Influences of food sour agents, sweeteners, and tthickeners on the stability of anthocyanin of Cinnamomum burmannii fruit

The anthocyanin sample extracted from the Cinnamomum burmannii fruits was refined with DM-18weakly polar macroporous absorption resin and purified with semi-preparative HPLC. The influences of the sour agents, sweeteners and thickeners on the stability of the anthocyanin was studied. These results suggested that high concentration citric acid and tartaric acid had the copigmentation effects on the anthocyanin, acetic acid and low concentration of citric acid had no the effect on the anthocyanins stability, lactic acid and low concentrations of tartaric acid accelerated the anthocyanin decay. Soluble starch, β-cyclodextrin and agar had no the effects on the stability of the anthocyanin, the higher concentration of soluble starch had a significant role in protecting color of the anthocyanin. Maltose, lactose and sucrose showed significant copigmentation effects on the anthocyanin, 1% and 2.5% glucose solution had no effect on the stability of the anthocyanin, more than5% glucose solution accelerated the anthocyanin decay.