紫薯花色苷的理化性质研究

对紫薯花色苷的理化性质进行了研究,结果表明,其在中性偏酸的条件下呈现鲜艳的红色或悦目的紫色;对H_2O_2、Na_2SO_3以及光线表现出不稳定性;水溶液具有色泽或者氧化还原性的金属离子也会影响其色泽;具有良好的热稳定性;对于常用的食品添加剂如蔗糖、NaCl、防腐剂等具有良好的配伍稳定性;具备良好的贮藏稳定性,常温避光的情况下能放置5个月无明显变化,紫薯花色苷是优良的天然色素来源.

Study on stability of anthocyanins from purple sweet potato

The physical and chemical stability of anthocyanins from purple sweet potato was studied in this paper. The results indicated that anthocyanins solution displayed flamboyant red and lightly purple color in acidic pl-conditions.The color of anthocyanins solution was slightly changed by Cu~(2+).And the pigment was decomposed by H_2O_2, Na_2SO_3, Fe~(2+) and Fe~(3+) through oxidization and reduction.They showed nice stability to thermal and commor used food additives, such as sugar, NaCl and preservatives, and retained the highest content for 5 months at roorr temperature when stored in dark.Anthocyanins from purple sweet potato were perfect pigment of natural resource.