紫甘薯色素理化性质及稳定性研究.pdf

, Journal ofAnhuiAgr.i Sci. 2009, 37( 6): 2434- 2436, 2438 常俊香 傅真治 朱洪梅, 赵猛 (, 041004) [目的]为紫甘薯色素的开发利用提供理论依据[方法]以川山紫为材料, 研 其色素的基本理化性质及 pH 值温度光照氧 化还原剂和金属离子对色素稳定性的影响[结果]紫甘薯色素易溶于水甲醇乙醇等, 不溶于丙酮乙酸乙酯乙醚和石油醚; 紫甘薯 色素水溶液在 pH值为 1. 0~ 3. 0时, 性质稳定, 呈鲜红色, 随 pH 值升高色素颜色变浅, 降解指数增大; 温度为 20~ 60 时, 色素性质稳 定, 温度超过60 时, 色素稳定性迅速下降;光照对色素稳定性影响较小, 连续照射8d后色素保存率为87% ; 色素的耐氧化性和耐抗坏 3+ 2+ 3+ 血酸还原能力较差;A l 和 Zn 具有护色效果, 可提高色素的稳定性, 而 Fe 对色素有破坏作用[结论]紫甘薯色素为水溶性天然色 素, 主要成分为花色苷类物质 紫甘薯色素; 理化性质;稳定性 S531 A 0517- 6611(2009) 06- 02434- 03 Study on Stability and Physical and Chem ical Properties ofP igm ent from Purple Sweet Potato ZHU H ongm ei et al ( ngineering College, ShanxiNormalUniversity, Linfen, Shanxi041004) Abstract [Objective] The study w as to provide the theoretical basis for developm ent and utilization of pigm ent from purple sw eet potato. [Method] W ith purple sw eetpotato variety Chuanshanzias them ateria,l the basic physicochem icalproperty of its pigment and the effects of pH value, temperature, light, oxidant and reductant andm etal ionson the stability of pigmentwere studied. [Result] The p igm ent from pur p le sw eetpotatowas easily soluble inwater, m ethanol and ethanol, but insoluble in acetone, ethyl acetate, ether, and petroleum ether. When the pH value of aqueous solution of pigment from purple sw eet potatowas 1. 0- 3. 0, the properties of the pigm entwas stable, bright red, and w ith the increase of pH value, the pigm ent colour becam e shallower, and its degradation index increased. When the temperaturewas20- 60 , the propertiesof the pigmentwas stable, andwhen the temperature was over 60 , the stability of the pigmentw as decreased rapidly. The effects of light on stability of pigmentwas little, after 8 d continuous irradiation, the preservation rate of p igm entwas 87%. The oxidative 3+ 2