热带作物学报2012，Vol.33Issue(8)：1412-1417,6.
有机酸对甘薯紫色素热稳定性与抗氧化性的影响
Effect of Organic Acid on Heat Stability and Antioxidant activity of Sweet Potato purple pigment
摘要
Abstract
Sweet Potato purple pigment showed red color in acidic solution. Therefore il can he used as nature pigment additive. In this study, the conditions of extracting sweet potato purple pigments were optimized. The effect of four different organic acids with varied concentration on the stability and antioxidant activity was studied. Results showed that benzoic acid, acetic acid and oxalic acid enhanced the stability of purple sweet potato pigment against heat treatment significantly, and the extent of enhancement varied with different concentration, while ascorbic acid had a negative impact and declined its stability significantly. Benzoic acid, acetic acid, oxalic acid and ascorbic acid increased antioxidant activity of purple sweet potato pigment significantly after heated, the extent of enhancement varied with different concentration.关键词
甘薯紫色素/有机酸/稳定性/抗氧化性Key words
Purple sweet potato pigment/ Organic acid/ Stability/ Antioxidant activity分类
农业科技引用本文复制引用
陈选阳,张招娟,叶德炼,张燕媮,陈晓容..有机酸对甘薯紫色素热稳定性与抗氧化性的影响[J].热带作物学报,2012,33(8):1412-1417,6.基金项目
福建省科技厅重点项目(No.2009N0019) （No.2009N0019）
福建省自然科学基金项目(No.2008J0047) （No.2008J0047）
福建省教育厅项目(No.JA07060、JA08078). （No.JA07060、JA08078）
