青藏高原黑果枸杞花青素稳定性评价  

Evaluation of the Stability of Anthocyanins in Lycium ruthenicum Murr. from Qinghai Tibet Plateau

作　　者：陈莎莎[1,2,3,4] 索有瑞[1,2] 白波[1,2] 王洪伦[1,2,3] 胡娜[1,2,3] 

机构地区：[1]中国科学院西北高原生物研究所青海省青藏高原特色生物资源研究重点实验室,西宁810001 [2]省部共建三江源生态与高效农牧业国家重点实验室(青海大学),西宁810016 [3]中国科学院西北高原生物研究所湖州高原生物资源产业化研究中心,湖州313099 [4]中国科学院大学,北京100049

出　　处：《天然产物研究与开发》2017年第2期322-328,共7页Natural Product Research and Development

基　　金：青海省重点实验室发展专项(2014-Z-Y3);青海省自然科学基金青年基金(2016-ZJ-928Q);青海省科技支撑计划(2014-SF-142);中国科学院"西部青年学者"B类项目

摘　　要：采用控制变量法分别研究了环境因素(pH、温度、光照)和添加物(氧化剂、还原剂、食用酸、糖、防腐剂和金属离子)对青藏高原黑果枸杞花青素稳定性的影响。用分光光度计法测定花青素含量的变化。结果表明,酸性(pH<3)、低温(T<60℃)、避光条件有利于花青素溶液稳定保存。氧化剂(H_2O_2)和还原剂(Na_2SO_3)对花青素稳定性有不良影响;食用酸(柠檬酸、抗坏血酸、草酸、酒石酸)、葡萄糖、蔗糖可增加花青素稳定性;防腐剂苯甲酸对花青素稳定性无显著影响;金属离子Na^+、K^+、Ca^(2+)、Mg^(2+)、Al^(3+)对花青素稳定性无不良影响,而Zn^(2+)、Cu^(2+)、Fe^(3+)对花青素稳定性有不良影响。The effect of environmental factors such as p H,temperature,light and additives such as oxidizer,deoxidizer,edible acids,sugars,preservatives and metal ions on the stability of anthocyanidins in Lycium ruthenicum Murr. was studied by the method of controlling variable factors. The changes of anthocyanin content were measured by a spectrophotometry. The results showed that acidic（ pH 〈3. 0）,low temperature（ T 〈60 ℃） and dark conditions were better for the stability of anthocyanins. Oxidant（ H2O2） and deoxidizer（ Na2SO3） were found to have unfavorable effects on anthocyanins; edible acids（ citric acid,ascorbic acid,oxalic acid and tartaric acid）,glucose and sucrose were found to increase the stability of anthocyanin; The antiseptic benzoic acid was found to have no significant effect on the stability of anthocyanins; metal ions Na^＋,K^＋,Ca^2＋,Mg^2＋,Al^3＋were found to have no adverse effects on the stability of anthocyanins.however,Zn^2＋,Cu^2＋,Fe^3＋had an adverse effect on the stability of anthocyanins.

关 键 词：黑果枸杞 花青素 稳定性 环境因素 添加物 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]