金属离子对玫瑰花色苷水提液稳定性的影响  

Effect of Metal Ions on the Stability of Aqueous Solution of Rose Anthocyanins

作　　者：王贵一 于雅静 何贵萍[1,3] 张佳琪[1,3] 余佳熹 吕远平[1,2] WANG Gui-yi;YU Ya-jing;HE Gui-ping;ZHANG Jia-qi;YU Jia-xi;LV Yuan-ping(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Research Center of Healthy Food Science Evaluation System,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Universities of Sichuan Province,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大学健康食品科学评价体系研究中心,成都610065 [3]四川大学食品科学与技术四川省高校重点实验室,成都610065

出　　处：《中国调味品》2021年第5期161-166,共6页China Condiment

摘　　要：该研究以玫瑰花色苷为研究对象,以CIELAB色空间a*、b*和△E*值及花色苷保存率为评价指标,研究了10种金属离子对玫瑰花色苷颜色稳定性的影响。结果表明:在pH值为3.0的溶液中,Na^(+)、Mg^(2+)、K^(+)、Pb^(2+)对玫瑰花色苷的颜色稳定性无明显影响;Ca^(2+)、Zn^(2+)、Mn^(2+)、Al^(3+)4种离子不会使花色苷水提液颜色发生明显改变,Cu^(2+)可导致水提液颜色产生肉眼可见的变化,较低浓度的Fe^(3+)可使花色苷水提液明显褪色,花色苷保存率大幅降低。玫瑰花色苷进行加工时,应避免与铜、铁质器具接触。该研究结果为玫瑰花色苷的开发应用提供了理论依据。In this study,taking rose anthocyanins as the research object,the effects of 10 kinds of metal ions on the color stability of rose anthocyanins are studied by using CIELAB color space a*,b* and △E* values and anthocyanin retention rate as the evaluation indexes.The results show that Na^(+),Mg^(2+),K^(+)and Pb^(2+)have no significant effect on the color stability of rose anthocyanins in the solution with pH of 3.0.Ca^(2+),Zn^(2+),Mn^(2+)and Al^(3+) ions do not significantly change the color of anthocyanin aqueous solution,while Cu^(2+)can cause visible change in the color of aqueous solution.Lower concentration of Fe^(3+) can make the anthocyanin aqueous solution fade obviously,and the anthocyanin retention rate decreases significantly.When rose anthocyanins are processed,should avoid contacting with copper,iron utensils.The results have provided a theoretical basis for the development and application of rose anthocyanins.

关 键 词：玫瑰 花色苷 金属离子 颜色稳定性 CIELAB色空间 

分 类 号：TS202.3[轻工技术与工程—食品科学]