黄酮对刺葡萄花色苷辅色稳定化效果的研究  

Study on copigmentation effect and stability of flavonoids on spine grape anthocyanins

作　　者：王维茜 邓洁红[1,2] 田小燕[1] 刘永红[3] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《食品工业科技》2016年第2期318-321,361,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31271836);湖南省教育厅研究生科研创新课题(CX2015B264)

摘　　要：研究了几种黄酮类物质对刺葡萄花色苷的辅色作用,并研究了槲皮素、黄芩素和芦丁对刺葡萄花色苷热稳定性的影响。结果表明:槲皮素对刺葡萄花色苷的辅色效果最为显著(p<0.05),其次是黄芩素和芦丁,浓度为0.1 mmol·L-1时单位浓度辅色效果最佳;槲皮素和黄芩素辅色时,在p H2.0处,辅色效果最好,而芦丁辅色时,最佳p H为3.0。加入槲皮素、黄芩素、芦丁后,刺葡萄花色苷的降解速率常数(k)皆显著小于对照组,半衰期(t1/2)均显著高于对照组(p<0.05)。经槲皮素、黄芩素、芦丁辅色后刺葡萄花色苷的活化能(Ea)分别为88.48、91.67、83.62 k J/mol,显著(p<0.05)高于对照组的74.51 k J/mol,说明加入槲皮素、黄芩素、芦丁能提高刺葡萄花色苷的热稳定性。The copigmentation was studied on the spine grape anthocyanins by different flavonoids. The effects of quercetin,baicalein and rutin on the thermal stability of spine grape anthocyanins were also investigated. The results showed that the most significant copigment was quercetin（p〈0.05）,followed by baicalein and rutin,and the best concentration of copigment was 0.1 mmol/L-1. Quercetin and baicalein had the best copigmentation effects at p H2.0,while rutin at p H3.0. The degradation rate（k） of spine grape anthocyanins decreased after adding quercetin,baicalein and rutin,and the half-life（t1/2） were improved（p〈0.05）. The activation energy（Ea）of quercetin,baicalein and rutin were 88.48,91.67 and 83.62 k J/mol,respectively,all significantly（p〈0.05）higher than that of the control group which was 74.51 k J/mol. The results indicated that quercetin,baicalein and rutin could improve the thermal stability of spine grape anthocyanins.

关 键 词：刺葡萄花色苷 黄酮 辅色 热稳定性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]