Isolation and characterization of melanin from Osmanthus fragrans’ seeds

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• 作者：Hengshan Wang ; Yingming Pan ; Xujie Tang and Zhiqing Huang
• 关键词：Osmanthus fragrans’ ; seeds ; Natural melanin ; Extraction ; Purification ; Physical and chemical properties
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2006
• 出版时间：June 2006
• 年：2006
• 卷：39
• 期：5
• 页码：496-502
• 全文大小：360 K

文摘

Melanin derived from Osmanthus fragrans’ seeds was isolated from O. fragrans’ seeds by alkaline extraction, acid hydrolysis, and repeated precipitation with a yield of 0.34 g/100 g (wet weight basis). Physical and chemical properties of the melanin revealed that the melanin derived directly from O. fragrans’ seeds were similar to typical melanin. The melanin was stable under ultraviolet light or room-light, stable in the range of 25–100 °C, relatively stable in alkaline solution, reducer and salt, but was bleached by strong oxidants (KMnO₄, K₂Cr₂O₇ and NaOCl). The metal-ion of Ca²⁺, Cu²⁺, Fe³⁺ and Zn²⁺ had the function of color increase or color preservation to the melanin. Although Mg²⁺, Al³⁺ and Na⁺ reduce pigment color, it was not obvious. Amino acid and organic acid did not affect the melanin, while sugar, starch, and glucose affected it slightly.