不同多酚对蓝莓花色苷单体辅色效果的研究  

Effects of Different Polyphenols on the Co-pigmentation of Blueberry Anthocyanin Monomers

作　　者：黄方 宁楠[1] 倪春蕾 张宏 毕秀芳 HUANG Fang;NING Nan;NI Chunlei;ZHANG Hong;BI Xiufang(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041

出　　处：《食品工业科技》2024年第24期75-81,共7页Science and Technology of Food Industry

基　　金：西南民族大学科研启动金项目(RQD2023008)。

摘　　要：为探究不同多酚对蓝莓花色苷单体的辅色效果,本试验通过分析不同多酚对四种蓝莓花色苷溶液的颜色、吸收峰值、花色苷含量等的影响,明确适合四种花色苷单体的多酚辅色素。结果表明,绿原酸、表儿茶素可将锦葵色素-3-O-半乳糖苷(Mal-3-O-gal)、锦葵色素-3-O-阿拉伯糖苷(Mal-3-O-ara)、飞燕草色素-3-O-半乳糖苷(Del-3-O-gal)、飞燕草色素-3-O-阿拉伯糖苷(Del-3-O-ara)的吸收峰值提高了21%~37%(P<0.05),经辅色的花色苷单体a^(*)值显著增强、L^(*)值显著下降(P<0.05),颜色明显变红;没食子酸、香草醛对Mal-3-O-gal、Mal-3-O-ara、Del-3-O-gal的最大吸收波长、颜色、花色苷含量无显著影响(P>0.05),但可将Del-3-O-ara的吸收峰值提高了23.33%(P<0.05);阿魏酸、咖啡酸对花色苷溶液产生负面影响,颜色由红转变为偏紫色、褪色明显。因此,绿原酸、表儿茶素、没食子酸、香草醛这4种外源物质可作为蓝莓花色苷有效的辅色剂,用于提高蓝莓汁的颜色稳定性。In order to explore the influence of different polyphenols on the co-pigmentation effects of blueberry anthocyanins,this study analyzed the effects of different polyphenols on color,absorption peak and anthocyanin content of four blueberry anthocyanin solutions,and identified the suitable polyphenol copigment for four anthocyanin monomers.The results showed that chlorogenic acid and epicatechin significantly increased the absorption peaks of malvidin-3-O-galactoside(Mal-3-O-gal),malvidin-3-O-arabinoside(Mal-3-O-ara),delphinidin-3-O-galactoside(Del-3-O-gal)and delphinidin-3-O-arabinoside(Del-3-O-ara)by 21%~37%(P<0.05).The a^(*)values of the four anthocyanin monomers were significantly enhanced(P<0.05),while L^(*)values were significantly decreased by chlorogenic acid and epicatechin,resulting in a significant reddening of color.Gallic acid and vanillin had no significant effect on the maximum absorption wavelengths,color,and anthocyanin content of Mal-3-O-gal,Mal-3-O-ara,and Del-3-O-gal(P>0.05),but they significantly increased the absorption peak of Del-3-O-ara by 23.33%(P<0.05).Ferulic acid and caffeic acid had an adverse effect on the anthocyanin solution,causing a color shift from red to purplish and significant fading.Therefore,chlorogenic acid,epicatechin,gallic acid and vanillin can be used as effective co-colorants for blueberry anthocyanins,which could be used in the blueberry processing industry to improve the color stability of blueberry juice.

关 键 词：蓝莓花色苷单体 多酚化合物 辅色 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]