紫马铃薯花青素稳定性分析研究  

Stability of Purple Potato Anthocyanin

作　　者：于文娟[1] 王常青[1] 訾艳[1] 陈彤[1] 郝志萍[1] 李小凡[1] 王振文[1] 田雪健 王宁宁[1] 孟珂[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《农产品加工（下）》2015年第4期58-61,共4页Farm Products Processing

摘　　要：研究紫马铃薯花青素提取液在不同环境条件下的稳定性,结果表明花青素溶液在p H值为3时最稳定;在相同p H值环境下,70℃时花青素比较稳定,超过该温度时,花青素的降解速度明显加快。光照试验表明,室内散射光和波长为254 nm的紫外光对花青素的稳定性影响较大。金属离子对花青素的稳定性影响不大,但由于Fe3+,Fe2+,Cu2+本身的颜色,因此对花青素的本色影响较大。在花青素溶液中添加2%葡萄糖和2%海藻糖,对提高花青素稳定性有明显增强作用(p<0.05)。The stability of purple potato anthocyanin extract is studied in different environmental conditions. The results show that, under the same temperature condition, anthocyanin solution in the condition of pH 3 is the most stable. Under the same pH condition, it is relatively stable in 70 ℃ , the degradation speed of anthocyanin accelerate obviously when more than 70 ℃. Light experiment show that, scatter light and 254 nm ultraviolet light influence the anthocyanin stability. The effect of metalions on anthocyanin stability is not big, but because of the nature color of Fe3＋, Fe2＋, Cu2＋, the color of anthocyanin has been more affected. Anthocyanin stability is improved signally by adding 2% glucose and 2% trehalose.

关 键 词：紫马铃薯 花青素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]