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Chemical stability of yellow pigment extracted from the flower bud of Sophora japonica L. (Huaimi)
Author(s) -
Chen Wanping,
Li Ping,
Wang Xiaohong
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02322.x
Subject(s) - pigment , rutin , botany , thermal stability , biological pigment , metal ions in aqueous solution , chemistry , japonica , horticulture , biology , metal , antioxidant , organic chemistry
Summary 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.