CAJ | 학술논문

采用溶剂浸提法提取紫色马铃薯花色苷,研究pH值、温度、光照对色素的影响,探讨在金属离子、氧化还原剂、防腐剂、食盐、葡萄糖等存在的条件下花色苷的稳定性.结果表明:紫色马铃薯花色苷在可见光范围内的最大吸收波长为536nm,为水溶性色素;70℃以内比较稳定;pH值对色素有显著影响,在酸性条件下较为稳定;金属离子Al~(3+)、Zn~(2+)、Na~+、Ca~(2+)对色素色泽无不良影响,而Sn~(2+)、Fe~(3+)影响显著;色素耐氧化性、耐还原性差,且光照能加速色素降解;防腐剂、食盐及葡萄糖等常用添加剂对色素无影响.
채용용제침제법제취자색마령서화색감,연구pH치、온도、광조대색소적영향,탐토재금속리자、양화환원제、방부제、식염、포도당등존재적조건하화색감적은정성.결과표명:자색마령서화색감재가견광범위내적최대흡수파장위536nm,위수용성색소;70℃이내비교은정;pH치대색소유현저영향,재산성조건하교위은정;금속리자Al~(3+)、Zn~(2+)、Na~+、Ca~(2+)대색소색택무불량영향,이Sn~(2+)、Fe~(3+)영향현저;색소내양화성、내환원성차,차광조능가속색소강해;방부제、식염급포도당등상용첨가제대색소무영향.
The crude anthocyanin from purple potato was prepared by solvent extraction extracted by solvent, and the influences of pH, temperature and light was investigated as well as its stability in the terras of metal iron, oxidant, reducers, preservative,salt and sugar. The results showed that the anthocyanins are water soluble pigments and displayed a clear λ_(max) at 536 nm. A significant effect of pH was observed that anthocyanin showed a relative stability under acidic condition. In addition, the anthocy an was comparatively stable within 70 ℃ and sunlight could accelerate the degradation of the anthocyanin. Metal ions such as Al~(3+)、Zn~(2+)、Na~+ and Ca~(2+) had no marked influence on the color of anthocyan while pronounced effects of Sn~(2+), Fe~(3+) were found. Furthermore, this anthocyanin showed a poor oxidation and reduction resistance. Conventional food additives such as preservative, salt and glucose did not exert negative effects on the stability of the anthocyanin.