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1、ARTICLEINPRESSLWT41(2008)1412–1416www.elsevier.com/locate/lwtCompositionandcolourstabilityofanthocyaninsextractedfromfermentedpurplesweetpotatocultureGongjianFan,YongbinHan,ZhenxinGu,FeirongGuCollegeofFoodScienceandTechnology,NanjingAgriculturalUniversity,Nanjing210095,People
2、’sRepublicofChinaReceived28May2007;receivedinrevisedform2September2007;accepted6September2007AbstractThecomponentsandcolourstabilityofanthocyaninsinpurplesweetpotatowereinvestigated.AnthocyaninswereextractedfromfermentedpurplesweetpotatoculturefermentedbySuzhouwinestarter(Rhiz
3、opus3.851,3.866andSaccharomycescerevisiae).Inthesepurplesweetpotatoanthocyanins(PSPAs),fivemajoranthocyaninsweredetectedbyhighperformanceliquidchromatography(HPLC).CyanidinandpeonidinwerefoundtobethemajoranthocyanidinsinPSPAsbyacidhydrolysisofanthocyanins.PSPAsweremorestableund
4、ertheacidconditions(pH2.0–4.0)thanthesubacidconditions(pH5.0–6.0)asperUV–VisabsorptionspectraandCIELABcolourcoordinates.r2007SwissSocietyofFoodScienceandTechnology.PublishedbyElsevierLtd.Allrightsreserved.Keywords:Purplesweetpotato;Anthocyanin;Fermentation;Composition;Colourst
5、ability1.Introductionenvironmentalfactorssuchastemperatureandlight(Francis,1989;Wrolstad,2000).Therefore,hydrochloricPublicconcernaboutthesafetyofsyntheticcolourantsacidorformicacidisoftenaddedtothesolventstopreventinfoodhasledtoincreasingattentiontonaturalcolourantsdegradatio
6、noftheanthocyanins(Brigita,Mirko,&asalternatives.Anthocyanins,asagroupofphenolicAlenka,2005;Glenda,Julia´n,Jose´,&Ana,2006;Gonnetcompoundswidelyexistingintheplantkingdom,presenta&Fenet,2000;Kjell&Øyvind,2005).Butintheseextracts,spectrumfromorangetoblueincolourinthenaturalthere
7、aremoreimpuritiessuchasamyloseandproteins.world,satisfyingconsumers’demandforfoodcolours.TheseextractionmethodsalsorequirerelativelyhighcostTherefore,anthocyaninshavebeenbeusedinsteadofduetouseofvarioussolventsandneedforpurifyingthesyntheticpigments(Mazza&Miniati,1993).Theyals
8、oanthocyanins.Alessexpensivewaytodirectlyextractpossessknownp