紫色马铃薯花色苷理化性质研究  

Physico-chemical Properties of Anthocyanin from Purple Potato

作　　者：房岩强[1] 刘建垒[1] 李恬[1] 和珊[1] 赵丽[1] 宋晓庆[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2009年第23期176-179,共4页Food Science

基　　金：山东农业大学大学生研究训练(SRT)计划项目(0809127)

摘　　要：采用溶剂浸提法提取紫色马铃薯花色苷,研究pH值、温度、光照对色素的影响,探讨在金属离子、氧化还原剂、防腐剂、食盐、葡萄糖等存在的条件下花色苷的稳定性。结果表明:紫色马铃薯花色苷在可见光范围内的最大吸收波长为536nm,为水溶性色素;70℃以内比较稳定;pH值对色素有显著影响,在酸性条件下较为稳定;金属离子Al3+、Zn2+、Na+、Ca2+对色素色泽无不良影响,而Sn2+、Fe3+影响显著;色素耐氧化性、耐还原性差,且光照能加速色素降解;防腐剂、食盐及葡萄糖等常用添加剂对色素无影响。The crude anthocyanin from purple potato was prepared by solvent extraction extracted by solvent, and the influences of pH, temperature and light was investigated as well as its stability in the terms of metal iron, oxidant, reducers, preservative, salt and sugar. The results showed that the anthocyanins are water soluble pigments and displayed a clear λmax at 536 nm. A significant effect of pH was observed that anthocyanin showed a relative stability under acidic condition. In addition, the anthocyan was comparatively stable within 70 ℃ and sunlight could accelerate the degradation of the anthocyanin. Metal ions such as Al3＋、Zn2＋、Na＋ and Ca2＋ had no marked influence on the color of anthocyan while pronounced effects of Sn2＋、Fe3＋ were found. Furthermore, this anthocyanin showed a poor oxidation and reduction resistance. Conventional food additives such as preservative, salt and glucose did not exert negative effects on the stability of the anthocyanin.

关 键 词：紫色马铃薯 花色苷 稳定性 理化性质 

分 类 号：TS264.4[轻工技术与工程—发酵工程] S532[轻工技术与工程—食品科学与工程]