蓝莓花青素加工环境稳定性研究
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TS255.36

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Study on the Stability of Blueberry Anthocyanin in Processing Environment
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    摘要:

    花青素稳定性易受外界加工条件影响,为了更好地开发利用蓝莓花青素资源,研究了pH、温度、光照、金属离子及外源添加物对蓝莓花青素稳定性的影响。结果表明:pH对蓝莓花青素稳定性影响显著,其中pH<3.0时稳定性较好;高温对稳定性破坏作用大,而低于60 ℃时,对稳定性影响相对较小;光照会加快蓝莓花青素的降解;10 mmol/L的 Na+,K+,Zn2+、Ca2+和Mg2+均能不同程度提高蓝莓花青素稳定性,并有增色作用,而Fe3+和Cu2+却降低了蓝莓花青素稳定性;蔗糖当添加量低于50 g/L时对蓝莓花青素稳定性影响不显著,但高质量浓度蔗糖能提高稳定性;而0.01~0.08 g/L山梨酸钾对蓝莓花青素稳定性影响不显著;在0.25-2.00 g/L添加范围内,柠檬酸钠降低了蓝莓花青素稳定性,而抗坏血酸和茶多酚却显著提高了蓝莓花青素稳定性,并具有辅色作用。

    Abstract:

    The stability of blueberry anthocyanin is influenced by processing conditions. To develop and utilize blueberry anthocyanin,the effects of pH,temperature,light,metal ions,Sucrose,potassium sorbate,sodium citrate,ascorbic acid and tea-polyphenol were studied. The results showed that the effect of pH on anthocyanin stability was significant,and the stability was relatively better at pH<3.0;high temperature damaged the stability,while the effect was less below 60 ℃;light accelerated the degradation of blueberry anthocyanin;Na+,K+,Zn2+,Ca2+ and Mg2+ of 10 mmol/L improved the the stability,but Fe3+ and Cu2+ had less stability;sucrose is no significant effect lower than 50 g/L,but the high concentration improved the stability;potassium sorbate of 0.01~0.08 g/L had no significant effect;sodium citrate decreased the stability while the concentration in the range of 0.25~2.00 g/L,ascorbic acid and tea-polyphenol significantly improved the stability with co-pigmentation effect.

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刘军波,邹礼根,赵芸.蓝莓花青素加工环境稳定性研究[J].食品与生物技术学报,2018,37(10):1073-1079.

LIU Junbo, ZOU Ligen, ZHAO Yun. Study on the Stability of Blueberry Anthocyanin in Processing Environment[J]. Journal of Food Science and Biotechnology,2018,37(10):1073-1079.

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  • 在线发布日期: 2018-11-14
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