Studies On The Pigment And Its Colour Of Deterioration Of Zanthoxylum Schinifolium Sieb.et Zucc

Pepper,which belongs to Zanthoxylum L.of Rrutaceae,is a kind of aromatic plants and also one of the traditional "eight spices" in China.It mainly has two varieties, pepper(Zanthoxylum Bungeanum Maxim) and green pepper(Zanthoxylum schinifolium Sieb.et Zucc).It is abundant in pepper resources in our country and the industrialization of pepper has taken shape in some regions.At the present time,the Green pepper can become serious deterioration during storage process,resulting in the reduced economic value of Green pepper.Therefore,the pigment of green pepper and its mechanism of deterioration is worthy of study.This thesis mainly investigated the extraction,purification and properties of the Green pepper,and then separated the pigment of the green pepper,finally analysed the composition.The results indicated:1.The best extraction solvent of the Green pepper pigment was absolute ethyl alcohol;the best extraction process as follows:100%ethanol as extraction solvent,the ratio of material to solvent as 1/100,the extraction time as 45minutes and the temperature at 35℃,under those conditions of the extraction rate for Green pepper the pigment was 79.5%.2.In the purification process of Green pepper pigment,AB-8 was the best adsorbent. The suitable pH of the loading solutions was 5 and its concentration should be about 15g/L.The best adsorption temperature was 30℃,the best eluant was absolute alcohol and the 10 times of the column bed volume wash was suitable.At this point,pigment's color price for original thickly raised 5.95 times.3.The properties of the Green pepper pigment was stable in neutral and weakly alkaloid conditions;Green pepper pigment should be preserved in the shade;Green pepper pigment had poor ability to endure oxidant and reducer;The ability of the pigment to endure heat was better;Vc,Fe³,Mg²⁺ and Cu²⁺ could enhance the colour of the pigment.4.The separation process of pigment were as follows:the puring pigment countercurrent dry column chromatography→sensory assessment→object substances→component analysis.The results were as follows:The conditions of countercurrent dry column chromatography were determined as follows:stationary phase silica gel G, the developing solvent was petroleum ether:ethyl acetate=80:20,dry column chromatography used in a manner counter-current;There were three ribbons after exhibition of the deterioration pigment,and the color of the three ribbons were black,green and light yellow from top to bottom,marked by A1,A2,A3;There were two ribbons after exhibition of the fresh pigment,and the color of the two ribbons were green and light yellow from top to bottom,marked by B1,B2.A2 and B1 were the same thing,A3and B2 aslo be,by sensory assessment and R_f comparison.By scanning with UV spectrophotometry,the scanning pictures of the three parts were received. According to these pictures,we concluded that the black was pheophytin.The samples were analyzed by MS,determined green as chlorophyll a,light yellow as chlorophyll b, and again to determined A1 as pheophytin.So the deterioration of the colour of the green pepper could be caused by the pbeophytin.