Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice

doi:10.7506/spkx1002-6630-200905024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 109-111.doi: 10.7506/spkx1002-6630-200905024

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Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice

WANG Ying

(College of Life Sience, Linyi Normal University, Linyi 276005, China)

Received:2008-03-18 Revised:2008-05-08 Online:2009-03-01 Published:2010-12-29
Contact: WANG Ying E-mail:wangying200245@gmail.com

Abstract

Abstract:

In simulated gastric juice, the scavenging activity of purple sweet potato anthocyanin to nitrite was determined by spectrophotometry, and effects of reaction time, temperature, anthocyanin amount and food additives on the scavenging rate were investigated in this study. The results showed that the scavenging activity of purple sweet potato anthocyanin to nitrite increases following with the increase of reaction time, temperature and anthocyanin amount. Adding 0.05% VC, 0.05% VE or 0.05% VC plus VE into the purple sweet potato anthocyanin solution can increase its scavenging activity to nitrite at different degrees.

Key words: purple sweet potato anthocyanin, nitrite, scavenging rate, food additive

CLC Number:

WANG Ying. Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice[J]. FOOD SCIENCE, 2009, 30(5): 109-111 https://doi.org/10.7506/spkx1002-6630-200905024

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Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice

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