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| Extraction, purification and stability of pigment from purple sweet potato |
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| Abstract: |
| An optimal extraction condition for pigment from purple sweet potato was obtained as following: the material with a 2-fold(g/mL) volume of 1% hydrochloric acid(V/V) for 24 hours at 4℃. The optimal condition of purification for pigment was obtained, AB-8 resin was used to purify the crude pigment extract, pH 2.6 citric acid-disodium hydrogen phosphate buffer was used to remove impurities, and the elution solvent was 70% ethyl alcohol. The stability of the pigment from purple sweet potato under different conditions including pH and common food additives were analyzed. Result showed that the pigment color was from red to reddish, then to purple, when pH value was from 1 to 10. Preservatives, antioxidants
and oxidant could decompose it, especially sodium propionate, sodium erythorbic acid and hydrogen peroxide. So we should
avoid pigment from purple sweet potato coexisting with these kinds of materials; but sweetener and salt, especially acid
could protect or improve the color. |
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