脱味紫薯花色苷色素的稳定性  

Studies on Stability of Deodorized Anthocyanins from Purple Sweet Potato

作　　者：孙文娟[1] 张慜[1] 毛培成 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2014年第12期1278-1283,共6页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD27803-2)

摘　　要：研究了p H值、金属离子及有机酸对脱味紫薯花色苷色素溶液颜色特征及其稳定性的影响。结果表明,p H 3.0附近时脱味紫薯花色苷色素溶液最稳定;低浓度Fe3+有较强的增色作用,高浓度且随着时间延长Fe3+会导致花色苷降解;Fe2+不仅无增色效果,还会导致脱味紫薯花色苷降解褐变;低浓度的Ca2+、Mn2+和Cu2+对脱味紫薯花色苷色素有一定的辅色作用。草酸、丙二酸和L-苹果酸对紫薯花色苷色素有较好的辅色作用,提高了脱味紫薯花色苷色素的热稳定性,其中草酸辅色最显著,其次是丙二酸和L-苹果酸;柠檬酸和阿魏酸的增色效果不显著,抗坏血酸具有减色作用。The effects of pH-value,metal ions and organic acids on the color characteristics and stability of anthocyanins off-flavor from purple sweet potato were studied in this manuscript.The results showed that the anthocyanins was most stable when pH lower 3.0;Fe3＋ in lower concentration could increase the color intense most largely.But it could accelerate anthocyanins to degrade and brown in high concentration over extended time.Fe2＋ led to degradation.Ca2＋,Mn2＋ and Cu2＋ in low concentration had good copigmentation effects.Oxalic acid,malonic acid,and L-malic acid could enhanced the absorbance values and improved the thermal stability,which showed an increased tendency with organic acids concentration.Among the three organic acids,oxalic acid showed the best copigmentation effects,followed by L-malic acid and malonic acid.However,ferulic acid and citric acid had no significant copigmentation effect.Ascorbic acid was subtractive.

关 键 词：紫薯 花色苷色素 脱味 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]