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Influence of Copigmentation on Stability of Anthocyanins from Purple Potato Peel in Both Liquid State and Solid State

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ; Mu, Jie 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110161, Peoples R China

关键词： Purple potato;anthocyanins;copigmentation;thermodynamics;kinetics

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

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收录情况： SCI

摘要： Copigmentation is an important way to improve the stability of anthocyanins. The effect of the copigmentation on the stability of the anthocyanin from the purple potato peel (PA) was evaluated from the view of the kinetics and thermodynamics in both the liquid state arid the solid state for the first time. In the liquid state, the copigmentation of the ascorbic acid decreased the stability of PA by the activation-energy evaluation, while that of the citric-acid monohydrate and glucose increased the stability of PA. Moreover, the stability of the copigmented PA presented the positive correlation with its ratio to the ascorbic acid and citric-acid monohydrate individually. The copigmentation of the glucose at the different ratio did not affect the stability of PA significantly, in the solid state, the stability of PA was improved by the copigmentation with the ascorbic acid, citric-acid monohydrate, and glucose by the transition-temperature evaluation. Moreover, the stability of the copigmented PA showed the negative correlation with its ratio to the ascorbic acid, citric-acid monohydrate, and glucose individually.

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