Extraction and characterigation of water-soluble red pigment from Myrica rubra Siet et Zucc.

A water-soluble red pigment was extracted from the fruit of Myrica rubra Sieb et Zuce. by ion-exchange chromatography. Maximum absorption was observed at wavelength 515 nm. When concentration 34%, the pigment in water solution was reached saturation but was not dissoled in alcohol. The red colour was changesed along with temperature, UV ligh and pH values. It was related to effects of Mg~(2+) and Fe~(3+) metallic ions, but was not related to effects of another matellic ions, for example Cu~(2+), Zn~(2+), and Al~(3+) etc. Some common food additive was not influenced to stability, with the exception of saccharose. The pigment were resisted to oxidation weakly and to reduction strongly. Acute toxicity test was shown that notoxicity. This nutural colorant is potentially usefull in the food industry.