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文章摘要
蓝莓花青素的加工环境稳定性研究
Study on the Stability of Blueberry Anthocyanin in Processing Environment
投稿时间:2017-11-14  修订日期:2017-12-13
DOI:
中文关键词: 蓝莓  花青素  加工环境;稳定性  影响
英文关键词: Blueberry anthocyanin  stability  effect
基金项目:浙江省公益技术应用研究计划项目(2016C32046);杭州市农业科研自主申报项目(20160432B16)杭州市农业科学研究院创新基金项目(2017HNCX-04)
作者单位E-mail
刘军波 杭州市农业科学研究院农产品加工所 junbliu@126.com 
邹礼根 杭州市农业科学研究院农产品加工所  
赵 芸 杭州市农业科学研究院农产品加工所  
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中文摘要:
      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,研究了在溶液中pH、温度、光照、金属离子和典型的甜味剂、防腐剂、酸度调节剂和抗氧化剂等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,但高浓度蔗糖会提高稳定性;而0.01-0.08g/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。
英文摘要:
      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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