辅色剂对蓝莓花色苷的辅色作用及其稳定性的影响  

Copigmentation and stability of copigment on blueberry anthocyanins

作　　者：李颖畅[1] 吕春茂[2] 孟宪军[2] 于娜[2] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121000 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2010年第9期301-303,309,共4页Science and Technology of Food Industry

基　　金：沈阳市青年人才计划项目(1081240-1-02)

摘　　要：研究了几种辅色剂对蓝莓花色苷的辅色作用,并研究了微波、不同温度和光照条件下辅色剂丁二酸、苹果酸、对羟基苯甲酸、阿魏酸对蓝莓花色苷稳定性的影响。结果表明:丁二酸、苹果酸、对羟基苯甲酸、阿魏酸对蓝莓花色苷具有辅色作用,浓度为0·05mol/L辅色效果最佳,而且能够增强花色苷光热稳定性,但对微波处理的花色苷辅色效果次之。总之,在这4种辅色剂中,丁二酸、苹果酸、对羟基苯甲酸对蓝莓花色苷的稳定性较强,阿魏酸偏弱。The copigmentation was studied on the blueberry anthocyanins by different copigment.Succinic acid,malic acid,hydroxybenzoic acid,ferulic acid were investigated on the stability of blueberry anthocyanins.The results indicated that succinic acid,malic acid,hydroxybenzoic acid,ferulic acid could not only increase colour of blueberry anthocyanins,but also increase the stability of blueberry anthocyanins on light and temperature.0.05mol/L was good in copigmentation.They were poor on the stability of blueberry anthocyanins treated by microwave.Succinic acid,malic acid,hydroxybenzoic acid,ferulic acid were stronger,but ferulic acid was poorer on the stability of blueberry anthocyanins.

关 键 词：辅色剂 蓝莓花色苷 辅色作用 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]