Study On Stability And Antioxidant Activity Of Anthocyanidins In Purple Vegetables

The variety of purple vegetables are very rich.In this paper,some purple vegetables were taken as the research object,and anthocyanidins-based nutrient content detection and its changes during storage,processing stability and antioxidant activity of anthocyanin extracts were studied,and high antioxidant activity soybean milk containing anthocyanin was developed.The results showed that three kinds of anthocyanidins were detected in purple vegetables.Comprehensive analysis of total anthocyanins,Vc,total flavonoids and total phenolic acid showed that purple cabbage had good nutritional quality.The nutrient content of fresh purple potato,purple cabbage and purple onion increased first and then decreased with the prolongation of storage time,while the nutrient content of purple eggplant decreased.During the storage period,the color and nutrient composition of the purple vegetable freeze-dried powder and its crude anthocyanin extract did not change significantly.The preservation effect of anthocyanin extract was mainly influenced by processing conditions and different types of purple vegetables.The best and worst purple vegetables were purple cabbage and purple eggplant peel under various processing conditions.Purple carrots have the best antioxidant effect in purple vegetables.The antioxidant activity of anthocyanidins is stronger than that of most anthocyanins,and the synergistic and additive effects of anthocyanidins complexes are common.In this study,purple soymilk was also developed based on the results of antioxidant activity.The technological parameters were as follows: 300 m L water containing 110 g soybean,8% anthocyanin,4% sucrose and 0.0075% stabilizer.Through the research on the nutrient content and antioxidant activity of purple vegetables,it is beneficial to develop foods with antioxidant function,enhance the added value of vegetable utilization,and meet the needs of consumers for healthy diet.