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1、AbstractAbstractPurplesweetpotato(convolvulaceae)wasanannualherb.Itwasrichinanthocyaninwithnutritionandhealthfunction,etc.Therefore,itwasanaturalpigmentresourcetobeexploited.Inthepresentthesis,extraction,purification,stabilityandstablizationofpurplesweetpotatopi
2、gment(PSPP)werestudiedandtheresultswereasfollows:Onthebasisofsinglefactorexperiment,reponsesurfacemethodology(RSM)wasemployedtooptimizetheextractionconditionsofPSPP.Theresultswere:temperature60℃,time1h,solid-liquidratio1:30,acidifiedethonalconcentration80%,andth
3、eextractionyieldwas12.47mg/g.Theoptimumextractionfrequencywastwice.LotsofimpuritieswereexistedinthecrudePSPP.Basedonexperiment,AB-8macroporousadsorptionresin(MAR)waschosedtopurifyPSPP,andthepurificationconditionswere:theconcentration,pHandflowvelocityofthesample
4、were1.80mg/mL,3and3mL/min,respectively.Theeluentwas70%ethanolaqueouswith1%hydrochloricacidanditsflowvelocitywas3mL/min.Elutionvolumewas700mL.Thepurificationrecoverypercentwas62.37%.ThecolorvalueandrateofpurificationofPSPPafterpurificationwas21.45and9.22%,respect
5、ively.PSPPwasunstable.Inultravioletlamp,outdoor/indoornaturallightanddarkchamberfor7h,theretentionofPSPPwere50.64%,71.98%,82.22%,89.90%,respectively.Basedonthis,thestabilityofPSPPwasbadinthepresenceoflight,especiallyultravioletlamp.Withfullwavelengthscanningindi
6、fferenetpHvaluesfrom2to11,thecolorofPSPPchangedfromdeepredtoblue,andλmaxmovedtothelongerwavelengthwithitsCIdecreasingfirstlyandthenincreasingastheincreasingofpH.Withtheriseoftheheatingtemperatureandprolongofheatingtime,itsstabilitydecreased.3+3+2+2+2+Alcouldincr
7、easethestabilityofPSPP,butFe,Cu,Zn,PbwoulddecreasethestabilityofPSPP.OxidantwoulddecreasethestabilityofPSPPandthePSPPsolutionwouldfadeastheriseoftheconcentrationofoxidantandprolongofoxidationtime.Na2SO3didharmtothestabilityofPSPP.Sodiumbenzoateandpotassiumsorbat
8、eshowedlittleinflunceonthestabilityofPSPP.Tannin,p-hydrobenzoicacidandcoffeicacidcouldeffectivelyincreasethestabilityofPSPP,anditsλmaxmovedtothelongerwavelength.Carbo
