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2011•Advanced materials researchOpen access

Effects of Metal Ions on the Stability of Purple Sweet Potato Pigment

Su Hong Li, Tuo Ping Li, Wei Fu, Xiao Yu, Zhong Shen Zhao, You Feng Jia

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Abstract

Purple sweet potato pigment is a natural food pigment, the stability is important to its quality assurance. The effects of metal ions on the stability of purple sweet potato pigment were investigated. The results showed that Mg2+and Fe3+ were conductive to pigments stability in the initial storage, and with the concentration increased, the pigment was more stable. But K+, Ca2+, Na+, Cu2+, Mg2+ and Fe3+ had brought the color density, the color intensity and the preservation rate of purple sweet potato pigment down in the long-term storage.

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What this paper is about

Purple sweet potato pigment is a natural food pigment, the stability is important to its quality assurance. The effects of metal ions on the stability of purple sweet potato pigment were investigated. The results showed that Mg2+and Fe3+ were conductive to pigments stability in the initial storage, and with the concentration increased, the pigment was more stable. But K+, Ca2+, Na+, Cu2+, Mg2+ and Fe3+ had brought the color density, the color intensity and the preservation rate of purple sweet potato pigment down in the long-term storage.

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Available abstract

Purple sweet potato pigment is a natural food pigment, the stability is important to its quality assurance. The effects of metal ions on the stability of purple sweet potato pigment were investigated. The results showed that Mg2+and Fe3+ were conductive to pigments stability in the initial storage, and with the concentration increased, the pigment was more stable. But K+, Ca2+, Na+, Cu2+, Mg2+ and Fe3+ had brought the color density, the color intensity and the preservation rate of purple sweet potato pigment down in the long-term storage.

Key concepts: Pigment, Metal ions in aqueous solution, Metal, Chemistry, Ion, Food science, Biological pigment, Botany

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