单宁酸对紫玉米芯花色苷稳定性影响的研究  

Studies on Tannic Acid on Stability of Anthocyanins from Purple Corn Cob

作　　者：焦宇知[1,2] 杨振东 周运华[4] 

机构地区：[1]江苏食品药品职业技术学院,淮安223003 [2]Purdue University,West Lafayette(IN,USA 47907) [3]金陵药业股份有限公司,南京210009 [4]杭州娃哈哈集团有限公司,杭州310020

出　　处：《食品工业》2015年第12期81-85,共5页The Food Industry

基　　金：淮安市国际合作交流项目(HG201309);江苏省“青蓝工程”中青年学术带头人培养项目资助(苏教师〔2014〕23号);江苏省首批高校优秀中青年教师境外研修计划(苏教师〔2011〕34号);江苏省食品加工工程技术研究开发中心(苏教财[2010]69号);淮安市食品技术研究院(HAP201301)

摘　　要：在不同pH、温度和光照条件下研究了单宁酸对紫玉米芯花色苷稳定性的影响。结果表明,在pH 4.0条件下,单宁酸对紫玉米芯花色苷的向红效应(Amax)和增色效应(λmax)的效果要好于pH 3.0条件下。与对照相比,同一温度和光照条件下添加单宁酸的紫玉米芯花色苷降解速率低,半衰期长,耐热和光性好。单宁酸能增强花色苷对光、热的稳定性,对紫玉米芯花色苷有辅色作用。Effects of tannic acid on stability of anthocyanins from purple corn cob at different conditions of pH, temperature and light were investigated. The results showed that better bathochromic effect（Amax） and color enhancing effect（λmax） of tannic acid on anthocyanins were achieved at pH 4.0 in comparison to pH 3.0. Decreased degradation rate, extended half-life of anthocyanins and higher capability of heat-resistance light-resistance were obtained as well when compared with control sample at same temperature and light. Tannic acid had positive correlation with stability of anthocyanins to light and temperature and copigmentation on anthocyanins from purple corn cob.

关 键 词：紫玉米芯 花色苷 辅色 单宁酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]