Natural concentrated dye containing antocian pigment complex and pectin substances

Изучено влияние температурыIt was shown that the ranges describing the intensity of extraction of anthocyanin pigment of blackcurrant have two maxima of absorption with wave lengths of 510 and 280 nanometers. The compliance of maxima of absorption of anthocyanin pigment to the wavelength of 510 nanometers and pectinaceous substances associated with polyphenols, the wavelength of 280 nanometers was established. It is shown that is fullest extraction of anthocyanin pigment and pectinaceous substances occurred at the temperature of 65 °C within 30 minutes. The increase in temperature of extraction to 90 °C leads to the decrease in the intensity of extraction of biologically active agents. The use of ultrasound differently influences intensity of extraction of anthocyanin pigment and the pectin emitted from berry raw materials. The use of ultrasound for extraction of anthocyanin pigment increases the intensity of its allocation. At ultrasonic extraction within 30 minutes the maintenance of anthocyanin pigment in solution increases by 50 %...