彩色马铃薯块茎色素初步分析

提取四个彩色马铃薯新品系皮和肉中的色素,对色素液进行紫外及可见光谱分析、感官分析及薄层层析分析。结果表明,彩色马铃薯色素主要为花青素类色素,其在酸性条件下比在碱性条件下稳定,紫色马铃薯中含有的花色苷种类比红色马铃薯多,层析系统7（正丁醇∶冰乙酸∶水=3∶1∶3）对色素的分离效果最好。根据色素层析的Rf值和色素的紫外-可见光谱特点,参考已有相关资料,初步判断在紫色马铃薯中的色素主要是锦葵色素衍生物,而红色马铃薯中的色素主要是天竺葵色素衍生物。研究结果可以为食品工业天然色素源的探索和彩色马铃薯的综合利用提供参考。 

Preliminary analysis of pigment in tuber from colored potatoes

The pigments were extracted from the skin and flesh of four colored potato lines.The pigment solutions were analyzed by UV-visible spectrograph, sensory evaluation and thin layer chromatography.The results showed that the main pigment of colored potatoes was anthocyan which was more stabilized in acid environment than in alkaline.Purple potato lines contained more kinds of anthocyanins than red potato.The chromatography system No. 7, n-butanol-glacial acetic acid-water 3∶1∶3, got the best separation effect.The character of R f value and UV- vis spectra indicated primarily that the pigments of purple potato lines were malvidin ramification and the pigments of red potato lines were pelargonidin ramification. This review could provide reference for both the study of natural pigments and application of the colored potatoes.