Science and Technology of Food Industry

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CN   11-1759/TS
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Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato[J]. Science and Technology of Food Industry, 2013, (15): 273-276. DOI: 10.13386/j.issn1002-0306.2013.15.059
Citation: Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato[J]. Science and Technology of Food Industry, 2013, (15): 273-276. DOI: 10.13386/j.issn1002-0306.2013.15.059
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Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato

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  • The effects of 4 kinds of metal ions and 4 kinds of food additives were investigated on the stability of anthocyanins pigment from purpule sweetpotato in this paper. The results showed that K+ , Zn2+, Mg2+ and Cu2+ showed significant color-enhancing effect and could increase the stability of PSPA.Both of glucose and sucrose had the color-protecting capability and potassium sorbate showed no adverse effect on the PSPA.Ascorbic acid showed remarkably degradation effect of PSPA, which absorbance value decreased by 39% under the temperature at 50 ℃ for 3h when the concentration of ascoric acid was 0.25mg /mL.
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