食品科学 ›› 2003, Vol. 24 ›› Issue (9): 38-41.

• 基础研究 • 上一篇    下一篇

甘薯紫色素性质研究

 钱建亚, 刘栋, 李彩, 刘莉, 谭道经   

  1. 扬州大学食品科学系
  • 出版日期:2003-09-15 发布日期:2011-12-13

Study on Characteristics of Sweet Potato Purple Pisment

 QIAN  Jian-Ya, LIU  Dong, LI  Cai, LIU  Li, TAN  Dao-Jing   

  • Online:2003-09-15 Published:2011-12-13

摘要: 对紫A4甘薯紫色素的酸碱稳定性、热稳定性、光稳定性、黄酮含量及其自由基清除作用进行了研究。结果表明,甘薯紫色素对酸的稳定性优于碱,热稳定性较强,光稳定性一般,黄酮含量较高为252.8mg/kg,且具有较明显的自由基清除能力。

关键词: 甘薯, 天然色素, 紫色素, 性质

Abstract: An investigation was conducted on the stability of pigment from sweet potato under the treatment of heat, light andpH buffers. The content of flavanoids and their free radical scavenging effect were also examined. The results showed that thepigment was more tolerable of heat than light, and it had a high content of flavanoids of 252.8 mg/kg, the quenching ability of thepigment extract was significant.

Key words: sweet potato, natural pigment, purple pigment, characteristics