NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2017, Vol. 29 ›› Issue (2): 322-328. doi: 10.16333/j.1001-6880.2017.2.025

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Evaluation of the Stability of Anthocyanins in Lycium ruthenicum Murr.from Qinghai Tibet Plateau

CHEN Sha-sha 1,2,3,4,SUO You-rui1,2,BAI Bo1,2,WANG Hong-lun1,2,3,HU Na1,2,3*   

  1. 1 Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Qinghai Key Laboratory of Qinghai Tibet Plateau Biological Resources,Xining 810001,China; 2  Supported by State Key Laboratory of Plateau Ecology and Agriculture (Qinghai University),Xining 810016,China; 3 Huzhou Plateau Biological Resource Center of Innovation,Northwest Institute of Plateau Biology,Chinese Academy of Sciences, Huzhou 313099,China; 4 University of the Chinese Academy of Sciences,Beijing 100049,China
  • Online:2017-02-28 Published:2017-03-07

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Abstract: The effect of environmental factors such as pH,temperature,light and additives such as oxidizer,deoxidizer,edible acids,sugars,preservatives and metal ions on the stability of anthocyanidins in Lycium ruthenicum Murr.was studied by the method of controlling variable factors.The changes of anthocyanin content were measured by a spectrophotometry.The results showed that acidic (pH<3.0),low temperature (T <60 ℃) and dark conditions were better for the stability of anthocyanins.Oxidant (H2O2) and deoxidizer (Na2SO3) were found to have unfavorable effects on anthocyanins;edible acids (citric acid,ascorbic acid,oxalic acid and tartaric acid),glucose and sucrose were found to increase the stability of anthocyanin;The antiseptic benzoic acid was found to have no significant effect on the stability of anthocyanins;metal ions Na +, K+,Ca2+,Mg2+,Al3+ were found to have no adverse effects on the stability of anthocyanins.however,Zn2+, Cu2+, Fe3+ had an adverse effect on the stability of anthocyanins.

Key words: Lycium ruthenicum Murr., anthocyanidin, stability, environmental factors, additives

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