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Stability of procyanidins from peanut skins
  
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KeyWord:peanut skins  procyanidins  stability
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LIU Ruijie, BAI Huanhuan, WANG Shanshan，etc  
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Abstract:
      The properties of 20% ethanol peanut skins procyanidins extracts were studied, such as water solubility, the stability in light, temperature, pH, metal iron and commonly food additives, compared with commercially available grape seeds procyanidins. The results showed that the water solubility of procyanidins in peanut skins was good, which was 8.75 percentage points higher than that of commercially available grape seeds procyanidins. Procyanidins in peanut skins were insensitive to light and stable under weak acid conditions, and could exist with other commonly food additives except sodium benzoate, but were sensitive to temperature and unstable under alkaline conditions. It could react with Cu2+, Fe2+ and Fe3+ to produce flocculent precipitation. Generally, procyanidins in peanut skins were more stable than that in grape seeds.
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