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文章摘要
天然蓝色花色苷-亚铁螯合物的制备及稳定性研究
Preparation of natural blue ferrous anthocyanin chelate and its stability
投稿时间:2020-08-12  修订日期:2020-08-28
DOI:
中文关键词: 天然蓝色素  花色苷-Fe2+螯合物  色差值  稳定性
英文关键词: natural blue colorants  anthocyanin-Fe2+ chelate  color difference  stability
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位E-mail
潘 飞 北京工商大学 yunitcon@yeah.net 
赵 磊 北京工商大学 zhaolei@th.btbu.edu.cn 
周 娜 北京工商大学  
郝 帅 北京工商大学  
王成涛 北京工商大学  
聂元茜 北京工商大学  
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中文摘要:
      天然食品着色剂由于安全性高且具有功能活性,应用日益广泛。然而,天然蓝色素资源稀缺使其开发具有重要意义。本研究选择Fe2+和花色苷为原料制备花色苷-Fe2+螯合物,并采用酸性(pH=3.0)模拟饮料体系,评估其作为天然蓝色素的储藏和热加工颜色稳定性。结果表明:以花色苷:Fe2+摩尔比1:350制备的花色苷-Fe2+螯合物颜色呈蓝紫色,其降解遵循一级反应动力学(R2>0.80)。在黑暗储藏14d,花色苷-Fe2+螯合物在4℃的颜色稳定性优于20℃,通过添加黄原胶能够提高花色苷-Fe2+螯合物的半衰期和活化能,进而减缓降解和蓝色损失。然而,在热加工过程中,花色苷-Fe2+螯合物的热稳定性较差,高温加速花色苷-Fe2+螯合物降解。因此,在花色苷-Fe2+螯合物的稳定性研究中仍需进一步探索。
英文摘要:
      Natural food colorants are widely used because of their high safety and functional activity. However, the scarcity of natural blue pigment makes its development greatly important. In this study, the anthocyanin-Fe2+ chelate was prepared using Fe2+ salt and anthocyanin, and its color stability was evaluated in a simulated beverage system (pH3.0) during storage and thermal processing as a natural blue colorant. The results showed that the color of anthocyanin-Fe2+ chelate prepared by anthocyanin:Fe2+ molar ratio 1:350 was bluish violet, and its degradation followed first-order reaction kinetics (R2>0.80). In dark storage for 14 days, the color stability of anthocyanin-Fe2+ chelate at 4℃ is better than that at 20℃, and half-life values and activation energy of anthocyanin-Fe2+ chelate can be improved by adding xanthan gum, which slowed down the degradation and blue color loss. However, the thermal stability of anthocyanin-Fe2+ chelate was poor during thermal processing, and the degradation of anthocyanin-Fe2+ chelate was accelerated at high temperature. Therefore, the stability of anthocyanin-Fe2+ chelate still needs to be further explored.
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