赖氨酸对紫玉米芯花青素热稳定性影响的研究  

Effects of Lysine on the Thermal Stability of Purple Corncob Anthocyanin

作　　者：华燕菲 贾艳菊[1] 段嘉婧 生庆海[1] HUA Yanfei;JIA Yanju;DUAN Jiajing;SHENG Qinghai(College of Biology Science and Engineering,Hebei University of Economics and Business,Shijiazhuang,Hebei 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《农产品加工》2020年第9期1-4,7,共5页Farm Products Processing

基　　金：河北省教育厅高等学校科学技术研究重点项目(ZD2016074);河北省重点研发计划项目(19227129D);河北经贸大学科研基金项目(2016KYZ06)。

摘　　要：研究了赖氨酸对紫玉米芯花青素热稳定性的影响。在pH值3.0和pH值5.4条件下,分别测定了添加不同质量分数赖氨酸(0,1%,3%,5%)的紫玉米芯花青素的吸收光谱。然后,于波长510 nm处测定经85℃热处理1,2,3 h时的不同赖氨酸-花青素溶液的吸光度,计算了相关热降解动力学参数。结果表明,添加赖氨酸对紫玉米芯花青素的吸收光谱没有影响,但增加了花青素的热降解率、热降解反应常数,减小了热降解的半衰期。由此可见,添加赖氨酸可降低紫玉米芯花青素的热稳定性。Effects of lysine on the thermal stability of anthocyanin from purple corn cobs were studied in this experiment.The absorption spectra of anthocyanin in purple corn cobs with different concentrations of lysine(0,1%,3%,5%)were determined at pH 3.0 and pH 5.4.Absorbances of anthocyanin solutions with different lysine concentration were measured at 510 nm wavelengths after heating at 85℃for 3 h.The relevant thermal degradation kinetic parameters were calculated.Addition of lysine had no effect on the absorption spectrum of anthocyanin in purple corn cobs.However,the thermal degradation rate and reaction constant of anthocyanin increased with the lysine addition,and the half-life of thermal degradation reduced.Those results indicated adding lysine could reduce the thermal stability of purple corn cob anthocyanin.

关 键 词：赖氨酸 紫玉米 花青素 PH值 热稳定性 

分 类 号：S513[农业科学—作物学]