Purification and Identification of Hibiscus sabdariffa L.Red Pigment and Its Preservation Effect on Minced Meat
In this paper,AB-8 macroporous resin was used to purify the red pigment of Hibiscus sabdariffa L.,and the purification process was optimized through a single-factor experiment using adsorption rate and desorption rate as evaluation indexes.The effect of purification was evaluated by high-performance liquid chromatography(HPLC),and the main components of the purified product were identified by ultra-performance liquidchromatography-quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS).The structure was characterized by Fourier transform infrared spectroscopy(FT-IR)and X-ray diffraction.The preservation effects of the purified product on minced meat during refrigerated storage were explored.The results showed the optimal adsorption conditions were 175.450 mg/L of sample concentration,35 r/min of sample flow rate,and 15 mL of sample volume,yielding an adsorption rate of 98.29％.The optimal desorption conditions were 30 r/min of speed of eluent(ethanol),65 mL of ethanol,and 70％of ethanol,yielding a desorption rate of 90.81％.The color value of the red pigment of freeze-dried Hibiscus sabdariffa L.was 38.6.After purification,the content of cyanidin-3-O-glucoside was higher.Four anthocyanins were identified in the purified product,namely cyanidin-3-O-glucoside,delphinidin 3-O-glucoside,cyanidin 3-sambubioside,and delphinidin 3-sambubioside.The purified red pigment of Hibiscus sabdariffa L.has the typical structure of anthocyanins presenting an amorphous structure.It can inhibit the increase of total volatile base nitrogen(TVB-N),carbonyl value(CV)and total colony number in the process of cold storage of minced pork,and can be used for the preservation of minced pork.
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