Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize

The effects of temperature, light, oxidant, soluble sugar, food additive (i.e. citric acid, benzoic acid, and ascorbic acid) and metal ions of K, Ca, Cu, Al, Mn, Fe, Sn, Mg on the stability of anthocyanin extracted from the kernels of novel inbred line super dark maize (SDM) with the strategy of HCl-carbinol were systematically analyzed. The results showed that the extracted anthocyanin was steady in acid conditions (pH≤ 3) and stable to heat and light; it had good anti-oxidation and maintained sensitive to reducing agents and insensitive to soluble sugar. Citric acid had positive effect on the stability of anthocyanin while benzoic acid and ascorbic acid negative; metal ions (1 mMol·L) of K、Ca、Cu、Al、Mn exhibited no obvious effect on the anthocyanin while ions of Fe、Sn、Mg obvious.