Study on the Stability and Application of Anthocyanin from Purple Sweet Potato

Abstract

The purple sweet potato anthocyanin was extracted by ethanol extraction, the stability of purple sweet potato anthocyanin was investigated in this paper, the purple sweet potato anthocyanin was water-soluble pigment, it had a strong resistance of heat and the best stability of anthocyanin was kept from light. Food preservatives had no significant effect on the stability of purple sweet potato anthocyanins; glucose and sucrose had a certain color-protecting effect on purple sweet potato anthocyanin; Vc had effects on purple sweet potato anthocyanin obviously; H2O2, Cu2+, Fe2+ had a greater impact on the stability of purple sweet potato anthocyanin. The solution of anthocyanin would become turbid with the effect of Cu2+and Fe2+.