八种紫甘薯资源原花青素相对含量的比较

Comparison of Relative Content of Anthocyanins of 8 Purple Sweet potato Germplasms

探讨不同提取剂和不同物料比对紫甘薯原花青素提取的影响,并比较不同紫甘薯品种原花青素含量的差异。分别用5%的柠檬酸和95%乙醇(1%盐酸)作为提取剂,同时设不同物料比,采用分光光度计比色法测定甘薯原花青素相对浓度,结果表明,不同的提取剂和不用的物料比所测得的甘薯原花青素相对浓度有差异但差异不显著。用5%的柠檬酸作为提取剂,物料比为1:25,测定8种紫色甘薯资源中原花青素相对浓度,结果表明品种间中原花青素含量差异显著,其中原花青素相对浓度最高的是渝紫1号。

Used 5% citric acid and 95% （1%HCl） ethanol as extractant for sweet potato anthocyanins extraction, and adoptted different material extractant ratio, the sweet potato anthocyanins relative content were determined adopting spectrophotometer colorimetry. The result showed the difference was exist, but not significant. Used 5% citric acid as extractant, and the material extractant ratio 1/25, 8 purple sweet potato anthocyanins relative content were determined. The result showed that the difference was very significance in different varieties. The anthocyanins relative content in YUZI 1 was the highest.