【摘要】 研究了紫色马铃薯花色苷的提取条件和理化性质,结果表明:用pH1.0、体积分数为70%的乙醇作提取剂,在料液比1∶10(g:mL)、50℃条件下恒温浸提90min,提取效果较好,一次提取得率可达3.4%。紫色马铃薯花色苷在可见光范围内的最大吸收波长为536nm,为水溶性色素,pH对色素影响明显,70℃以内比较稳定。金属离子Al3+、Zn2+、Na+、Ca2+对色素色泽无不良影响,而Sn2+、Fe3+有不良影响。色素耐氧化性、耐还原性差,且光照能加速色素降解。防腐剂及葡萄糖等常用添加剂对色素无影响。更多还原

【Abstract】 The optimal conditions on extracting anthocyan from purple potato and its physicochemical properties of the anthocyan were studied.The results showed that a good yield was obtained by 70 % alcohol solution extracting at pH 1.0 under 50 ℃ for 90 min.The material-solution ratio was 1∶10(g∶mL).In such conditions,the yield was 3.4%.The maximum absorption spectrum of the anthocyan was 536 nm.The anthocyan from purple potato can be dissolved in water,and pH values had a significant effect on its color.The anthocyan was stable below 70 ℃.Sunlight could accelerate degradation.Metal ions Al3+、Zn2+、Na+ and Ca2+ had no effect on anthocyan color,but Sn2+、Fe3+ had a strong effect.Furthermore,this kind of anthocyan had a poor resistance to either oxide or reduce agent.It was also found that conventional food additives such as preservative and glucose had no negative effects on the stability.更多还原