Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(3), 109-114
DOI: 10.12691/jfnr-2-3-3
Open AccessArticle

Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize

Xiupeng Mei1, Hongni Qin1, Jiuguang Wang1, Guoqiang Wang1, Chaoxian Liu1 and Yilin Cai1,

1Maize Research Institute, Key Laboratory of Biotechnology and Crop Quality Improvement, Ministry of Agriculture, Southwest University, Chongqing, China

Pub. Date: March 30, 2014

Cite this paper:
Xiupeng Mei, Hongni Qin, Jiuguang Wang, Guoqiang Wang, Chaoxian Liu and Yilin Cai. Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize. Journal of Food and Nutrition Research. 2014; 2(3):109-114. doi: 10.12691/jfnr-2-3-3

Abstract

The effects of temperature, light, oxidant, soluble sugar, food additive (i.e. citric acid, benzoic acid, and ascorbic acid) and metal ions of K+, Ca2+, Cu2+, Al3+, Mn2+, Fe3+, Sn2+, Mg2+ on the stability of anthocyanin extracted from the kernels of novel inbred line super dark maize (SDM) with the strategy of HCl-carbinol were systematically analyzed. The results showed that the extracted anthocyanin was steady in acid conditions (pH≤ 3) and stable to heat and light; it had good anti-oxidation and maintained sensitive to reducing agents and insensitive to soluble sugar. Citric acid had positive effect on the stability of anthocyanin while benzoic acid and ascorbic acid negative; metal ions (1 mMol·L-1) of K+、Ca2+、Cu2+、Al3+、Mn2+ exhibited no obvious effect on the anthocyanin while ions of Fe3+、Sn2+、Mg2+ obvious.

Keywords:
anthocyanin physicochemical characteristics super dark maize

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