Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

자색고구마에서 anthocyanin 색소를 추출한 후 EDTA, gallic acid, phosphoric acid, propyl gallate 및 sodium ascorbate 등을 첨가하여 $20^{\circ}C$에서 20,000 lux의 백색광을 조사하면서 색소의 광에 대한 안정성을 살펴보았다. EDTA와 sodium ascorbate가 자색고구마 색소의 광안정성을 증진시켰으며, 이들은 각각 100 ppm, 1,000 ppm 이상 사용하였을 때 효과가 높게 나타났다.

Keywords

References

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