食品配料及添加剂对玫瑰茄花色苷稳定性的影响  

Effects of Food Ingredients and Additives on the Stability of Anthocyanin from Roselle

作　　者：王丽霞 戴婷玉 邹雨 朱丽 张琼 肖丽霞[4] WANG Li-xia;DAI Ting-yu;ZOU Yu;ZHU Li;ZHANG Qiong;XIAO Li-xia(School of Environmental and Biological Engineering,Putian University,Putian 351100,Fujian,China;Key Laboratory of Loquat Germplasm Innovation and Utilization,Putian University,Putian 351100,Fujian,China;Department of Biology Science and Technology,Minnan Normal University,Zhangzhou 363000,Fujian,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,Jiangsu,China)

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100 [2]莆田学院枇杷种质资源创新与利用福建省高校重点实验室,福建莆田351100 [3]闽南师范大学生物科学与技术学院,福建漳州363000 [4]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品研究与开发》2020年第18期15-20,共6页Food Research and Development

基　　金：莆田学院博士科研启动基金(2019022);2017级莆田学院大学生创新创业项目(201911498072);莆田学院科研创新专项项目(2018ZP08)。

摘　　要：为研究玫瑰茄花色苷的稳定性,采用超声波辅助法和大孔树脂吸附法对玫瑰茄干花萼中花色苷进行提取纯化,以吸光度为指标,研究葡萄糖、白砂糖、麦芽糖、蜂蜜、麦芽糊精、甜蜜素、食盐、抗坏血酸8种常见食品配料及添加剂对玫瑰茄花色苷稳定性的影响。结果表明,葡萄糖和麦芽糊精根据添加量不同对玫瑰茄花色苷表现出增色作用及破坏作用;白砂糖、麦芽糖、蜂蜜、食盐、抗坏血酸对玫瑰茄花色苷均有不同程度的增色作用,其中蜂蜜的效果最好;甜蜜素对玫瑰茄花色苷具有破坏作用。In order to study the stability of anthocyanin in roselle,the anthocyanin was extracted and purified by an ultrasonic-assisted method and macro porous resin adsorption method. The effects of eight common food Ingredients and additives(glucose,sucrose,maltose,honey,maltodextrin,sodium cyclamate,salt,ascorbic acid)on the stability of the anthocyanins from roselle were studied with absorbance value as index. The results showed that glucose and maltodextrin showed protective and degradation effects on roselle anthocyanin depending on the amount of addition. Sucrose,maltose,honey,salt and ascorbic acid all had different degrees of hyperchromic effect on roselle anthocyanin,among which honey was the best. Sodium cyclamate had destructive effect on roselle anthocyanin.

关 键 词：玫瑰茄 花色苷 纯化 食品添加剂 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]