发酵糖蔗对花青素稳定性影响研究  

Effect of Fermented Sugarcane on the Stability of Anthocyanins

作　　者：张含 赵斌 东莎莎[3] ZHANG Han;ZHAO Bin;DONG Shasha(Shandong Taileyuan Food Technology Co.,Ltd.,Shanghai Branch,Shanghai 201615,China;Shandong Taileyuan Food Technology Co.,Ltd.,Taian 271400,China;Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China)

机构地区：[1]山东泰乐源食品科技股份有限公司上海分公司,上海201615 [2]山东泰乐源食品科技股份有限公司,山东泰安271400 [3]中华全国供销合作总社济南果品研究所,山东济南250014

出　　处：《中国果菜》2024年第4期24-29,共6页China Fruit & Vegetable

基　　金：山东省重点研发计划(重大科技创新工程)-北方代表性水果精深加工关键技术研发与应用(2022CXGC010601)。

摘　　要：花青素分子中吡喃环的氧原子是四价的,通常不稳定,易引起各种反应,从而使果蔬褪色。本文探究了保特瑞^(TM)LA型发酵糖蔗对花青素稳定性的影响,不同贮藏温度以及光照条件下发酵糖蔗的花青素。结果表明,加热处理会使蓝莓饮料褪色,而发酵糖蔗可以减少花青素在加热处理过程中的损失。蓝莓花青素降解的速度受贮藏温度的影响为37℃>常温>4℃,然而在不同温度及光照贮藏条件下,发酵糖蔗未体现稳定花青素的作用。因此,尚需要寻找更为合适的物质,在加工过程中最大程度上保留蓝莓花青素;同时,还需要对发酵糖蔗进行研究,探究其除了稳定花青素之外的作用。The oxygen atom of pyran ring in anthocyanin molecule is quadrivalent,usually unstable,easy to cause a variety of reactions,thus making fruit and vegetable pigments fade.In this paper,the effects of ^(TM)LA type fermented sugarcane on the stability of anthocyanins were studied,and the effects of fermented sugarcane on anthocyanins under different storage temperatures and different light conditions were analyzed.The results showed that heating treatment would make blueberry juice fade,and fermentation sugarcane could prevent the loss of anthocyanins during heating treatment.The rate of anthocyanin degradation of blueberry was also affected by storage temperature:37℃>normal temperature>4℃.However,under different storage conditions of temperature and light,fermented sugarcane did not show anthocyanin stabilization.Therefore,it is still necessary to find more suitable substances to retain blueberry anthocyanins to the maximum extent during processing.At the same time,it is also necessary to study fermented sugarcane and explore its role in addition to stabilizing anthocyanins.

关 键 词：发酵糖蔗 花青素 稳定性 贮藏温度 光照条件 

分 类 号：Q946.836[生物学—植物学]