Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture

被引：108

作者：

Fan, Gongjian ^{[1
]}

Han, Yongbin ^{[1
]}

Gu, Zhenxin ^{[1
]}

Gu, Feirong ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 08期

关键词：

purple sweet potato; anthocyanin; fermentation; composition; colour stability;

D O I：

10.1016/j.lwt.2007.09.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The components and colour stability of anthocyanins in purple sweet potato were investigated. Anthocyanins were extracted from fermented purple sweet potato culture fermented by Suzhou wine starter (Rhizopus 3.851, 3.866 and Saccharomyces cerevisiae). In these purple sweet potato anthocyanins (PSPAs), five major anthocyanins were detected by high performance liquid chromatography (HPLC). Cyanidin and peonidin were found to be the major anthocyanidins in PSPAs by acid hydrolysis of anthocyanins. PSPAs were more stable under the acid conditions (pH 2.0-4.0) than the subacid conditions (pH 5.0-6.0) as per UV-Vis absorption spectra and CIELAB colour coordinates. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1412 / 1416

页数：5

共 24 条

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