Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (4): 804-810.DOI: 10.3969/j.issn.1000-2561.2020.04.023

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Optimization of Extraction Technology and Stability of Cactus Fruit Pigment

WEN Chunyan1,2,WANG Caixia1,2,ZHANG Junhao1,2,WANG Chenyu1,2,GUO Dalong1,2,LIAN Haiting1,2,CAO Jun1,2,*()   

  1. 1. Hainan Key Laboratory of Food Nutrition and Functional Food, Haikou, Hainan 570228, China
    2. College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China
  • Received:2019-06-26 Revised:2019-09-18 Online:2020-04-25 Published:2020-05-09
  • Contact: CAO Jun

Abstract:

A solvent extraction technique was developed to extract the pigment from the wild cactus fruit in Hainan and optimized using the L9 (3 4) orthogonal test. The stability of the pigment to pH, temperature, light, metal ions and so on was also investigated. The optimal extraction conditions using distilled water were 10 min at pH 7.5 and 30 ℃ with a solid/liquid ratio 1∶20 (g/mL). Under the conditions, the yield of pigment was up to 7.75%. The pigment had good stability under pH 4~10, temperature less than 30 ℃, darkness conditions. The metal ions such as Na+, K+, Ca2+, Mg2+ had no obvious effect on the stability of the pigment. However, metal ions Cu2+, Fe2+, Fe3+, Al3+ could worsen its stability, especially Cu2+ and Fe3+. Oxidizing agent, reducing agent Na2SO3 and Vc reduced the stability of the pigment.

Key words: cactus fruit pigment, solvent extraction, process optimization, orthogonal design, stability

CLC Number: