Spectrum Characteristics and Stability of Anthocyanin Pigment from Hulless Barley (Hordeum vulgare ssp.vulgare)
Anthocyanins are natural colorants which have recently received worldwide attention due to their extensive range of colors,innocuous and beneficial health effects.In this study,anthocyanin pigment isolated from purple hulless barley were subjected to spectral (pH 1～12) and stability analyses (pH 1,3 and 5).The pigment exhibited red,green or yellow-brown color depending on pHs,and the most reddish (517 nm) and bluish color (582 nm) was around pH 1 and pH 8～9,respectively.The light irradiation and heating (50 and 95 ℃) tests indicated that the pigment was more stable at lower pH than at higher pH,and the light and heat could accelerate its color degradation.After 15-day storage under darkness,about 6.8,7.6,8.6,10.4,11.1 or 17.6％ additional anthocyanin residual was respectively observed in the pigment solution (pH 3) in the absence of added 0.25 M KCl,NaCl,CaCl2,MgCl2,ZnCl2 or AlCl3.These results suggested small metal ions,especially highly charged ions had protective effects on storage stability of anthocyanin pigment.
anthocyanin chromatic property stability hulless barley
ZHAO Tao YU Mao-qun
Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 610041,China Graduate University of Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 610041,China
国际会议
哈尔滨
英文
2323-2328
2010-07-24（万方平台首次上网日期，不代表论文的发表时间）