花青素与大豆不溶性膳食纤维稳定体系优化构建及评价  

Construction Optimization and Evaluation of Anthocyanin and Soybean Insoluble Dietary Fiber Stable System

作　　者：孙肖振 陈冬霞 郭文睿 安玲玉 石镇铭 刘宇恒 贺阳[1] 文连奎[1] SUN Xiao-zhen;CHEN Dong-xia;GUO Wen-rui;AN Ling-yu;SHI Zhen-ming;LIU Yu-heng;HE Yang;WEN Lian-kui(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2023年第5期29-34,共6页Food Research and Development

基　　金：吉林省科技发展计划项目(20210202105NC)。

摘　　要：以山葡萄榨汁后皮渣中提取的花青素纯化物(purified anthocyanins,ACN)、大豆副产物豆渣中提取的大豆不溶性膳食纤维(soybean insoluble dietary fiber,SIDF)为原料,以吸光度和沉淀离心率为评价指标,构建ACN与SIDF稳定体系,并以花青素保存率为指标评价该体系的热、光稳定性。结果表明:构建稳定体系的最优参数为ACN与SIDF质量比1∶30、SIDF粒径300目、乳化温度30℃、乳化时间50 min。稳定体系在100℃水浴中热处理100 min和室温(20±2)℃下光照30 d后,花青素保存率分别为72.66%和71.45%。综合表明,优化构建的ACN与SIDF稳定体系中花青素的热、光稳定性明显提高。The purified anthocyanins(ACN)extracted from the skin residue of Vitis amurensis Rupr. and the soybean insoluble dietary fiber(SIDF)extracted from the bean dregs were taken as raw materials. The ACN-SIDF stable system was constructed with absorbance and sedimentation eccentricity as evaluation indicators. The thermal and light stabilities of the stable system were evaluated by the retention rate of ACN. The results showed that the optimum conditions of the stable system were determined as follows:ACN-SIDF mass ratio of 1 ∶ 30,the SIDF particle size of 300 mesh,the emulsification temperature of 30 ℃,and the emulsification time of 50 min.After heat treatment in a water bath at 100 ℃ for 100 min and sunlight treatment at(20±2)℃ for 30 d,the retention rates of ACN were 72.66% and 71.45%,respectively. The experimental results showed that the thermal and light stabilities of ACN in the optimized ACN-SIDF stable system significantly improved.

关 键 词：花青素 大豆不溶性膳食纤维 稳定体系 构建 评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]