紫马铃薯花青素稳定性研究

Study on Stability of Anthocyanins in Purple Potato

为研究紫马铃薯花青素的稳定性,采用乙醇浸提法紫马铃薯花青素进行提取,以保留率作为检测指标,研究不同温度、pH值、光照和金属离子对花青素的影响。结果表明:紫马铃薯花青素在强酸条件下(pH≤2)较为稳定;高温容易使色素分解,4℃条件下较为稳定;该色素对光较敏感;Zn^2+、Mg^2+、Ca^2+、Na^+、Al^3+、Ba^2+、K^+、Cu^2+影响色素稳定性。因此得出,紫马铃薯花青素在强酸(pH≤2)、4℃、避光条件下较为稳定。

In order to study the stability of an anthocyanins in purple potato,the method of ethanol extraction was used to extract anthocyanin of purple potato.And the effects of different temperature,pH,light and different metal ions on the stability of anthocyanin,were studied with the retention rate as the detection index.The results showed that the anthocyanin of purple potato was stable under strong acid condition(pH≤2),easy to decompose under high temperature and stable under 4℃;the pigment was sensitive to light;Zn^2+,Mg^2+,Ca^2+,Na^+,Al^3+,Ba^2+,K^+,Cu^2+affected the stability of pigment.Therefore,the anthocyanin of purple potato is stable under the conditions of strong acid(pH≤2),4℃and no light.