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Chemical stability of yellow pigment extracted from the flower bud of Sophora japonica L. (Huaimi)

文献类型： 外文期刊

作者： Chen, Wanping 1 ; Li, Ping 1 ; Wang, Xiaohong 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Minist Agr, Key Lab Food Safety Evaluat, Wuhan 430070, Peoples R China

关键词： Chemical stability;Huaimi;kinetics;mathematical model;Sophora japonica L;yellow pigment

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2010 年 45 卷 8 期

页码：

收录情况： SCI

摘要： P>The dry flower bud of Sophora japonica L., generally called Huaimi in China, has been used as traditional Chinese medicinal materials and folk edible yellow pigment material for a long time. In this paper, the yellow pigment was extracted from Huaimi, and its chemical stability related with pH value, temperature and metallic ions was studied systemically. When pH values changed from 2.0 to 9.0, the yellow pigment revealed structural transformation and colour variations. According to its mathematic model of thermal stability, the yellow pigment had good thermal stability, with a half-life of 918.9 h at room temperature. Effect of metallic ions on the yellow pigment displayed a co-pigmentation influence. HPLC analysis indicated that the content of rutin in it was about 42.56%. These results may be helpful for the further application investigations into its commercial prospects in food pigment industry.

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