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《Journal of Anhui Agricultural Sciences》 2009-06
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Study on Stability and Physical and Chemical Properties of Pigment from Purple Sweet Potato

ZHU Hong-mei et al(Engineering College,Shanxi Normal University,Linfen,Shanxi 041004)  
[Objective] The study was to provide the theoretical basis for development and utilization of pigment from purple sweet potato.[Method] With purple sweet potato variety Chuanshanzi as the material,the basic physicochemical property of its pigment and the effects of pH value,temperature,light,oxidant and reductant and metal ions on the stability of pigment were studied.[Result] The pigment from purple sweet potato was easily soluble in water,methanol and ethanol,but insoluble in acetone,ethyl acetate,ether,and petroleum ether.When the pH value of aqueous solution of pigment from purple sweet potato was 1.0-3.0,the properties of the pigment was stable,bright red,and with the increase of pH value,the pigment colour became shallower,and its degradation index increased.When the temperature was 20-60 ℃,the properties of the pigment was stable,and when the temperature was over 60 ℃,the stability of the pigment was decreased rapidly.The effects of light on stability of pigment was little,after 8 d continuous irradiation,the preservation rate of pigment was 87%.The oxidative resistance and resistance of ascorbic acid reducing power was poor.Al3+ and Zn2+had an effect of protecting the color of pigment,and could improve the stability of the pigment,but Fe3+ had a destructive effect.[Conclusion] The pigment from purple sweet potato was a kind of water-soluble natural pigment,and its main composition was anthocyanin substances.
【Fund】: 山西师范大学博士启动基金(833088)
【CateGory Index】: TS202.3
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