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《Food Science》 2003-09
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Study on Characteristics of Sweet Potato Purple Pisment

Qian Jianya et al.  
An investigation was conducted on the stability of pigment from sweet potato under the treatment of heat, light andpH buffers. The content of flavanoids and their free radical scavenging effect were also examined. The results showed that thepigment was more tolerable of heat than light, and it had a high content of flavanoids of 252.8 mg/kg, the quenching ability of thepigment extract was significant.
【CateGory Index】: TS202.3
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