花色苷在不同环境因素和食品基质中的降解规律  

Degradation rules of anthocyanin in different environmental factors and food matrices

作　　者：赵文鹏 赵昌玉 单洪雁 许慧卿[1] 李松南 王君 ZHAO Wenpeng;ZHAO Changyu;SHAN Hongyan;XU Huiqing;LI Songnan;WANG Jun(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China;Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州大学农业科技发展研究院/教育部农业与农产品安全国际合作联合实验室,江苏扬州225009

出　　处：《轻工学报》2023年第2期41-47,共7页Journal of Light Industry

基　　金：国家自然科学基金项目(82000791);中国博士后自然科学基金面上项目(2022M712692);江苏省自然科学基金项目(BK20220585);扬州市“绿扬金凤计划”优秀博士项目(YZLYJFJH2021YXBS172);扬州市重点研发计划(社会发展)项目(YZ2022076)。

摘　　要：为探明不同环境因素和食品基质条件对花色苷的降解规律,研究了不同温度(4~100℃)、光照条件(避光、日光和紫外光)、冻融循环(5次)、蔗糖添加量(0~20%)和NaCl添加量(0~5.0%)对花色苷保留率的影响,并构建了降解动力学模型。结果表明:温度从4℃升高到100℃时,花色苷10 h保留率从88.19%降低至28.10%,其半衰期(t_(1/2))从55.0 h降低至5.9 h(P<0.05);与避光条件相比,紫外光条件下的花色苷10 h保留率和t_(1/2)均达到最低值(84.41%和43.0 h);经过5次冻融循环后,花色苷120 h保留率降低至85.21%,此时的t_(1/2)为612.6 h;在80℃稳定性加速实验中,当蔗糖添加量为10%时,花色苷10 h保留率和t_(1/2)均达到最高值(60.17%和13.7 h),而当NaCl添加量为5%时,花色苷10 h保留率和t_(1/2)均达到最高值(54.63%和11.3 h)。花色苷的贮藏和加工应尽量避免高温、紫外光和冻融循环,并可添加适量的蔗糖和NaCl以增强其稳定性。To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices,the effects of different temperatures(4~100℃),illumination conditions(avoiding light,sunlight,and ultraviolet),freeze-thaw cycles(5 times),sucrose additions(0~20%)and NaCl additions(0~5.0%)on the anthocyanin retention were investigated,and their degradation kinetic models were further established.Results showed that,with the temperature increasing from 4℃to 100℃,anthocyanin retention of 10 h decreased significantly from 88.19%to 28.10%,and their half-life time(t_(1/2))decreased from 55.0 h to 5.9 h(P<0.05).Compared with avoiding light,both anthocyanin retention of 10 h and t_(1/2) under ultraviolet were the lowest(84.41%and 43.0 h).After five freeze-thaw cycles,anthocyanin retention of 120 h was reduced to 85.21%with the corresponding t_(1/2) of 612.6 h.Both During 80℃of stability acceleration experiment,both anthocyanin retention of 10 h and their t_(1/2) reached the highest value(60.17%and 13.7 h)with sucrose addition of 10%,and the above values also reached the highest value(54.63%and 11.3 h)with NaCl addition of 5%.The storage and processing of anthocyanins should avoid high temperature,ultraviolet and freeze-thaw cycles as much as possible,and an appropriate amount of sucrose and NaCl is encouraged to add could be added to enhance the stability of antholyanins.

关 键 词：花色苷 环境因素 食品基质 稳定性 降解动力学 

分 类 号：TS205[轻工技术与工程—食品科学]