visible of the disappear, pigment color changed; componentâ…¢was instability on light condition , it degradated after 36 hours'light and the color disappeared; Aid strongly influenced its color and stability,it suited to acidic conditions which was instability in neutral and alkaline solution, the pigment color changed significantly. Fe²⁺, Fe3+, Cu²⁺, Zn²⁺ made the maximum absorption peak of componentâ…¢in the visible of the disappear, pigment color changed.