环状糊精对杨梅酒色泽贮藏稳定性的影响  

Effects of cyclodextrin on color stability in bayberry wine storage

作　　者：黄莎 杨选 杨动听 王晔洋 李伟荣 HUANG Sha;YANG Xuan;YANG Dongting;WANG Yeyang;LI Weirong(Lishui Academy of Agricultural and Forestry Sciences,Lishui 323000)

机构地区：[1]丽水市农林科学研究院,丽水323000

出　　处：《中国食品添加剂》2024年第8期74-81,共8页China Food Additives

基　　金：丽水市公益性技术应用研究项目(2021GYX07)。

摘　　要：本文以杨梅酒为材料,研究了α/β-环状糊精对其贮藏过程中花色苷含量、DPPH自由基清除率和色差的影响,并对花色苷降解动力学进行分析,检测了杨梅酒不同种类花色苷的含量,结果表明α/β-环状糊精可以显著延缓杨梅酒中花色苷的降解,延长花色苷的半衰期T1/2,延缓杨梅酒红值和色彩饱和度的下降,减少总色差的变化,维持杨梅酒外观红艳的色泽,且α-环状糊精的效果优于β-环状糊精,试验浓度1%、2%和4%,α/β-环状糊精添加的浓度越高护色效果越好。α-环状糊精在保护花色苷的时候,更倾向于保护矢车菊素-3-O-葡萄糖苷和芍药花素-3-O-葡萄糖苷不被降解,建议采用4%-α-环状糊精处理用于增加杨梅酒色泽贮藏稳定性。Using bayberry wine as raw material,The effects ofα/β-cyclodextrin on anthocyanin content,DPPH radical clearance rate,and color difference of bayberry wine during storage were investigated.The degradation kinetics of anthocyanins were analyzed.The content of different types of anthocyanins in bayberry wine was detected.The results showed that the addition ofα/β-cyclodextrins could significantly delay the degradation of anthocyanins in bayberry wine,extended the T1/2 of anthocyanins,delayed the decrease in red value and color saturation of bayberry wine,reduced changes in total color difference,and maintained the red and vibrant appearance of bayberry wine.The effect ofα-cyclodextrin was superior toβ-cyclodextrin,at experimental concentrations of 1%,2%,and 4%,the higher the concentration ofα/β-cyclodextrins added,the better the color protection effect.When protecting anthocyanins,α-cyclodextrin tended to protect cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside from degradation.It was recommended to use 4%-α-cyclodextrin treatment to enhance the color stability of bayberry wine during storage.

关 键 词：杨梅酒 环状糊精 色泽 花色苷 抗氧化活性 

分 类 号：TS205.9[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]