Studies On Extraction, Separation And Chemical Component Of Red Pigment From Adinandra Millettii (Hook. Et Arn.)Benth Fruit

The paper studied the extraction and purification technics, the stability of the red pigment from Adinandra millettii (Hook.et Arn.) Benth fruit, as well as the chemical structure. The main results are as follows:The red pigment from A.millettii fruit was water-soluble and alcohol-soluble. The content of the pigment was 437.03 mg/100g extracted by the optimal extracted-solvent. Through experiments, the optimum extraction conditions of ethanol extraction and microwave extraction were obtained. The optimum conditions of ethanol extraction were 80% acidic ethanol, extraction time 4 h at 60℃, the proportion of stuff and liquid=1:20(g/mL). The ratio of the extracted pigment achieved 94.23%. The optimum conditions of microwave extraction were 70% acidic ethanol, extraction power 600 W, extraction time 60 s, the proportion of stuff and Hquid=1:25(g/mL). The result showed that, the ratio of the extracted pigment achieved 95.16%. The two ways of extraction were suitable, but the microwave extraction could save much time than the ethanol extraction.The optimum purification conditions of the red pigment by X-5 macroporous resin adsorption were studied. The temperature had significant effects on absorption and elution. The adsorbed red pigment was good to eluted with 95% ethanol. The optimum conditions of dynamic adsorption were 1mL/min as the flow rate, 30℃, absorbency of adsorption liquid at 0.300. The purificated pigment's color number enhanced nearly 11 times, up to 60.15.In acidic solution, the ebb light and the low temperature, the stability of the red pigment from A.millettii fruit was good. The pigment was sensitive to oxidant, but had resistance to the reducer. Fe³⁺, Cu²⁺, Zn²⁺, VitC evidently degraded the pigment, but Na⁺, Mn²⁺, Mg²⁺, Al³⁺, glucose, sucrose and lemon acid had no harmful effects on it. Pigment-assistant could improve the stability of pigment, especially when malic acid, succinic acid, para-hydroxybenzoin acid and sodium lauryl sulfate were mixed, the effect could be better. By orthogonal experimental design, the optimal condition was that the concentration of malic acid, succinic acid, para-hydroxybenzoin acid and sodium lauryl sulfate were 0.08%, 0.06%, 0.12%, 0.06% respectively.The anthocyanins were separated and purified by paper chromatography (PC). Two...