Studies on structural identification of Ipomoea batatas anthocyanins and stability of three natural anthocyanin extracts from selected tubers

• Main Authors: Pi Ying Yeh, 葉碧櫻
• Other Authors: Tsun Chung Tsai
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/66621615351976871207

碩士 === 東海大學 === 食品科學系 === 81 === The anthocyanins are water-soluble pigments that are very widespread in plant kingdom. Nearly，owing to the safty of artificial food colorants is suspected all the time，so usage of natural pigment has been increasing gradually，therefore anthocyanin plays a very important role in food colorants. The experiment is to identify chemical structures of four major anthocyanins from Ipomoea batatas and test stability of selected anthocyanins in the model system under the influence of heat，oxygen，light and vitmain C. Four major anthocyanins from Ipomoea batatas anthocyanin extract were separated by paper chromatography and purified by HPLC. Based on absorption spectral analysis，mass spectro- metry analysis，paper chromatography and instrumental analysis of the degradated products analysis，the structure of antho- cyanins from Ipomoea batatas were tentatively concluded to be： band #1（compound 1） ：caffeoyl cyanidin 3-sophoroside 5- glucoside band #2（ compound 2）：dicaffeoyl cyanidin 3-sophoroside 5- glucoside band #3（compound 3）：diferuloyl cyanidin 3-sophoroside 5- glucoside band #4（compound 4）：caffeoyl cyanidin 3-sophoroside 5- glucoside Anthocyanin solution extracted from the tuber or tuber root of Dioscorea alata，Dioscorea batatas and Ipomoea batatas showed good stability to heat at 95℃. Addition of vitamin C showed detrimental to the stability of anthocyanins in the model system. Light also enhanced the destruction of anthocyanins. the air didn''t show significant destruction in this experiment.