紫甘薯粉生产中花青素的稳定性研究  

Study on the stability of anthocyanin in purple sweet potato powder

作　　者：吴列洪[1] 汤惠芬[1,2] 杜震珍[1,2] 沈升法[1] 李兵[1] 

机构地区：[1]浙江省农业科学院作物与核技术利用研究所,浙江杭州310021 [2]浙江科技学院,浙江杭州310021

出　　处：《粮油食品科技》2009年第6期42-44,共3页Science and Technology of Cereals,Oils and Foods

基　　金：浙江省重大科技项目(2007C12079);现代农业产业技术体系建设专项资金(nycytx-16-c-20)

摘　　要：研究了紫甘薯雪花粉、颗粒粉、薯干粉的不同加工处理方法中花青素的稳定性,研究表明雪花粉的花青素稳定性最好,微波2.5 min/100 g处理薯干粉、颗粒粉、100℃烫漂3-5 min薯干粉的花青素稳定性依次较弱。糊化淀粉对细胞内色素分子的包埋作用,形成的细胞内微胶囊化效应,可能是提高花青素稳定性的关键因素。The stability of anthocyanin from purple sweet potato flour,granules and powder processed in different treatment was studied.The results showed that of flour was the best,followed by the powder treated with microwave of 2.5 min/100 g,granule and the powder blanched at 100℃ for 3～5 min.The gelatinized starch embedding the pigment inside the cell,which form the microencapsulation,may be the key factors to improve the stability of anthocyanin.

关 键 词：甘薯 花青素 雪花粉 颗粒粉 薯干粉 

分 类 号：S531[农业科学—作物学]