紫色甘薯色素的研究进展

摘要/Abstract

摘要： 紫色甘薯色素是从紫色甘薯块根中浸提出来的一种天然食用花青素类色素。在块根内，紫色甘薯色素的分布通常为外层的含量高于内层，其生物合成主要决定于甘薯的基因型，而栽培条件对其也有一定的影响。目前，该色素主要采用酸性溶剂法直接提取，其主要成分为被咖啡酸、阿魏酸或对羟基苯甲酸等芳香酸酰化的矢车菊素和芍药素等花色苷。紫色甘薯色素的光和热稳定性较好，具有抗氧化、抗突变、改善肝机能等多种生理功能，在食品、化妆品及医药等行业中有着广阔的应用前景。

Abstract: Purple sweet potato colorant is a natural anthocyanin pigment derived from purple sweet potato storage roots. The concentration of anthocyanins in outer portion of storage roots are higher than that in inner. The biosynthesis of anthocyanins was mainly determined by the genotype of sweet potato, but also affected by the cultural conditions. At present, the pigment from purple sweet potato is extracted by acid solution, the major anthocyanins are cyanidin and peonidin acylated with aromatic acid, such as caffeic acid, ferulic acid and ρ-hydroxybenzoic acid. It is stable to the light and heat, shows functions of antioxidation, antimutagenicity and protection for liver damage. So, it has broad prospects for the application in food, cosmetics and medicine industry.

中图分类号:

TS202.3

杨贤松,杨占苗,高峰. 紫色甘薯色素的研究进展[J]. 中国农学通报, 2006, 22(4): 94-94.

Yang Xiansong, Yang Zhanmiao, Gao Feng. Advances in Anthocyanin Pigments from Purple Sweet Potato[J]. Chinese Agricultural Science Bulletin, 2006, 22(4): 94-94.

