Study on the Stability of Anthocyanin Pigment Extracted from Purple Sweet Potato

자색고구마 색소의 안정성에 관한 연구

  • Lee, Lan-Sook (Department of Food Engineering, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Kim, Seon-Jae (Department of Food Engineering, Mokpo National University) ;
  • Chung, Byeong-Chun (Mokpo Experiment Station, Honam Agriculture Experiment Station)
  • 이란숙 (목포대학교 식품공학과) ;
  • 임종환 (목포대학교 식품공학과) ;
  • 김선재 (목포대학교 식품공학과) ;
  • 정병춘 (호남농업시험장 목포시험장)
  • Published : 1996.04.30


Stabilities of purple sweet potato (PSP) anthocyanin pigment on pH, sugars, organic acids, metal ions, ascorbic acid and light were investigated to provide the basic information for utilization of PSP as a potential source of anthocyanin pigment. pH has a marked influences on the color of the PSP anthocyanin solution; i.e., at low pH the color of PSP was more intense and stable. It showed characteristic bathochromic shift as the pH of the solution increased. Among the sugars tested, glucose showed a protective effect on the color of PSP pigment to raise the color intensity and stability, while sucrose and fructose showed an adverse effect. Addition of organic acids greatly increased the stability of PSP anthocyanin pigment. Citric acid was found to be the most effective followed by malic. tartaric, and succinic acids. Most metal ions except $Al^{3+}$ and $Cd^{2+} were found to be detrimental effect on the stability of PSP pigment. Ascorbic acid degraded PSP pigment considerably, and had a synergistic effect with oxygen on the pigment degradation. The effect of light on PSP pigment was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.