紫甘薯色素稳定性能研究  

Study on Stability and Antibacterial Activity of Purple Sweet Potato Pigment

作　　者：胡燕辉 纪漫 汪丽亚 黄卫东 HU Yan-hui;JI Man;WANG Li-ya;HUANG Wei-dong(Hubei Polytechnic University,Hubei Huangshi 435003,China)

机构地区：[1]湖北理工学院化学与化工学院,湖北黄石435003

出　　处：《广州化工》2022年第4期86-88,114,共4页GuangZhou Chemical Industry

基　　金：教育部产学合作协同育人项目(201902313008);湖北省教育厅项目(B2013060);湖北省重点实验室项目(201210)。

摘　　要：紫甘薯色素是一种水溶性天然色素,属于类黄酮化合物。本文主要研究pH、温度、H_(2)O_(2)、抗坏血酸和普通金属离子对紫甘薯色素稳定性的影响。结果表明:当pH小于3时,溶液呈现红色;随pH值增加,颜色逐渐变成蓝紫色且降解指数增大;温度低于60℃时,紫甘薯色素比较稳定;紫甘薯色素对H_(2)O_(2)和抗坏血酸耐受力较差;A1^(3+)和Zn^(2+)对紫甘薯色素的颜色有一定的保护作用,而Fe^(3+)对其有一定的破坏作用,Cu^(2+)、Na(+)对紫甘薯色素既没有保护作用也没有破坏作用。Purple sweet potato anthocyanin is a water-soluble natural pigment.The effects of pH,temperature,H_(2)O_(2),ascorbate and common metal ion on its stability were mainly investigated.The results showed that when pH value was under 3,purple sweet potato pigment appeared red,and with the increase of pH value,its color gradually turned into blue purple and degradation index increasing.When the temperature was below 60℃,purple sweet potato pigment was relatively stable.Purple sweet potato pigment wa poor tolerant to H_(2)O_(2) and ascorbate.Al^(3+) and Zn^(2+)had certain protective effect of purple sweet potato pigment,while Fe^(3+) had destructive effects,Cu^(2+) and Na(+) were neither protective effects nor destructive effects to purple sweet potato pigment.

关 键 词：紫甘薯 色素 稳定性 

分 类 号：TQ914.1[化学工程]