STUDY ON THE STABILITY AND ANTIOXIDATION OF ANTHOCYANIN FROM PURPLE SWEET POTATOChinese Full Text

CHENG Cheng,LIU Chao,HE Wei,ZHOU Yao,WANG Zheng(College of Bioscience and Biotechnology,Hunan Agricultural University,Changsha,410128,China)

Abstract: Objective To provide a theoretical basis for purple sweet potato anthocyanins as food additive in food processing and utilization,and study its stability and anti-oxidation.Method The components of ZA1 anthocyanin were analysed with HPLC and LC-MSn.The effects of indoor natural light,ultraviolet,autoclave in boiling water and different pH on stabilities of anthocyanin were studied respectively.Meanwhile,the abilities of anthocyanin on scavenging superoxide anion radicals,hydroxyl radicals and DPPH radicals were detected.Results Anthocyanin from purple sweet potato consists of cyanidin,delphinidin,malvidin,petunidin and methyl anthocyanins.The stability of anthocyanin was rarely affected by natural light and ultraviolet,while moderately affected by high temperature and highly affected by pH value.Anthocyanidin could be well-reserved under low pH value and at pH 7.0.Anthocyanin has a good performance in scavenging superoxide anion radicals,hydroxyl radical and DPPH free radical.Conclusion The stability of anthocyanins from the purple sweet potato was affected by light,temperature and pH value.Moreover,the anthocyanin from purple sweet potato was antioxidant.

Keywords：

purple sweet potato; anthocyanin; LC-MSn; stability; anti-oxidation;

DOI：
10.13325/j.cnki.acta.nutr.sin.2011.03.023
Series：
Subject：
Classification Code：
R285.5

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STUDY ON THE STABILITY AND ANTIOXIDATION OF ANTHOCYANIN FROM PURPLE SWEET POTATOChinese Full Text

CHENG Cheng,LIU Chao,HE Wei,ZHOU Yao,WANG Zheng(College of Bioscience and Biotechnology,Hunan Agricultural University,Changsha,410128,China)

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