2009•Food ScienceRequires access
Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice
Ying Wang
Open publisher page 0 citations
Abstract
In simulated gastric juice, the scavenging activity of purple sweet potato anthocyanin to nitrite was determined by spectrophotometry, and effects of reaction time, temperature, anthocyanin amount and food additives on the scavenging rate were investigated in this study. The results showed that the scavenging activity of purple sweet potato anthocyanin to nitrite increases following with the increase of reaction time, temperature and anthocyanin amount. Adding 0.05% VC, 0.05% VE or 0.05% VC plus VE into the purple sweet potato anthocyanin solution can increase its scavenging activity to nitrite at different degrees.