不同基质条件下蓝莓果汁成分对花色苷稳定性的作用  

Effect of blueberry juice ingredients on anthocyanins stability under different matrix and processing condition

作　　者：刘晓燕[1] 李金星[2] 刘志刚[1] 马立志[1] 胡志和[2,3] 

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]天津商业大学生物技术与食品科学学院,天津300134 [3]天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2014年第22期95-101,105,共8页Science and Technology of Food Industry

基　　金：贵州省"125"重大科技专项(黔教合重大专项[2013]024);贵州省科技创新人才团队建设(黔科合人才团队[2013]4028);贵州省食品科学与工程重点学科建设(黔学位合字ZDXK[2014]13号);贵州省协同创新中心(黔教合协同中心字[201306]);贵州省教育厅产学研基地项目(黔教合KY字[2012]033号)

摘　　要：以蓝莓果汁和纯化的蓝莓花色苷为原料,通过比较不同基质中花色苷对p H、温度、光照、金属离子以及部分添加剂的稳定性,研究蓝莓果汁成分对花色苷稳定性的作用。结果表明：花色苷在p H≤3时比较稳定;对光和高温比较敏感。蔗糖、苯甲酸钠及Na＋、K＋、Ca2＋、Cu2＋、Fe2＋对花色苷的稳定性无显著影响;VC可以增加果汁中花色苷的稳定性,而对纯化后的花色苷稳定性具有破坏作用。在上述基质及加工条件下,蓝莓果汁成分在3≤p H≤6、避光、温度≤100℃等贮存条件以及添加苯甲酸钠、蔗糖、Na＋、K＋、Ca2＋、Cu2＋、Fe2＋、Fe3＋等条件下对花色苷的稳定性无显著影响;在光照以及添加VC、低浓度Mg2＋（0.01-0.05mol/L）等条件下对花色苷的稳定性有增强作用;在p H≤2以及添加高浓度Mg2＋（0.1mol/L）等条件下对花色苷的稳定性有破坏作用。The blueberry juice and purified blueberry anthocyanins as the raw material by comparing the stability of anthocyanins in different substrates on p H,temperature,light,metal ions and some of the additives,the effect of blueberry juice ingredients on the stability of anthocyanins was studied. The results showed that anthocyanins were stable at p H3 or less,and were sensitive to light and high temperature. Sucrose and sodium benzoate and Na＋,K＋,Ca2 ＋,Cu2 ＋,Fe2 ＋had no significant effect on the stability of anthocyanins. VCcould increase the stability of anthocyanins in blueberry juice,while it could be weaken the stability of the purified anthocyanins.Under the above matrix and processing conditions,blueberry juice ingredients had no significant effect on the stability of anthocyanins under the conditions which were 3 ≤p H≤6,dark,temperature≤100℃,the addition of sucrose,sodium benzoate,Na＋,K＋,Ca2＋,Cu2＋,Fe2＋and Fe3＋. But it could increase the stability of anthocyanins under the conditions which were light,in adding VCand low concentrations of Mg2 ＋（0.01 －0.05mol/L）. And it could be weaken the stability of the anthocyanins under the conditions such as p H ≤2,the addition of high concentration Mg2＋（0.1mol/L）.

关 键 词：蓝莓 果汁成分 花色苷 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]