| 乌洋芋色素的理化性质研究 |
| |
| 引用本文： | 王金华,曾海英,苏伟,秦礼康. 乌洋芋色素的理化性质研究[J]. 食品科学, 2007, 28(8): 78-82 |
| |
| 作者姓名： | 王金华 曾海英 苏伟 秦礼康 |
| |
| 作者单位： | 贵州大学生命科学学院,贵州,贵阳,550025 |
| |
| 基金项目： | 贵州省科技重大专项（2007）;贵州大学博士启动基金项目（Z065045）;六盘水市科技计划项目（52020-07-008）;贵州省研究生创新基金项目（省研农2006006） |
| |
| 摘 要： | 乌洋芋作为马铃薯的特异变种,其色素理化性质研究表明,乌洋芋色素是花青素类色素,水溶性好,颜色随pH值变化而变化,pH值小于3时比较稳定,最大吸收波长为528nm;在酸性条件下对光、氧化剂及高浓度还原剂敏感,但对热及Cu2 、Fe2 、Fe3 、Al3 、Mg2 、Ca2 等金属离子有较好的稳定性,且Cu2 、Fe2 对其有增色作用。
|
| 关 键 词： | 乌洋芋 色素 理化性质 花青素 |
| 文章编号： | 1002-6630（2007）08-0078-05 |
| 修稿时间： | 2007-05-21 |
Study on Physiochemical Properties of Pigment from Purple Potato |
| |
| WANG Jin-hua,ZENG Hai-ying,SU Wei,QIN Li-kang. Study on Physiochemical Properties of Pigment from Purple Potato[J]. Food Science, 2007, 28(8): 78-82 |
| |
| Authors: | WANG Jin-hua ZENG Hai-ying SU Wei QIN Li-kang |
| |
| Affiliation: | College of Life Science, Guizhou University, Guiyang 550025, China |
| |
| Abstract: | The physiochemical properties of the pigment from purple potato, an exceptional variation of potato (Solanlum tuberosum L.), were studied. The results indicated that the pigment from purple potato is anthocyanin composition, which has good water-solubility and is stable to heat and metal ions such as Cu2 , Fe2 , Fe3 , Al3 , Mg2 and Ca2 in acid environment, but sensitive to light, oxidizer and high concentration reducer in acid environment. The maximum absorption wavelength of this pigment is 528 nm when the pH value is 3. Cu2 and Fe2 can enhance colour. |
| |
| Keywords: | purple potato pigment physiochemical properties anthocyanin |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
