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›› 2006, Vol. 40 ›› Issue (6): 29-33.

• 研究报道 • Previous Articles     Next Articles

Study on Extraction and Characterization of Red Pigment from Cinnamomum camphora (Linn.) Presl Fruits

JIANG Yi-hua1, JIANG Xin-long2   

  1. 1. Department of Medical, Lishui College, Lishui 323000, China;2. College of Chemistry and Life Science, Lishui University, Lishui 323000, China
  • Received:2006-08-07 Revised:1900-01-01 Online:2006-11-30 Published:2006-11-30

Abstract: Extraction conditions and physic-chemical properties of red pigment in fruits of Cinnamomum camphora (Linn.) P. were investigated. Results showed that 20% ethanol solution of pH 1 was the optimal extractant for the red pigment from Cinnamomum camphora (Linn.) P.The Cinnamomum camphora (Linn.) P. red pigment is classified to anthocyanins, and it can be dissolved in water and acidic ethanol,for which pH had the significant effect on the color and lustre of pigment. The pigment is stable and has good heat resistance to acid environment. Under sunlight, degradation of the pigment could be accelerated. Metallic ions such as Na+,Ca2+,Zn2+,Cu2+,Al3+ had no effect on the color and lustre of pigment, but Fe3+,Pb2+ had bad effect. The pigment had worse anti-oxidation ability and better anti-reduction ability. The addition of glucose, sucrose,and salts had no effect on the pigment.

Key words: Cinnamomum camphora (Linn.) P., pigment, extraction, physic-chemical property

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