天然蓝色花色苷-亚铁螯合物的制备及稳定性研究  

Preparation of Natural Blue Ferrous Anthocyanin Chelate and Its Stability

作　　者：潘飞 赵磊[1,2] 周娜 郝帅[1,2] 王成涛[1,2] 聂元茜 PAN Fei;ZHAO Lei;ZHOU Na;HAO Shuai;WANG Chengtao;NIE Yuanxi(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品营养与人类健康北京高精尖创新中心,北京100048 [2]北京工商大学北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品与生物技术学报》2021年第5期70-77,共8页Journal of Food Science and Biotechnology

基　　金：国家“十三五”重点研发计划项目(2018YFC1604203-2、2018YFD0400403);国家自然科学基金项目(31701575);北京市属高校高水平教师队伍建设支持计划(CIT&TCD201704042、IDHT20180506)。

摘　　要：为缓解天然蓝色素资源稀缺的现状,本研究选择花色苷和Fe^(2+)为原料制备花色苷-Fe^(2+)螯合物,并采用酸性(pH=3.0)模拟饮料体系,评估其作为天然蓝色素的可行性,以及在储藏和热处理条件下的颜色稳定性。结果表明:以花色苷与Fe^(2+)摩尔比为1∶350制备的花色苷-Fe^(2+)螯合物颜色呈蓝紫色,其降解遵循一级反应动力学(R^(2)>0.80)。黑暗储藏14 d,花色苷-Fe^(2+)螯合物在4℃的颜色稳定性优于20℃,通过添加黄原胶能提高花色苷-Fe^(2+)螯合物的半衰期和活化能,进而减缓降解和蓝色损失。然而,热处理过程中,花色苷-Fe^(2+)螯合物的热稳定性较差,高温加速花色苷-Fe^(2+)螯合物降解。总之,花色苷-Fe^(2+)螯合物作为天然食用蓝色素,有较好的应用潜力,在低温食品加工和储藏中表现出较好的稳定性。To alleviate the scarcity of natural blue pigment resources,anthocyanin-Fe^(2+) chelates were prepared using anthocyanin and Fe^(2+) salt in this study.Their feasibility as natural blue pigments and the color stability in a simulated beverage system(pH 3.0)during storage and under thermal treatment were evaluated.The results showed that the anthocyanin-Fe^(2+) chelate prepared with an anthocyanin:Fe^(2+) molar ratio of 1:350 was bluish violet,and its degradation followed the first-order reaction kinetics(R^(2)>0.80).Under dark storage for 14 days,the color stability of anthocyanin-Fe^(2+) chelate at 4℃was better than that at 20℃.The half-life and activation energy values of anthocyanin-Fe^(2+) chelate were improved by adding xanthan gum,which slowed down the degradation and blue color loss.However,the thermal stability of anthocyanin-Fe^(2+) chelate was poor during thermal treatment,and its degradation was accelerated at high temperature.In conclusion,anthocyanin-Fe^(2+) chelates,as natural edible blue pigments,have good application potentials and exhibit good stability in low-temperature food processing and storage.

关 键 词：天然蓝色素 花色苷-Fe^(2+)螯合物 色差值 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]