Extraction, Purification And Stability In Applications Of Mulberry Red Pigment

In this study,the mulberry red pigment was extracted from mulberry bought in market with water extraction and ethanol extraction.Take the content of pigment in extract solution as an indicator,study the extraction effect of the factors such as extraction temperature,extraction time,liquid ratio,ethanol concentration and pH.The orthogonal analysis has been used to select the extraction method.By comparison, water extraction was more economical to extracted mulberry red pigment.The optimum extraction condition were as follows:extraction temperature was 80℃ extraction time was 50 min,liquid ratio was 10:1.Under these conditions,the content of mulberry red pigment was 19.09mg.To purified the extraction of mulberry red pigment,the D101 macroporous resin has been chosen.The static adsorption experiments shows that static adsorption equilibrium time was 3h,the best concentration was 0.08mg/mL.The static desorption experiments found that the satic desorption equilibrium time was 2h,pH of desorption solution was 1 and the ethanol concentration was 70%.Dynamic adsorption and desorption penetration points were 420mL and 140mL.Measured the color value of the pigment that before and after purification,they were 38.6 and 91.4.The result shows that D101 macroporous resin have a good purifition to the pigment.The IR and HPLC technology determined the mulberry red pigment contains C-O-C,C-O-H,saturated C-H bond,C=O,conjugated C=C bondand aromatic ring or heterocyclic ring.The type of mulberry red pigment may be cyaniding 3-glucoside chloride,cyaniding 3-rutinoside and pelargonidin 3-glucoside chloride.It needs to use HPLC-MS,NMR to verified further.The contents of the components in pigment were measured,the result shows that after purification,the total anthocyanin content was 276.89mg/g,the total polyphenol content was 52.15mg/g,and the total flavonoid content was 136.60mg/g.Added the mulberry red pigment to jelly,the study found the light,citric acid,ascorbic acid,Ca2+,Zn2+ had damaging effects on the pigment.The concentration of ascorbic acid had a certain influence on pigment preservation rate.Xylitol and Na+ had no significant effect,Mg2+ had a protective effect on pigment stability. In carbonated drinks,metal ions had an reaction with ingredient in drinks,they could destruct the pigment. and vitamin drinks itself had large damage to the pigment,so the influence of metal ions on mulberry red pigment was not obvious.