参考文献

1 陆国权,邱永军.紫心甘薯红色素提取技术研究[J].天然产物研究与开发,1997,23(1):105~107
2 方忠祥,倪元颖,李洪民.紫肉甘薯中花青素在不同环境条件下稳定性的研究[J].食品与发酵工业,2002,28(10):31~34
3 谢一芝,尹晴红,邱瑞镰.高花青素甘薯的研究及利用[J].杂粮作物,2004,24(1):23~25
4 Kumagai T, Yamakawa O, Kai Y, et al. Murasakimasari: New sweet potato cultiver for processing[J]. Sweetpotato Research Front, 2002,13:3
5 Yoshimoto M, Okuno S, Kumagai T, et al. Distribution of anthocyanin pigments in storage root of purple-coloreded sweet potato, Ayamurasaki[J]. weetpotato Research Front, 1999,8:2~3
6 Tanaka Y, Tsuda S, Kusumi T. Metabolic engineering to modify flower color[J]. Plant Cell Physiology, 1998,11:1119~1126
7 Kobayashi T, Ikoma H, Mochida H, et al. Effect of cultural conditions on anthocyanin content of purple colored sweet potato[J]. Sweetpotato Research Front, 1998,6:3
8 Ju zhiguo, Liu chenglian, Yuan yongbing. Activity of chalcone synthase and UPDGal: falvonoid-3-O-glycosy transferase in relation to anthocyanin synthesis in apple[J]. Scientia Horticulturae, 1995,63:175~185
9 汤绍虎,李坤培,周启贵,等.基因活化剂对紫色甘薯光合速率的影响[J].西南农业大学学报,2004,26(1):69~74
10 吴巧玲.紫心甘薯紫红色素的提取工艺研究进展[J].今日科技,2003,(6):43~44
11 Goda Y, Shimizu T, Kato Y, et al. Two acylated anthocyanins from purple sweet potato[J]. Phytochemistry, 1997,44(1):183~186
12 Terahara N, Konczak Islam I, Nakatani M, et al. Anthocyanins in callus induced from purple storage root of Ipomoea batatas L. [J]. Phytochemistry, 2000,54(8):919~922
13 陈勇,张晴.AB-8大孔吸附树脂吸附和分离甘薯紫色素的研究[J].中国食品添加剂,2001,(1):6~9
14 沈勇根,上官新晨,徐明生,等.紫红薯色素的提取和精制[J].江西农业大学学报.2004,26(6):912~916
15 陆国权.紫心甘薯的理化品质及加工适应性研究[J].中国粮油学报,2000,15(1):45~62
16 陆国权,史峰,邬建敏,等.紫心甘薯花色苷的提取极其组分分析[J].天然产物研究与开发,1997,(9)3:48~52
17 Shi Z L, Bassa I A, Gabriel S L, et al. Anthocyanin pigments of sweet potato [J]. J. Food Sci, 1992,57(3):755~757
18 Kinnosuke O, Norihiko T, Norio S, et al. Chemical structure of two anthocyanins from purple sweet potato [J]. Phytochemistry, 1992,31(6):2127~2130
19 Terahara N, Shimizu T, Kato Y, et al. Six diacylated anthocyanins from the storage roots of PSP, Ipomoea batatas[J]. Bioscience-Biotechnology And Biochemistry. 1999,63:1420~1424
20 Yoshinaga M, Tanaka M, Nakatani M, et al. Changes in anthocyanin content and composition of developing storage root of purple-fleshed sweet potato[J]. Breeding Science, 2000,50:59~64
21 叶小利,李学刚,李坤培.酸碱度对紫色甘薯花色素稳定性影响的研究[J].食品工业科技,2002,23(11):38~39
22 郑慧雯,茹克也木?沙吾提,章娴君,等.山城紫苕色素稳定性的初步研究[J].西南师范大学学报(自然科学版),2003,28(6):922~925
23 YE Xiaoli, LI Xuegang, LI Kunpei, et al. Studies on the hue stability of anthocyanin in purple-sweetpotato[J].Journal of Southwest China Normal University (Nature Science).2003,28(5):725~729
24 陆国权,蓝小明,楼小波,等.紫心甘薯红色素的理化性质研究[J].浙江农业大学学报,1996,22(3):308~311
25 李浩明,高蓝.紫甘薯色素的提取工艺与性质研究[J].中国食品添加剂,2003,(4):23~26
26 陆国权,李秀玲.紫色甘薯红色素与其他同类色素的稳定性比较[J].浙江大学学报,2001,27(6):635~638
27 Furuta S, Suda I, Nishiba Y, et al. High tert-buthylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh[J]. Food Sci.technol. Int.Tokyo, 1998,4:33~35
28 Suda I, Oki T, Masuda M, et al. Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats[J]. Journal of Agriculture and Food Chemistry. 2002,50(6):1672~1676
29 姜平平,吕晓玲.紫心甘薯花色苷抗氧化活性体外实验研究[J].中国食品添加剂,2002,(6):8~11
30 吕晓玲,孙晓侠,姚秀玲. 采用荧光化学发光法分析紫甘薯花色苷产品的抗氧化作用[J].食品与发酵工业, 2005,31(9):53~55
31 Yoshimoto M, Okuno S, Yoshinaga M, et al. Antimutagenicity of Sweet potato (Ipomoea batatas) Roots[J]. Bioscience-Biotechnology And Biochemistry. 1999,63(3):537~541
32 Yoshimoto M, Okuno S, Yamaguchi M, et al. Antimutagenicity of decylated anthocyanins in purple-fleshed sweet potato[J]. Bioscience-Biotechnology And Biochemistry. 2001,65(7):1652~1655
33 Matsui T, Ebuchi S, Kobayashi M, et al. Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas L. cultivar Ayamurasaki can be achieved throught the alpha-glucosidase inhibitory action [J]. J. Agric Food Chem, 2002,50(25):7244~7248
34 Suda I, Furuta S, Nishiba Y, et al. Reduction of liver induced by carbon tetrachloride in rats administered purple-colored sweet potato juice[J]. Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese with English abstract). 1997,44:315~318

[1]	郭向阳. 洋甘菊精油挥发性成分分析及在饮料中的应用[J]. 中国农学通报, 2021, 37(4): 138-145.
[2]	邹鸿飞, 舒晓燕, 张月琴, 刘媛, 杨文玉, 赵桂英. D-101大孔树脂对香椿叶中黄酮类成分的分离纯化及抗氧化活性研究[J]. 中国农学通报, 2020, 36(24): 159-164.
[3]	孟利,何静,刘峰,朱莹,张迷,李秀凉. 西藏灵菇来源酵母菌产谷胱甘肽能力比较及提取条件优化[J]. 中国农学通报, 2018, 34(24): 77-81.
[4]	吴则东,胡晓航,吴玉梅,刘乃新,马龙彪. 甜菜红色素提取工艺研究进展[J]. 中国农学通报, 2015, 31(36): 254-258.
[5]	屠大伟, 张保顺,李学刚. 黄连副产物体外抗氧化活性研究[J]. 中国农学通报, 2007, 23(4): 108-108.
[6]	芮春梅,李成琼,司军,宋洪元,任雪松,李利军. 不同稳定剂对胭脂萝卜红色素稳定性的影响[J]. 中国农学通报, 2006, 22(12): 435-435.
[7]	赵彦杰. 半枝莲红色素提取工艺的研究[J]. 中国农学通报, 2006, 22(4): 109-109.
[8]	李佳,张富新. 连翘在中式香肠中抗菌及抗氧化性能的研究[J]. 中国农学通报, 2006, 22(4): 112-112.