Research on Extraction Method for Red Pigment in Rose and Its Food Technological Features

The single-factor and orthogonal tests were conducted on temperature,concentration of citric acid,length of time and ratio of extraction to rose petal,for extracting red pigment in rose.The results showed that using citric acid was the key to extraction method;the pigment can be extracted thoroughly at 80 ℃ for 40min with 0.8% citric acid of 350 times capacity than petal;based on this test,the pigment was steady with the following treatments:adding Zn2+,Mg2+,Ca2+ below 0.4%,adding xylitol,oligoisomaltose below 30%,and adding PGA,acid-assistant CMC,guar gum below 0.1%;EDTA-Na has no affects on the pigment;sodium D-iso ascorbate,sodium benzoate,and potassium sorbate made the color variously lighter than the original when added above 0.01%;the pigment can be destroyed by adding Fe2+,Sn2+or H2O2of the capacity above 0.1ml;strong sunlight could decompose pigment much more seriously than the room scattered beam.