荸荠皮棕色素在食品加工与贮藏中的稳定性及抗氧化性研究  

Stability and antioxidant activity of brown pigment from water chestnut skin in application in food processing and storage

作　　者：朱香澔 龚钰雯 方美甜 赖金连 李丽华 伍淑婕[1,4] 罗杨合 ZHU Xianghao;GONG Yuwen;FANG Meitian;LAI Jinian;LI Lihua;WU Shujie;LUO Yanghe(School of Food and Biology,Hezhou University,Hezhou 542899;Vocational College of Economics and Trade,Nanning 530000;Guangxi University of Science and Technology,Liuzhou 545000;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542899)

机构地区：[1]贺州学院食品与生物学院,贺州542899 [2]广西经贸职业技术学院,南宁530000 [3]广西科技大学,柳州545000 [4]广西康养食品科学与技术重点实验室,贺州542899

出　　处：《中国食品添加剂》2024年第5期93-100,共8页China Food Additives

基　　金：广西高校中青年教师科研基础能力提升项目资助(桂教科研[2022]2号2022KY1319);桂林市重点研发计划(20210208-3);国家重点研发计划子课题(2018YFD0901003);广西科技计划项目(桂科AC22080007);广西大学生创新创业训练项目(202211838026);校级生态环境保护研究专项课题(桂经贸职院教科[2022]40号JMST202205)。

摘　　要：探讨荸荠皮棕色素在马蹄糕、油炸薯条加工与米醋贮藏中的稳定性及相同条件模拟处理下的抗氧化活性变化。将自制的荸荠皮棕色素提取物应用于马蹄糕(蒸煮)、薯条(油炸)、米醋(低pH贮藏)等典型食品加工或贮藏中,以色价及其变化率、总色差及其变化率为指标探讨其稳定性,并通过模拟加工条件处理后,研究荸荠皮棕色素的抗氧化活性变化。研究表明,荸荠皮棕色素适用于马蹄糕蒸煮加工,蒸煮时间20 min为宜;荸荠皮棕色素可用于油炸薯条加工,以190℃下油炸60 s最佳;荸荠皮棕色素不适用于35℃下紫外光照及低pH (2.45)的米醋贮藏。经模拟条件处理后的荸荠皮棕色素ASTS、DPPH清除能力均下降,抗氧化活性降低。The stability of brown pigment extracted from water chestnut skin(BPWCS)in water chestnut cake,French fries and rice vinegar,and its antioxidant activity under the same simulated conditions was investigated.The homemade BPWCS was applied to the processing or storage of typical foods such as horseshoe cake(steamed),French fries(fried),and rice vinegar(low pH storage),color value and its change rate,the total color difference and its change rate were tested and used as indicators to study the stability and antioxidant activity of the brown pigment extracts.The results showed that the BPWCS was suitable in steamed water chestnut cake,and preferred cooking time was 20 min.The BPWCS can be for processing deep fried French fries,and the best frying time is 60 seconds at 190℃.It was not stable in rice vinegar storage at 35℃,under ultraviolet light and low pH(2.45).Both the ASTS and DPPH scavenging ability of BPWCS decreased,and antioxidant activity decreased after the simulated treatment.

关 键 词：荸荠皮棕色素 食品加工 食品贮藏 稳定性 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]