|Table of Contents|

Stability and Antibacterial Properties of Vitis amurensis Anthocyanins From Skin Pomace

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2026年5
Page:
94-101
Research Field:
Publishing date:

Info

Title:
Stability and Antibacterial Properties of Vitis amurensis Anthocyanins From Skin Pomace
Author(s):
SUN Haitao1; ZHOU Ran1; 2; GENG Jingjing1; WEI Jia1; SONG Danyang1; SHAO Xinru1
(1.School of Public Health，Jilin Medical University，Jilin，Jilin 132013;2.College of Food Science and Engineering，Changchun University,Changchun，Jilin 130022)
Keywords:
skin pomace of Vitis amurensis Rupr.; anthocyanin; stability; antibacterial activity; oxidation resistance
PACS:
TS202.3
DOI:
10.11937/bfyy.20251468
Abstract:
Taking Vitis amurensis anthocyanins (VAA) as the test material，a single factor experiment was conducted to study the effects the effects of light，temperature，pH，oxidants，reducing agents，preservatives，sugars，and organic acids on the properties of VAA.Furthermore，the DPPH free radical scavenging ability and antibacterial performance of VAA were explored,in order to provide references for the further application of VAA.The results showed that each factor had different effects on the stability of VAA.Among them，avoiding light and low temperature conditions could improve the stability of VAA.Under low pH (pH 2.0-3.0) conditions，the preservation rate of VAA reached over 95%，and the VAA solution appeared pink.The higher concentration and longer processing time of chemical substances such as oxidants，reducing agents，and preservatives，the lower preservation rate of VAA.However，the addition of sugars and organic acids could slow down the degradation rate of VAA and improve its stability.Antioxidant and antibacterial tests had confirmed that VAA had a certain DPPH free radical scavenging ability and also had a significant inhibitory effect on E.coli and S.aureus.The higher the concentration of VAA，the stronger the DPPH free radical scavenging and antibacterial abilities.

References:

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Last Update: 2026-03-16