STUDY ON THE EXTRACTION OF PIGMENT FROM FRUIT OF ROSA DAVURICA PALL.WITH MICROWAVE COENZYME METHOD AND ITS STABILITY AND INOXIDIZABILITY
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).Solidliquid 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.
Fruit of Rosa davurica Pall microwave coenzyme pigment antioxidant
Di Song Lei Yong-ping Zhong Fang-li Wang Xiao-lin YinJia-mian
School of Chemistry and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Chengde Street,Jilin,China
国际会议
吉林
英文
409-413
2018-06-23（万方平台首次上网日期，不代表论文的发表时间）