The Anthocyanin Components Of Colored Potato Tubers And Their Variation During Tuber Development And Storage

The colored potatoes have attracted great attention in the market because of thein natural functions for food coloring and, more importantly, their roles as antioxidants with medicinal values. Based on the components analysis of the anthocyanins contained in different potato genotypes, the accumulation and variation of anthocyanins in developing potato tubers and the tubers stored at different temperatures were investigated. The main results obtained as belowing.1. Optimized the potato anthocyanin extraction conditions and method measuring. this result showed that that the maximum absorption wavelength was535nm and the equilibrium time was90min, while the most appropriate condition for anthocyanir extraction of the colored potato by the pH differential method are extracted with1:10(g mL)75%acidified ethanol under50℃for90min.2. Analyzed the components of anthocyanin of two purple-fleshed potato genotypes and four red-fleshed potato genotypes by HPLC. The result showed that the components and content of anthocyanin among different genotypes were quite different, but cyanidir was mostly contained, followed by petunidin. Adirondack and Congo were richest in botr of the content and category of anthocyanin. The cyanidin and petunidin were the mair pigment contribute to the red tubers while delphinidin, malvidin, peonidin anc pelargonidin to the purple ones.3. The variation of the component of anthocyanin during tuber development was alsc investigated. The content of anthocyanin and the time of anthocyanin synthesis were different among different genotypes during the tuber development. The anthocyanir synthesis was earlier in dark ones than the light ones. The variation of components was the same as the anthocyanin synthesis pathway. Pelargonidin, cyanidin, delphinidin are synthesized first and followed by the malvidin and petunidin, peonidin is the last.4. The storage temperature had effect on the content of anthocyanin. The conten during both low and room temperature showed a tendency to fall, without significantly different among different temperatures. In addition, the nutritional components and antioxidant activity in different genotypes were analyzed.