Studies Of Extraction And Characteristics For Red Pigment From Camphor Tree The Peel Of Fruit

In order to exploit and utilize the fruit of camphor tree( Cinnamomun camphora(L.)Presl), and search for a new colorant of natural food, the extraction method and stability of red pigment from camphor tree's fruit by technical condition were conducted.1. The extraction process has been studied and the result shows that the optimal technical conditon as following: Solid-liquid ratio is 1:25, pH is 1.0, temperature is 60℃, and time is 90min.2. The stability test result shows that the most absorption wavelength of the pigment is 509 nm among visible spectrum. When the pH is 1.0, its A_{509 nm}is strengthened, its colour is brighter. The result also shows that it isn't stable to temperature. And when pH is 5, its A_{509 nm}is weaker, and it is stable to temperature. When pH is over 9.0, the pigement color is changed. Its stability to metal ion is high, such as Fe³⁺ can change its color, Cu²⁺ can add its color., while accelerate the degradation of pigment, Ca²⁺ can degrade it and Mg²⁺, Na⁺ has no adverse impact on the pigment. Food additive such as Vc and citric acid can add its color, sodium benzoate can decrease its color, sucrose and starch have little effect on it, while reductant-oxidant can destroy it.3. Based on all investigations on the development in 0.1% HCl-MeOH solution, detennination of ultraviolet-visible absorption spectrum,reaction with AlCl3,calculating A440/Amax ratio,PC,TLC and so on.The results showed that all the main structure of the three components of the pigments in camphor tree fruit are peonidin and all of them have been replaced in the third place.4,The antioxidant result shows that when the concentrate is between 0.025-1.6 mg/mL, the ability of scavenging·OH become stronger as the density increased. Among them the tea polypheno is the strongest eliminating free radical substance, while the red pigment of the camphor tree fruit is the worst one. When the density is between 1μg/mL-100μg/mL,the ability of scavenging·DPPH become stronger as the density increased, but the ability of pigment for eliminating free radical is inferiorer than that of Vc and the tea polyphenol.In addition, The ratio of elimination has no change when heated for 120 minutes. The photostability experiment has showed that the pigment is the strongest photostability which eliminating·OH, while Vc is the most unstable to the light; When eliminating the DPPH, both of the pigment and the tea polyphenol are stable.5,The antibacterial experiment result shows that the red pigment has stronger antibacterial activity to Escheichia coli, Staphy lococcus aureusand Shigella dysenteriae and its MIC are 4.0, 1.0, 3.0 mg/mL respectively. The red pigment still has stronger antibacterial activity when treated acid, alkali and heating. The antibacterial activities of the red pigment are less affected by 0.1 mol/L Zn²⁺,0.1 mg/mL starch and 0.1 mg/mL glucose, and can be strengthened by 0.1 mg/mL Cu²⁺,0.1 mg/mL Fe³⁺,0·1 mg/mL Ca²⁺ and 0.1 mg/mL Na⁺.The food antiseptic experiment shows that the red pigment has much better antiseptic effect.