Stability of Purple Sweet Potato Pigment and Bacteriostasis Experiment of a Preservative Compounded with It
Author(s): SONG Jie, SUN Shu-wei, WANG Dan-dan, TANG Jing-yuan, College of Agriculture, Eastern Liaoning University
Pages: 175-179
Year: 2015 Issue: 3
Journal: Journal of Liaodong University(Natural Sciences)
Keyword: purple sweet potato pigment; stability; compound preservative;
Abstract: The stability of purple sweet potato pigment and formulation of a preservative with it as a composition were studied. It was found that the color of the pigment was stable when the p H is not more than 3. 0 or the temperature was under 60 ℃. Light,oxidant and reductant had a great influence on the stability of the pigment.The pigment with different concentrations of Na+,Ca2 +and Al3 +was stable,while it was poor with Fe3 +. The optimum bacteriostasic result of the preservative was gotten when the proportion of the purple sweet potato pigment,potassium sorbate and sodium benzoate was 1. 296,0. 38 and 0. 33 mg / m L,respectively. The actual bacteriostatic diameter for Escherichia coli was 20. 057 mm.
Pages: 175-179
Year: 2015 Issue: 3
Journal: Journal of Liaodong University(Natural Sciences)
Keyword: purple sweet potato pigment; stability; compound preservative;
Abstract: The stability of purple sweet potato pigment and formulation of a preservative with it as a composition were studied. It was found that the color of the pigment was stable when the p H is not more than 3. 0 or the temperature was under 60 ℃. Light,oxidant and reductant had a great influence on the stability of the pigment.The pigment with different concentrations of Na+,Ca2 +and Al3 +was stable,while it was poor with Fe3 +. The optimum bacteriostasic result of the preservative was gotten when the proportion of the purple sweet potato pigment,potassium sorbate and sodium benzoate was 1. 296,0. 38 and 0. 33 mg / m L,respectively. The actual bacteriostatic diameter for Escherichia coli was 20. 057 mm.
Related Articles