野生毛葡萄籽原花青素的稳定性研究  

Study on the Stability of Proanthocyandin in the Seeds of Wild Vitis quinquangularis

作　　者：郑燕升[1] 莫倩[1] 廖政达[2] 

机构地区：[1]广西工学院轻化系,广西柳州545006 [2]柳州师范高等专科学校化学系,广西柳州545003

出　　处：《安徽农业科学》2008年第13期5259-5260,共2页Journal of Anhui Agricultural Sciences

基　　金：广西工学院自然科学基金项目(院科自0704104);广西教育厅资助项目(200708LX198)

摘　　要：[目的]为进一步开发利用野生毛葡萄籽原花青素提供依据。[方法]设置不同的贮藏条件、温度、pH值、添加剂,研究野生毛葡萄籽原花青素的稳定性。[结果]野生毛葡萄籽原花青素对光和温度十分敏感,当温度高于60℃时,野生毛葡萄籽原花青素吸光度值迅速减小。随着pH值的增大,野生毛葡萄籽原花青素吸光度值逐渐减小,pH值为6时达到最小值。添加柠檬酸、Vc、亚硫酸氢钠可提高野生毛葡萄籽原花青素的稳定性,而苯甲酸钠和过量的亚硫酸氢钠对其有明显的破坏作用。[结论]野生毛葡萄籽原花青素光、热稳定性较差,低pH值稳定性较好,Vc与柠檬酸配合使用增强其稳定性的效果好。[ Objective ] The research aimed to provide the basis for further development and utilization of proanthocyandin in the seeds of wild Vitis quinquangularis. [ Method] Different storage conditions, temperature, pH value and additives were set up to study the stability of proanthoeyanidin in the seeds of wild V. quinquangularis. [Result] Proanthocyandin in the seeds of wild Vitis quinquangularis was very sensitive to light and temperature. When the temperature was above 60 ℃, the absorbance value of proanthoeyanidin in the seeds of wild V. quinquangularis was quickly decreased. With the increasing of pH value, the absorbance value of proanthoeyanidin in the seeds of wild V. quinquangularis was quickly decreased and reached the minimum at pH value of 6. Adding citric acid, VC and sodium bisulfite could enhance the stability of proanthoeyanidin from wild V. quinquangularis , while sodium benzcate and superfluous sodium bisulfite had an obvious destructive effect on it. [Conclusion] The light and thermal stabilities of proanthoeyanidin in the seeds of wild V. quinquangularis were worse and their stability was better at low pH value. The application of combining VC and citric acid had better enhancement effect on its stability.

关 键 词：野生毛葡萄籽 原花青素 稳定性 

分 类 号：S663.1[农业科学—果树学]