红树莓果汁和桑椹果汁花色苷结构的鉴定及杀菌方式对果汁品质的影响  

Identification of Anthocyanins in Red Raspberry and Mulberry Juices and Effects of Different Sterilization Treatments on the Quality of Juices

作　　者：李梦丽[1] 马建勇[1] 李春美[1,2] LI Mengli;MA Jianyong;LI Chunmei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学教育部环境食品学重点实验室,湖北武汉430070

出　　处：《食品科学》2018年第11期75-82,共8页Food Science

摘　　要：采用高效液相色谱-电喷雾质谱法和紫外-可见光谱法鉴定了红树莓及桑椹中主要花色苷及黄酮的组成,并以红树莓果汁及桑椹果汁为原料,对比分析了经巴氏杀菌(pasteurization,PS)、煮沸杀菌(boiling sterilization,BS)、微波杀菌(microwave sterilization,MS)3种杀菌方式处理前后其总花色苷、单个花色苷、总酚、主要黄酮、H2O2的相对含量及其他理化性质(p H值、可溶性固形物含量、吸光度、褐变度、透光率)的变化。结果表明:红树莓中的主要花色苷为矢车菊素-3-槐糖苷和矢车菊素-3-葡萄糖苷,桑椹中主要花色苷为矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷;与对照组相比,红树莓果汁和桑椹果汁总花色苷、单个花色苷及总酚的相对含量经3种杀菌方式处理后都有不同程度的降低,MS处理对其影响最小;3种杀菌方式处理后的果汁中H2O2相对含量没有显著性差别(P>0.05)。MS处理可以较好地保持红树莓果汁和桑椹果汁的营养品质。The major anthocyanins and flavonoids in red raspberry and mulberry were identified by ultraviolet-visible spectrophotometry and highperformance liquid chromatography-electrospray ionization-mass spectrometry. The effects of three different sterilization methods, including pasteurization（PS）, boiling sterilization（BS） and microwave sterilization（MS）, on the contents of total and individual anthocyanins, total phenols, major flavonoids and H2 O2, and other physicochemical properties（p H, total soluble solid, absorbance, browning degree and transmittance） of red raspberry and mulberry juices were compared in the present study. The results indicated that major anthocyanins were cyanidin 3-sophoroside and cyanidin 3-glucoside in red raspberry, and cyanidin 3-glucoside and cyanidin 3-rutinoside in mulberry. Compared with the untreated juice, three sterilization methods reduced the contents of total and individual anthocyanins and total phenols, and MS treatment showed the weakest effect. No significant difference in the H2 O2 level（P〈0.05） of sterilized juice was observed among different sterilization methods. Taken together, MS treatment could maintain the nutritional quality of red raspberry and mulberry juices.

关 键 词：高效液相色谱-电喷雾-质谱法 花色苷 红树莓果汁和桑椹果汁 巴氏杀菌 煮沸杀菌 微波杀菌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]