葡萄皮渣花色苷稳定性研究  

Stability of Anthocyanins from Grape Pomace

作　　者：张雨桐[1] 朱磊[1] 郭志龙[2] 关薇[1] 李丹丹[1] 孙泽堃 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学工程学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2015年第8期1-3,7,共4页Farm Products Processing

基　　金：国家青年基金项目(31401828);黑龙江八一农垦大学引进人才科研启动计划(XYB2013-16)

摘　　要：以山葡萄酿酒皮渣中提取的花色苷为对象,研究温度、光照、抗坏血酸、苯甲酸钠以及蔗糖等5种因素对其稳定性的影响。结果表明,花色苷在低于40℃的条件下降解缓慢,在高于60℃的条件下降解迅速;光照条件下花色苷易降解,尤其是要避免阳光照射;柠檬酸可以抑制花色苷的降解,0.02%的柠檬酸即可发挥作用,而抗坏血酸却促进花色苷降解;低浓度的苯甲酸钠和蔗糖对花色苷稳定性无显著影响。The anthocyanins extracted from wine grape pomace are selected as research material. The effects of five factors on their stability are studied, including temperature, illumination, ascorbic acid, sodium benzoate and sucrose. The results show that：the anthocyanins degrad slowly below 40 ℃,but quickly above 60 ℃;the anthocyanins are easy to degrade when exposed to light,especially sunlight;citric acid could inhibit the degradation of anthocyanins,the concentration of 0.02% can play the role,while ascorbic acid can promote the degradation of anthocyanins;the low concentration of sodium benzoate and sucrose have no significant effect on the stability of anthocyanins.

关 键 词：葡萄皮渣 花色苷 稳定性 

分 类 号：TQ914[化学工程]