Xiupeng Mei¹, Hongni Qin¹, Jiuguang Wang¹, Guoqiang Wang¹, Chaoxian Liu¹, Yilin Cai^1,

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.

anthocyanin, physicochemical characteristics, super dark maize