桑葚干和桑葚酒中花青素稳定性分析  

Stability Analysis of Anthocyanins in Dried Mulberry and MulberryWine

作　　者：张新灿 郭浩然 张静 李小定[1] ZHANG Xin-can;GUO Hao-ran;ZHANG Jing;LI Xiao-ding(School of Food Science and Technology,Huazhong Agricultural University,Key Laboratory of Environmental Food Science,Ministry of Education,Wuhan 430070,Hubei,China)

机构地区：[1]华中农业大学食品科技学院,环境食品学教育部重点实验室,湖北武汉430070

出　　处：《食品研究与开发》2022年第24期51-57,共7页Food Research and Development

基　　金：湖北省科技创新专项重大项目(2016ABA106)。

摘　　要：研究光照、温度、氧化剂和还原剂对桑葚干和桑葚酒中花青素稳定性的影响,通过自由基清除试验评价桑葚干和桑葚酒的抗氧化能力,相关性分析讨论表征桑葚花青素稳定性的指标,比较桑葚花青素在不同产品中的稳定性。结果表明,桑葚酒中花青素对光照、温度、氧化剂、还原剂的耐受性显著强于桑葚干。桑葚酒提取物清除DPPH和ABTS+自由基的半数抑制率浓度均为3.05 mg/mL,对应的桑葚干提取物为3.93 mg/mL和3.55 mg/mL。相关性分析结果表明,光照、温度和H2O2对花青素的稳定性、花青素清除DPPH、ABTS+自由基能力与聚合型花青素占比成显著的正相关关系(p<0.05)。表征花青素的稳定性指标可能是聚合型花青素所占比重,桑葚酒中花青素的稳定性强于桑葚干,更耐受复杂的外界环境变化。The effects of light,temperature,oxidants,and reductants on the stability of anthocyanins in dried mulberry and mulberry wine were analyzed.Additionally,the antioxidant potency of dried mulberry and mulberry wine were assessed by radical scavenging experiment and a correlation analysis was analyzed to discuss the indices characterizing the stability of mulberry anthocyanins in different products.The results showed that the tolerance of anthocyanins to light,temperature,oxidants,and reductants was significantly stronger in mulberry wine than in dried mulberry.The half inhibitory concentration to scavenge DPPH and ABTS+free radicals in mulberry wine extract was 3.05 mg/mL,while it was 3.93 mg/mL and 3.55 mg/mL,respectively,in the corresponding dry mulberry extract.Correlation analysis results showed that the stability of anthocyanins in the presence of different light,temperature,and H2O2 conditions,and their ability to scavenge DPPH and ABTS+free radicals significantly positively correlated with the proportion of polymeric anthocyanins(p<0.05).The stability index of anthocyanins may indicate the proportion of polymeric anthocyanins.Furthermore,anthocyanins in mulberry wine were more stable and tolerant to complex external environmental changes than those in dry mulberry.

关 键 词：抗氧化 聚合型花青素 亲核反应 自由基 相关性分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]