Photostability of Anthocyanin Extracted from Purple-Fleshed Sweet Potato

자색고구마에서 추출한 anthocyanin의 광안정성

  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2002.04.01


Effect of EDTA, gallic acid, phosphoric acid, propyl gallate and sodium ascorbate on the photostability of anthocyanin extracted from purple-fleshed sweet potato were investigated by measuring the absorbance at 530 nm with a spectrophotometer. White light of 20,000 lux was used to illuminate the pigment and the temperature was $20^{\circ}C$. EDTA and sodium ascorbate were more effective in improving the photostability of the pigment when added at least 100 or 1,000 ppm, respectively.


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