Anthocyanin is a kind of flavonoid in phenolic compounds and a water-soluble pigment, which is widely found in the tissues of plant petals and fruits, as well as in the surface cells and lower epidermis of stems and leaves.

Its color changes with the change of pH value, which makes many plants in nature show bright and vivid colors. In the natural state, anthocyanins often combine with various monosaccharides in plants to form glycosides, which are called anthocyanins. This name was put forward by M arguart when he named the blue extract of cornflower, and now it is a general term for similar substances.

Application:

1, antioxidant and free radical scavenging functions

Anthocyanin belongs to bioflavonoids, and the main physiological activities of flavonoids are free radical scavenging ability and antioxidant ability. Studies have proved that anthocyanin is the most effective antioxidant discovered by human beings and the most powerful free radical scavenger. The antioxidant activity of anthocyanins is 50 times higher than VE and 20 times higher than VC [9]. Purple sweet potato anthocyanin products have scavenging and inhibiting effects on reactive oxygen species such as -OH and H2 O2, especially on -OH, which is stronger than ascorbic acid, and the scavenging effect is dose-related.

2. Anti-mutation function

Anthocyanins not only make plants show colorful colors, but also have active molecules with health care functions such as reducing enzyme activity and anti-mutation. Studies have shown that extracts with certain anthocyanin concentration can effectively prevent canceration at different stages, but the individual role of anthocyanin is uncertain, partly because it is easy to degrade after being separated from other stable components such as phenols.

3. Application in food

With the development of science and technology, people pay more and more attention to the safety of food additives, and the development and utilization of natural additives has become a major trend in the development and use of additives. Anthocyanins can not only be used as nutritional fortifiers in food, but also as food preservatives to replace synthetic preservatives such as benzoic acid, and can be used as food colorants in ordinary drinks and foods, meeting people's general requirements for natural, safe and healthy food additives.