Abstract This paper studied the factors affecting the stability of anthocyanin in black wolfberry, such as acidity and alkalinity of solution, temperature, and ion species. The results showed that anthocyanin was stable in weak acid and weak alkali, low temperature environment, solution which dissolved in Na+, K+, Mg2+, Ba2+, Cl-, SO42-, and with poor stability in strong acid and strong alkali, high temperature environment, solution which dissolved in Ca2+, NO3-, CO32-. The different color of anthocyanin in distilled water and tap water was because of the presence of Ca2+. The designed experiment was simple, safe, fun and easy to operate.
TANG Jing, WEN Ning-Hong, NI Gang, WU Xiao-Hong. Exploring the Stability of Anthocyanin in Black Wolfberry[J]. Chinese Journal of Chemical Education, 2018, 39(13): 54-58.
