STUDY ON THE EXTRACTION OF PIGMENT FROM FRUIT OF ROSA DAVURICA PALL.WITH MICROWAVE COENZYME METHOD AND ITS STABILITY AND INOXIDIZABILITY
Journal Title: Topics in Chemical & Material Engineering (TCME) - Year 2018, Vol 1, Issue 1
Abstract
To explore the best extracting process, stability and antioxidation activity in vitro of pigment extracted from fruit of Rosa davurica Pall., orthogonal design method was applied to determine optimal results. Antioxidant ability of pigment can be determined by its scavenging activity and reducing power to DPPH., NaNO2. The stability of pigment was tested using UV-Vis spectrophotometry. The best process to extract pigment was as follows, methyl alcohol (50 %) was used as extractant. The complex phosphoesterasum was used as enzymes type formed by cellulase and pectinase. Enzyme dosage was equal to 1.2% of quality of dry fruit of Rosa davurica Pal.l (FRDP). Solid-liquid ratio was selected as 1:30 and microwave power was 600 W. The extraction was conducted in the solution with pH 6.0 for 17 minutes at 65 ℃. The stability testing showed that pigment was not stable in the alkaline solution with Fe3+. Other factors had poor effect on stability of pigment. The antioxidant ability of pigment was confirmed by anti-oxidative experiment
Authors and Affiliations
Di Song, Lei Yong-ping, Zhong Fang-li, Wang Xiao-lin, YinJia- mian
Keywords
Related Articles
- EP ID EP414875
- DOI 10.26480/icnmim.01.2018.408.412
- Views 58
- Downloads 0
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