脱味紫薯花色苷色素的稳定性

Studies on Stability of Deodorized Anthocyanins from Purple Sweet Potato

DOI：10.3969/j.issn.1673-1689.2014.12.008

中文关键词: 紫薯 花色苷色素 脱味 稳定性

英文关键词: purple sweet potato, anthocyanins, deodorize, stability

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中文摘要:

研究了pH值、金属离子及有机酸对脱味紫薯花色苷色素溶液颜色特征及其稳定性的影响。结果表明, pH 3.0附近时脱味紫薯花色苷色素溶液最稳定; 低浓度Fe3+有较强的增色作用, 高浓度且随着时间延长Fe3+会导致花色苷降解; Fe2+不仅无增色效果, 还会导致脱味紫薯花色苷降解褐变; 低浓度的Ca2+、Mn2+和Cu2+对脱味紫薯花色苷色素有一定的辅色作用。草酸、丙二酸和L-苹果酸对紫薯花色苷色素有较好的辅色作用, 提高了脱味紫薯花色苷色素的热稳定性, 其中草酸辅色最显著, 其次是丙二酸和L-苹果酸; 柠檬酸和阿魏酸的增色效果不显著, 抗坏血酸具有减色作用。

英文摘要:

The effects of pH-value, metal ions and organic acids on the color characteristics and stability of anthocyanins off-flavor from purple sweet potato were studied in this manuscript. The results showed that the anthocyanins was most stable when pH lower 3.0; Fe3+ in lower concentration could increase the color intense most largely. But it could accelerate anthocyanins to degrade and brown in high concentration over extended time.Fe2+ led to degradation.Ca2+, Mn2+ and Cu2+ in low concentration had good copigmentation effects. Oxalic acid, malonic acid, and L-malic acid could enhanced the absorbance values and improved the thermal stability, which showed an increased tendency with organic acids concentration. Among the three organic acids, oxalic acid showed the best copigmentation effects, followed by L-malic acid and malonic acid.However, ferulic acid and citric acid had no significant copigmentation effect. Ascorbic acid was subtractive.

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