甘薯块根内活性物质对花青素稳定性的影响  

Influence of active composition in sweetpotato storage roots on stability of anthocyanin

作　　者：李洪民[1] 唐忠厚[1] 

机构地区：[1]江苏徐州甘薯研究中心,徐州221121

出　　处：《食品科技》2007年第9期82-84,共3页Food Science and Technology

基　　金：江苏省高技术研究计划项目(BG2006309)

摘　　要：甘薯薯肉内含有能使花青素分解退色的活性物质,在甘薯匀浆中可导致一半以上的色素损失,严重影响了色素提取效率。结果表明,这种物质能溶于水,不耐酸,不耐加热,可被乙醇钝化,属蛋白质类物质。在色素提取时要首先将这些活性物质钝化,以提高花青素的产率。Sweetpotato storage root flesh contains the active compositions which can make the anthocyanins color fading, the pigment loss could reach more than 50%. The results showed that： the active compositions are of water-soluble protein, and susceptible to acidity, heat, and can be restricted by ethanol. For improving the extraction efficiency of anthocyanins, inactivate these substances is needed during raw material processing and pigment extraction.

关 键 词：甘薯 花青素 提取 活性物质 

分 类 号：TS202.3[轻工技术与工程—食品科学]