彩麦麸皮花色苷的稳定性研究  

Research on the Stability of Color Wheat Bran Anthocyanin

作　　者：谷玉娟[1] 苏东民[1,2] 苏东海[1,3] 时玉晴 陈志成[1] 林江涛[1] 

机构地区：[1]河南工业大学,郑州450001 [2]郑州铁路职业技术学院,郑州450002 [3]北京电子科技职业学院,北京100176

出　　处：《食品工业》2016年第4期30-34,共5页The Food Industry

基　　金：国家自然科学基金项目(31171789)

摘　　要：探究了彩麦麸皮花色苷在外界条件下的稳定性,为彩麦麸皮花色苷的加工应用提供理论参考,并加快相关产品的研究与开发。选取河南彩色小麦中普黑麦1号和漯珍6号蓝麦为原材料,利用紫外可见分光光度法研究了pH、温度、金属离子及VC等几种添加剂对彩麦麸皮花色苷的影响作用。结果表明:彩麦麸皮花色苷在偏酸性和低温(≤65℃)条件下较稳定。离子浓度为2.0 mmol/L时,K^+、Na^+和Ca^(2+)的加入增强了花色苷的稳定性;Fe^(3+)、Cu^(2+)、VC及一定浓度的柠檬酸(≥0.5%)和蔗糖(≥5%)的加入则使花色苷稳定性下降;2%或3%的食盐可显著提高其稳定性。故彩麦麸皮花色苷的稳定性受pH和温度的影响较大,不同的金属离子和添加剂对其稳定性影响不同。To explore the stability of color wheat bran anthocyanin under the outside condition, provide theoretical reference for the processing and application of color wheat bran anthocyanins and accelerate the research and development of related products. The Rye 1 and Luozhen 6 blue wheat from Henan were selected as the materials, using the UV-vis spectroscopy to study the effect of the pH, temperature, metal ion, and VC additives on the color wheat bran anthocyanin. The results showed the color wheat bran anthocyanin was more stable under partial acidic condition and low temperature（≤65 ℃）. When the ion concentration was 2.0 mmol/L, the K＋, Na＋ and Ca2＋ enhanced the stability of anthocyanins; Fe3＋, Cu2＋, VC, a certain concentration of citric acid（≥0.5%） and sucrose（≥5%） made the stability decreased. The salt（2% or 3%） could significantly improve its stability. The conclusion showed the stability of color wheat bran anthocyanins was greatly influenced by the pH and temperature and different metal ions and additive had different effects on its stability.

关 键 词：彩色小麦 麸皮 花色苷 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]