Study On The Extraction Purification And Application Of Cochineal Red Pigment

This paper mainly deal with the extraction and purification of cochineal red pigment and its application in meat produce and grape guice. The study laid theoretical foundation for large-scale extraction, purification and application of cochineal red pigment.Through experiment, the optimum extraction conditions of distilled water heating extraction were obtained. The optimum of heating extraction were distilled water, extraction time2h at85℃, cochineal insects:solvent=1:60, and extracted double times. As a result, the yield of extracted pigment reached89.4%.Compared with5different types macro porous resin adsorption, S-8was the best one. The optimum purification’s condition:2BV/h as the flow rate on adsorption, absorbency of adsorption liquid at0.750, DF=15(dilution factor) while2BV/h as the flow rate on desorption with the60%ethanol solution. The cochineal red pigment powder dried by vaccum frozen dryness owned=102and it can dissolved positive solution. The carminic acid content in the powder was70.93%and the obtained ratio of cochineal red pigment reached14.68%. The cochineal red pigment was solvent maintained stably under cool and room temperature condition.HPLC and MS ananlysis of cochineal red pigment indicated that the main molecular of pigment is similar to carminic acid, the carminic acid was not destroyed.Compared with cochineal red pigment and monascus pigment, the optimum dosage of cochineal red pigment in ham was abtained:the addition level of cochineal red pigment whose color value was102was32mg/kg. The hardness, flexibility and chewiness of the ham made in this condition was moderate, accord with market requirement.Compared with cochineal red pigment and grape red pigment, the optimum dosage of cochineal red pigment in grape guice was abtained:Per1000mL grape guice added0.5mL cochineal red pigment whose level was25mg/mL, color value was102; added2mL grape red pigment whose level was50mg/mL, color value was10. The index of the grape guice made in this method was accord with the requirement of market grape guice.