紫色马铃薯花色苷稳定性研究  

Study on Stability of Anthocyanins from Purple Potato

作　　者：王亚云[1,2] 徐华容[1,2] 袁锴[1] 樊志霞 郭鲜蒲[1] 阮金兰[1,2] 

机构地区：[1]武昌理工学院生命科学学院/生物多肽糖尿病药物湖北省协同创新中心,武汉430223 [2]武汉工程大学化工与制药学院,武汉430073

出　　处：《中国食物与营养》2017年第2期43-47,共5页Food and Nutrition in China

摘　　要：探讨pH、光照、温度、氧化剂、还原剂、金属离子、防腐剂对紫色马铃薯花色苷理化稳定性的影响。结果表明:紫色马铃薯花色苷只有在酸性条件下才可以稳定存在;对光、热敏感,稳定性差;氧化剂和还原剂对紫色马铃薯花色苷有较大的破坏作用;Na^+、Fe^(2+)对紫色马铃薯花色苷有破坏作用,Mg^(2+)、Mn^(2+)、Cu^(2+)可起到一定辅色作用;苯甲酸钠对紫色马铃薯花色苷稳定性影响不大,抗坏血酸具有减色作用。在今后的加工或贮藏中,应尽量选择避免对紫色马铃薯花色苷具有破坏性的条件。The effect of pH,light,temperature,oxidants,reducing agent,metal ions,antiseptic substance on stability of anthocyanin from purple potato were discussed Results showed that only in acidic environments,the pigment had high stability. Anthocyanins had low fever and light stability. Oxidant and reductant had strong destructive effect to anthocyanin. Fe^2＋could destruct anthocyanin,but Mg^2＋、Mn^2＋、Cu^2＋had counterproductive. Sodium benzoate had little effect on the stability of anthocyanin,but ascorbic acid could make it fade,so it should choose the right environment when producing or storing the anthocyanin.

关 键 词：紫色马铃薯 花色苷 稳定性 

分 类 号：S532[农业科学—作物学]