Effects of Food Additives on the Stability of Litchi Anthocyanin

Abstract

Abstract: Effects of common food additives on the stability of litchi anthocyanin were investigated in this paper. The results showed that saccharides such as sucrose, glucose and lactose enhanced the stability of litchi anthocyanin.The pigment was brighter and more stable when acidulates were applied to its solutions. The anthocyanin was destroyed by metallic Cu2+ and vitamin C, but not by Mg2+, Zn2+, Fe2+, benzoic acid, hexadienic acid and β-cyclodextrin. When ethanol was added with different concentrations, the absorbance of anthocyanin at 510nm decreased, but the addition had no significant effect on the color and stability of the pigment during storage. Ca2+ ion shows certain effect of color improving. The red anthocyanin from litchi fruit is a kind of natural plant pigment used extensively in food, beverage and medicine etc.

Key words: , litchi(Litchi chinensis Sonn.)； anthocyanin； food additives； stability；

YAO Huo-Wang, ZENG Qiu-Ping, LAO Yong-Min, LIU Shun-Zhi, HU Wei-Rong. Effects of Food Additives on the Stability of Litchi Anthocyanin[J]. FOOD SCIENCE, 2006, 27(5): 152-156.

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Effects of Food Additives on the Stability of Litchi Anthocyanin

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