紫色甘薯色素的研究进展

Advances in Anthocyanin Pigments from Purple Sweet Potato

紫色甘薯色素是从紫色甘薯块根中浸提出来的一种天然食用花青素类色素。在块根内,紫色甘薯色素的分布通常为外层的含量高于内层,其生物合成主要决定于甘薯的基因型,而栽培条件对其也有一定的影响。目前,该色素主要采用酸性溶剂法直接提取,其主要成分为被咖啡酸、阿魏酸或对羟基苯甲酸等芳香酸酰化的矢车菊素和芍药素等花色苷。紫色甘薯色素的光和热稳定性较好,具有抗氧化、抗突变、改善肝机能等多种生理功能,在食品、化妆品及医药等行业中有着广阔的应用前景。

Purple sweet potato colorant is a natural anthocyanin pigment derived from purple sweet potato storage roots. The concentration of anthocyanins in outer portion of storage roots are higher than that in inner. The biosynthesis of anthocyanins was mainly determined by the genotype of sweet potato, but also affected by the cultural conditions. At present, the pigment from purple sweet potato is extracted by acid solution, the major anthocyanins are cyanidin and peonidin acylated with aromatic acid, such as caffeic acid, ferulic acid and p-hydroxybenzoic acid. It is stable to the light and heat, shows functions of antioxidation, antimutagenicity and protection for liver damage. So, it has broad prospects for the application in food, cosmetics and medicine industry.