Preparation, antioxidant activity and composition analysis of red pigment from Russula vinosa in Yunnan province

  • TIAN Wenhui ,
  • LI Ruofan ,
  • JIANG Kun ,
  • SUN Liping ,
  • SUN Yun
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  • (Institute of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2019-12-06

  Online published: 2020-03-10

Abstract

The extraction conditions of red pigments from Russula vinosa in Yunnan province were optimized by orthogonal test. The stability and antioxidant activities of the pigment extracts were evaluated, and the main components were analyzed and identified by UPLC-Q-Orbitrap-MS system. The results showed that the optimum extraction conditions were ethanol concentration of 40%, solid to liquid ratio of 1∶90(g∶mL), and the 5 cycles of “ultrasonic treatment for 5 min,stand for 5 min,vortex oscillation for 30 s”. The pigment extracts exhibited good stability under certain heating conditions, and different pH ranges, with ultraviolet light irradiation, metal ions and food additives. The pigment extracts showed scavenging abilities on DPPH·, ABTS+· and ·OH, reducing effect on Fe3+, and inhibiting activity on lipid peroxidation. According to the MS analysis, 31 components were identified from the pigment extracts, including 9 organic acids, 1 polyol, 1 polysaccharide, 1 vitamin and 9 anthocyanins. The red pigment of R. vinosa was identified as water-soluble anthocyanins.

Cite this article

TIAN Wenhui , LI Ruofan , JIANG Kun , SUN Liping , SUN Yun . Preparation, antioxidant activity and composition analysis of red pigment from Russula vinosa in Yunnan province[J]. Food and Fermentation Industries, 2020 , 46(10) : 100 -108 . DOI: 10.13995/j.cnki.11-1802/ts.022994

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