Study On Extraction And Application Of Pigment From Suaeda Salsa

Extraction, purification and stability of natural red pigment from Suaeda salsa wereinvestigated in this paper. The red pigment was then identified and used in the food process.This research provides scientific basis for the exploration and application of Suaedasalsa.The main conclusions are as follows:The pigment was extracted twice by water at40℃for80minutes with single factor andorthogonal tests.The color value of the pigment powder was0.7under these conditions andthe pigment powder was purple.The static adsorption and desorption abilities of six kinds of macroporous resins werecompared, and AB-8resin was proved to be appropriate for purification. The optimized testconditions for the static tests were as follows: under room temperature, crude extractconcentration was0.9(absorbency) more or less, the adsorption time was2h,60%(v/v)ethanol was used as eluent and the desorption time1h. The optimal test conditions for thedynamic tests were as follows: the flow rate of adsorption was1mL/min, the sample volumewas80mL and the elution flow rate was3mL/min. After purified by the above conditions,the yield was2.37%. The powdery pigment was dark red and the color value was increased to7.8.The red pigment from Suaeda salsa was water-soluble and had a maximum absorptionpeak at538nm. It was stable in the acidic conditions, especially at pH4~6, while the pigmentturned to yellow under alkaline conditions. The infrared spectroscopic analyses revealed itbelonged to some kind of aromatic heterocyclic compounds due to the presence of N-H andC=C, from which it could be concluded the red pigment was betacyanin. It was sensitive tohigh temperature, sunlight, reductant and oxidant of high concentration, while displayedcertain inoxidaizability to H2O2of low concentration (less than0.3%). Sucrose, glucose,sodium benzoate, Na+, K+, Mg2+, Sn2+, Mn2+and Ca2+had no influence on its stability andZn2+affected it slightly, but it was obviously unstable when contacting with Al3+, Cu2+, Fe3+and Pb2+. Besides,citric acid of low concentration (less than1%) and potassium sorbate had aslight impact on the stability of the pigment. Both Vc and citric acid with high concentration had negative influence on the transparency of the pigment solution, whose absorbance wasdecreased, while Vc of low concentration (less than0.1%) could protect it from degradation.The color protection effect was significant to crude pigment extract supplemented with0.05%Vc, and the crude solution was stable for1hours at70℃. When the temperature wasincreased to80℃, the heating time of the pigment solution should be controlled within20min.The suitable formula of beverage was juice and water at a ratio1:0.5,12%sugar, citric0.06%acid,2.5%honey, which was sterilized in boiling water for10min. The color ofSuaeda salsa beverage was purple and bright. It tasted sweet and sour with a unique flavor ofSuaeda salsa juice. The content of total acid and soluble solid were0.80g/kg and12.5%,respectively. The pH value was3.69. The optimal formula of fruit cake was45%plum pulp,30%crude juice extracted from Suaeda salsa,20%sugar,0.1%citric acid, and2%agar. Theconditions for baking were temperature at50~55℃, time for16h, flipping for6times.Theproduct was naturally red, tasty and refreshing. The hardness was moderate. The content ofmoisture and sugar were15.4%and61.0g/100g, which conformed to national standards.