VC对微波降解蓝莓提取物矢车菊素-3-葡萄糖苷的影响  

Influence of VC on Microwave Degradation of the yanidin-3-glucoside of Blueberry Extract

作　　者：包蕊[1] 陈笛[1] 陈芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《保鲜与加工》2014年第6期34-39,共6页Storage and Process

基　　金：国家科技支撑计划项目(2012BAD31B05)

摘　　要：将不同浓度（0.8、0.4、0.2 mg/L）蓝莓提取物矢车菊素-3-葡萄糖苷分别与0.8 g/L的VC混合,在70℃、400 W、1 000 r/min条件下微波处理10 min,以不加VC为对照,采用pH示差法测定各处理中矢车菊素-3-葡萄糖苷的含量,并研究不同微波功率、温度以及时间下VC对矢车菊素-3-葡萄糖苷的保护作用。结果表明,矢车菊素-3-葡萄糖苷降解率随着微波温度、功率以及时间的增加而增加,VC对不同处理条件下的微波降解矢车菊素-3-葡萄糖苷均有一定的保护作用,保护率在5%~10%。该结果可为微波加热食品中活性组分的保护提供一定的理论依据。Different concentrations of blueberry extract cyanidin-3-glucoside （0.8, 0.4, 0.2 mg/L） were mixed with 0.8 g/L VC respectively and then treated at microwave conditions of 70℃, 400 W, 1000 r/min for 10 min, without VC as the control, the contents of cyanidin-3-glucoside in all treatments were determined by pH-differential spectrophotometry, and the protective effects of VC at different microwave power, temperatures and times on cyanidin-3-glucoside were studied. The results showed that, the degradation rates of cyanidin-3-glucoside increased with the increases of microwave temperature, power and time, VC had a certain protective effect on microwave degradation of the cyanidin-3-glucoside under different conditions, and the protective rate was in 5%-10%. The results could provide a theoretical basis for the protection of the active component of food by microwave heating.

关 键 词：VC 蓝莓提取物矢车菊素-3-葡萄糖苷 微波 降解 

分 类 号：S663.9[农业科学—果树学]