文献类型：期刊文献

中文题名：定西地产“黑美人”马铃薯中花青素稳定性及抗氧化性能研究

英文题名：Stability and oxidation resistance of anthocyanin in "black beauty" potatoes produced in Dingxi

作者：童丹[1,2];韩黎明[1,2];杨声[1,2];安志刚[1,2];韩振刚[3]

第一作者：童丹

机构：[1]定西师范高等专科学校;[2]甘肃中医药大学;[3]中国石油化工研究院兰州化工研究中心

第一机构：甘肃中医药大学定西校区

年份：2018

卷号：0

期号：7

起止页码：36

中文期刊名：粮食与饲料工业

外文期刊名：Cereal & Feed Industry

收录：CSTPCD

基金：甘肃省自然科学基金项目;甘肃省科技计划资助(编号:1506RJZJ327);2018年甘肃省高等学校科研项目(编号:2018A-181)

语种：中文

中文关键词：“黑美人”马铃薯;花青素;稳定性;抗氧化性

外文关键词：＂black beauty＂ potato;anthocyanin;stability;oxidation resistance

摘要：研究了定西地产"黑美人"马铃薯中花青素的稳定性及抗氧化性能。结果表明,花青素在pH值≤3时比较稳定,随着pH值的增大,花青素的保存率不断下降。在低温及室温下,花青素较稳定,放置时间较长;但随着温度升高,其稳定性逐渐下降。另外,在低温及室温条件下,花青素避光保存时,稳定性较好,可以存放较长时间,而日光直射时,其稳定性显著下降。部分金属离子对花青素的稳定性有一定的影响。Fe2+的加入使花青素溶液的稳定性下降,而Al 3+的加入可以提高花青素溶液的吸光度值,具有增色作用,Mg2+和Ca2+对色素的破坏作用较大。食品添加剂如蔗糖、苯甲酸钠、醋酸、淀粉对花青素稳定性的影响都不大。花青素含量越高,DPPH自由基清除率越高,其抗氧化活性越强。
We studied the stability and oxidation resistance of anthocyanin in ＂ black beauty＂ potatoes in Dingxi.The results showed that the anthocyanin,which was more stable in condition of acid,room or low temperature,and was significantly affected by pH values.It was also more stable in condition of room and low temperature and kept for a longer time;with temperature increasing,the stability of the anthocyanin dropped gradually;in the light-free storage at room or low temperature,it was more stable and kept for a long time,while in direct sunlight,the stability of anthosyanin decreased significantly.Some metal ions had a certain effect on the stability of anthocyanins.With the addition of Fe2＋,its stability dropped,but with the addition of Al 3＋,the optical density of the anthosyanin solution increased,and hyperchromic effect occured;Mg2 and Ca2＋damaged the pigment significantly.Food additives sunch as sucrose,sodium benzoate,acetic acid,and starch had little effect on the stability of anthosyanin.The higher the anthocyanin content was,the higher the scavenging rate of DPPH free radical was,and the higher the antioxidant activity was.