Interaction between Iron and Anthocyanin Extracted from Black Bean Coats

doi:10.7506/spkx1002-6630-201812012

Abstract

Abstract: In this research, the interaction between anthocyanin extracted from black bean coats and iron ions [Fe(II) and Fe(III)] was investigated by UV-visible absorption and fluorescence quenching spectrocopy. The effects of anthocyanin extract on the stability and solubility of iron ion were studied. The presence of iron ions changed the UV-visible absorption spectra of anthocyanins at the experimental pH values. Fluorescence quenching spectra showed the complexes formed between anthocyanins and iron ions. Anthocyanins were capable of protecting Fe(II) from being oxidized and improving the solubility of Fe(III).

Key words: anthocyanin, iron ion, interaction, stability, solubility

CLC Number:

TS201.2

XIE Yanli, WANG Wei, ZHU Xiaolu. Interaction between Iron and Anthocyanin Extracted from Black Bean Coats[J]. FOOD SCIENCE, 2018, 39(12): 73-78.

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Interaction between Iron and Anthocyanin Extracted from Black Bean Coats

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