The Research About The Property And Application Of The Castanea Henryi Shell Pigment Extracted By Ultrasonic And Alcohol Extraction

The hometown of castanea henryi is JianOu city Fujian province,people like castanea henryi’s delicacy.More and more factories that processing castanea henryi are buited,but it is polluted and a waste of resources because all of the castanea henryi shell are thrown away as waste.In order to development our province’s characteristics,also to using the resource better,this topic was builted which was armed at extracting of pigment from castanea henryi shell combined with ultrasonic wave,high temperature and ethanol soak three methods,by using the response surface method optimization.Then we scaned it’s basic structure by UV-visible spectroscopy and infra-red spectrometer and derected its basic properties such as solubility,stability,pH by some physical and chemical experiments.In addition,we tested the influence about the pigment to the fermentation ability of yeast and the oaming ability of egg.Finally,takeed chiffon cake as the research object,studies the he feasibility of castanea henryi shell pigment in baked goods.The main results are as follows:（1）Selected material liquid ratio and ethanol concentration,soaking time,ultrasonic power,ultrasonic time,extraction temperature,extraction time as seven factors to single-factor experiments.Then selected three factors which is material liquid ratio,ethanol concentration and ultrasonic power as independent variables and extraction yield as response value for the optimization experiment.The best process is:material liquid ratio is 1:16,ethanol concentration is 40%,soaking time is 12h,ultrasonic power is 260W,ultrasonic time is 30min,extraction temperature is 70℃,the extracting time is 2.5 h.The largest extraction rate in this experiment is 11.7%which is largely improved than the results of existing experiments.（2）The results of UV-visible spectroscopy and the reaction with metal ions proved that castanea henryi shell pigment may be contained cinnamoyl chromophores flavonoids;The responses in different pH proved that this pigment maybe an experimental proof acylation or single acylation cyanine glycosides pigment;The result of infra-red spectrometer scanning showed that castanea henryi shell pigment contains O-H key(3300～3500 cm^-1 vibration),methyl and methylene C-H key(around 2924 cm^-1 vibration),aromatic ring structure(vibration near 1600 cm^-1).（3）Castanea henryi shell pigment solution is weak acid and the pH value of the saturated solution is about 4.76;It is solubled in polar liquid,but isn’t in nonpolar liquid.In addition,castanea henryi shell pigment can promote egg liquid foam volume,to a certain extent,also can maintain the egg liquid foam volume.Alus,it does not affect the volume of a gas yeast,but will slow down the speed of yeast fermentation.（4）Castanea henryi shell pigment has little effects on the taste of the Chiffon cake and it is uniform and stable in the cake;The color of Chiffon cake show from the gray gradient to the chestnut shell colorcan with the increase of pigment content.When the pigment content reaches 4 g/kg（based on flour quality）,the inside of the cake color close to castanea henryi shell.（5）Obviously,castanea henryi shell pigment can inhibit the rancidity of oil so it is a good natural preservative.As castanea henryi shell pigment improve the water-holding capacity of cake so that baking condition should be strictly controled to ensure that water activity can be suitable for numerical range,or the the growth of microorganisms is alarming.