| Name | Mulberry red |
| Synonyms | melberry red Mulberry red |
| Molecular Formula | C21H21O11 |
| Physical and Chemical Properties | Chemical properties purple thick liquid. Easily soluble in water or dilute alcohol, insoluble in non-polar organic solvents. Under acidic conditions, it is stable purple-red; purple when neutral; purple when alkaline. When the pH value is less than 4.0, the maximum absorption wavelength of the solution is 512 ~ 514nm. The presence of Fe2 +, Cu2 +, Zn2 + and Fe3 + has an adverse effect on the color, while the presence of K, Na +, Ca2 +, Mg2 + and Al3 + has a color protection effect. |
| Use | Food colorants, China's provisions can be used for jelly and hawthorn cake, the maximum use of 5.0g/kg; In the candy maximum use of 2.0g/kg; In fruit wine, fruit juice (unknown) the maximum consumption of beverages is 1.5g/kg. |
1. soak the black mulberry dried at 40 ℃ with 50% ethanol aqueous solution at room temperature for 2 days (or pulverize to 0.175mm), and repeat the leaching for 3 times after filtration. After the filtrate is distilled to recover ethanol, it is concentrated under reduced pressure to obtain extract, or further dried to obtain powdered product.
0.1% ethanol hydrochloride solution can also be used as extractant, leaching at 75 ℃ for 2h, cooling, suction filtration, vacuum concentration at 75 ℃ to recover ethanol after the finished product.
2. The ripe ears of Morus alba are sorted, pressed and filtered. The filter residue is extracted by solvent and filtered. The filtrate and filter residue extract are combined and refined and concentrated to obtain the finished product. If it is vacuum dried or spray dried, a powdered product is obtained.