Abstract:

Mature camphor fruit (Ｃinnamomun camphora(L.)Presl) contains red-pigments which make it deep-purple in color, these red pigments could be as potential colorants resources for comprehensive industrial and medical purposes. In this paper, red pigments in camphor fruit were purified with macroporous resin and isolated with thin layer chromatography (TLC), the stability of purified red pigments was also studied. Results showed that: in the 4 studied colophonies, D-406 owned best absorption capacity of camphor fruit pigments; under the condtion of temperature=25 ℃ and CMC-Na concentration=0.8%, Butanol-dense hydrochloric acid -water(65:10:45) were the best one in 8 studied developers for TLC isolation of camphor fruit pigments, with which 6 components (4 red pigments, 2 yellow pigments) could be distinguished; one component（Rf＝0.711）in the purified pigments was quite stable to treatment of food additive and metal ion, although Fe3+、Fe2+ and Cu2+ showed destructive effects on it. Thus, it is expected that the stable purified red pigment component could be as candidate for pigmentation of alcoholic liquors and acid food.