不同石榴品种果汁花色苷稳定性的比较分析  

Study on the Stability of Anthocyanins from Different Pomegranate Varieties

作　　者：许明秀 解思琦 罗华 毕润霞 赵丽娜 谭伟 李庆亮 XU Mingxiu;XIE Siqi;LUO Hua;BI Runxia;ZHAO Lina;TAN Wei;LI Qingliang(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,China;Yicheng Fruit Center of Zaozhuang/Pomegranate Research Center of Zaozhuang,Zaozhuang 277300,China;College of Life Sciences,Zaozhuang University,Zaozhuang 277160,China)

机构地区：[1]枣庄学院食品科学与制药工程学院,山东枣庄277160 [2]枣庄市峄城果树中心/枣庄市石榴研究中心,山东枣庄277300 [3]枣庄学院生命科学学院,山东枣庄277160

出　　处：《食品科技》2021年第1期205-211,共7页Food Science and Technology

基　　金：山东省果树生物技术育种重点实验室开放课题(2018KF07);山东省重点研发计划项目(2019GNC20401);山东省自然科学基金项目(ZR2019BC092);枣庄学院博士科研启动基金项目(1020707)。

摘　　要：花色苷是石榴果汁中的酚类物质之一,对果汁的感官和品质有重要的影响。但目前关于不同品种石榴汁花色苷稳定性的差异研究未见报道。文章以18个石榴品种果汁为材料,研究了不同温度处理、不同储存时间对石榴汁花色苷稳定性的影响。结果表明,18个石榴品种果汁总花色苷含量在3.642~51.547 mg/gFW,不同品种之间有差异,其中‘甜绿籽’最高,‘淮北青皮甜’最低。不同品种总花色苷含量在20、4 ℃下随着储存时间的延长逐渐下降,在15 d时,总花色苷含量保留率分别是0 d的39.55%~79.07%、64.55%~94.82%,4 ℃下‘小青皮’保留率最高,‘豫石榴3号’最低,而20 ℃下‘怀远二笨子’保留率最高,‘甜绿籽’最低。石榴汁在20、35、50、65、80 ℃ 5个温度下处理1 h,不同品种总花色苷含量随处理温度升高逐渐下降,在80 ℃下,总花色苷含量下降了13.73%~72.66%,其中,‘临潼青皮甜’总花色苷含量保留率最低,‘豫石榴3号’最高。18个石榴品种果汁总花色苷含量有差异,高温下不稳定,低温储存较稳定,在石榴汁加工、储存过程中建议使用花色苷含量高且稳定的石榴品种‘小青皮’。Anthocyanin is one of the phenolic substances in pomegranate juice,which affects the sense and quality of juice.However,the study on the stability of anthocyanins in different pomegranate juice was not reported.In this paper,18 pomegranate juice varieties were used as materials to study the effects of different temperature treatment,different storage time at different temperatures on the stability of anthocyanins in pomegranate juice.The results showed that the anthocyanin content of 18 pomegranate varieties was 3.642~51.547 mg/gFW,and there were differences among different varieties.The content of ‘sweet green seed’ was the highest,while the one of ‘Huaibei green peel sweet’ was the lowest.The total anthocyanin content of different varieties decreased with the prolongation of storage days at 4 ℃ and 20 ℃.At the 15th day,the retention content of total anthocyanin was 39.55%~79.07% and 64.55%~94.82% respectively.At 4 ℃,the retention rate of total anthocyanin content in ‘Xiaoqingpi’ and ‘Yushiliu No.3’ were respectively the highest and lowest,while at 20 ℃ the ones in ‘Huaiyuanerbenzi’ and ‘sweet green seed’ were respectively the highest and lowest.The anthocyanin content of different varieties in pomegranate juice treated at 20,35,50,65 ℃ and 80 ℃ for 1 h decreased with the increase of treatment temperature.At 80 ℃,the total anthocyanin content of all varieties decreased 13.73%~72.66%,the retention rate of anthocyanin content in ‘Lintong green peel sweet’ was the lowest,while the one in ‘Yushiliu No.3’ was the highest.The content of total anthocyanin varies among eighteen pomegranate varieties.The anthocyanin are unstable at high temperature and stable when storage at low temperature.‘Xiaoqingpi’ which had high content of and stable anthocyanin,should be considered in processing and storage of pomegranate juice.

关 键 词：石榴 花色苷 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]