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选择具有典型色泽的2个马铃薯品种为试验材料,用1%(V/V)盐酸甲醇溶液分别从红色和紫色马铃薯中提取色素,用正己烷萃取,再用薄层层析(TLC)纯化,最后用紫外—见可分光光度计扫描。根据提取液、Rf值和紫外—可见光谱特点,参考已有相关资料,初步判断马铃薯红色色素主要为天竺葵素衍生物,而紫色色素主要为锦葵素的衍生物。紫色马铃薯的花色苷含量是红色马铃薯花色苷含量的2.9倍。光、热和pH值对花色苷的稳定性有显著影响,但紫色马铃薯的花色苷的稳定性好于红色马铃薯花色苷。
Two potato cultivars with typical color were selected as test materials. Pigments were extracted from red and purple potatoes with 1% (v / v) hydrochloric acid and extracted with n-hexane, then purified by thin layer chromatography (TLC) Finally, UV - see spectrophotometer scan. According to the characteristics of extraction liquid, Rf value and UV-Vis spectrum, we can judge the potato red pigment mainly as pelargonidin derivative, while the purple pigment is mainly derivative of malvaceous. The purple potato anthocyanins content is 2.9 times the red potato anthocyanin content. Light, heat and pH have a significant effect on the stability of anthocyanins, but purple potato anthocyanins are more stable than red potato anthocyanins.