山楂果原花青素稳定性研究  

Study on the stability of proanthocyanidins from hawthorn fruit

作　　者：张泽生[1] 高薇薇[1] 张颖[1] 钱俊[1] 王玉本[1] 侯冬梅[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2010年第8期108-112,共5页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B06)

摘　　要：研究了山楂果原花青素在不同贮存条件下的稳定性及相应的抗氧化能力,为其进一步开发利用提供理论依据。结果表明,山楂果原花青素对热、光敏感;酸性环境中稳定性较好;Fe3+、Cu2+、Fe2+对原花青素有明显的破坏作用,Mn2+、Al3+对原花青素稳定性有一定影响,其他常见金属离子对原花青素稳定性影响较小;食品添加剂抗坏血酸、柠檬酸、亚硫酸氢钠能提高原花青素稳定性,其他常用食品添加剂对原花青素稳定性影响较小;山楂果提取物的抗氧化能力与其原花青素含量呈正相关。The stability and antioxidant activity of the proanthocyanidins from hawthorn fruit in different storage conditions were investigated,and the results might be beneficial to further development using the proanthocyanidins.The results showed that the proanthocyanidins from hawthorn fruit was sensitive to heat and light,and was stable under the acid condition.The proanthocyanidins was severely destroyed when Fe3＋ ,Cu2＋ or Fe2＋ was added,and was a little affected when the medium added Mn2＋ or Al3＋ ,whereas other common metal ions had no such obvious effect on its stability.Food additive ascorbic acid,citric acid and sodium bisulfite could protect the proanthocyanidins.Moreover,there was a positive correlation between content and antioxidant activity of the proanthocyanidins from hawthorn fruit.

关 键 词：山楂果 原花青素 稳定性 抗氧化能力 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]