不同多酚对山茱萸汁色泽稳定性的影响  

Effects of different polyphenols on the color stability of Cornus officinalis juice

作　　者：曹艳[1] 刘晨星 夏其乐[1] CAO Yan;LIU Chen-Xing;XIA Qi-Le(Key Laboratory of Post-harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Vegetables(Co-construction by Ministry and Province),Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江省农业科学院食品科学研究所,杭州310021

出　　处：《食品安全质量检测学报》2024年第23期108-114,共7页Journal of Food Safety and Quality

基　　金：浙江省“三农九方”科技协作项目(2023SNJF016);地方合作项目(CA2018007)。

摘　　要：目的研究不同多酚对山茱萸汁色泽稳定性的影响。方法利用超高效液相色谱-串联质谱仪分析花色苷种类和含量,利用pH示差法分析花色苷含量及保留率,进而计算花色苷的热力学稳定性参数。结果山茱萸花色苷主要为天竺葵素-3-O-半乳糖苷(154.000 mg/L)和矢车菊素-3-O-半乳糖苷(20.100 mg/L),分别占总花色苷的83.19%和10.86%。高温对山茱萸花色苷的破坏性强,95℃处理5 h花色苷含量几乎为零;光照对花色苷稳定性影响不大,但避光处理仍可减慢花色苷降解。多酚可以改善山茱萸汁色泽稳定性,以绿原酸和阿魏酸效果最好。30℃贮藏过程中,与对照相比,添加绿原酸和阿魏酸的山茱萸汁中花色苷的降解速率常数下降50.0%和45.0%,半衰期提高100.35%和74.22%,花色苷保留率提高45.82%和36.76%。结论绿原酸和阿魏酸均可以作为提高山茱萸汁色泽稳定性的良好辅色剂,其中绿原酸辅色效果略优于阿魏酸。Objective To investigate the effects of different polyphenols on the color stability of Cornus officinalis juice.Methods The types and content of anthocyanins were analyzed by ultra performance liquid chromatography-tandem mass spectrometry.The pH differential method was used to analyze the content and preservation ratio of total anthocyanins,and then the thermodynamic stability parameters of anthocyanins were calculated.Results The main anthocyanins in Cornus officinalis juice were pelargonidin-3-O-galactoside(154.000 mg/L)and cyaniding-3-O-galactoside(20.100 mg/L),accounting for 83.19%and 10.86%of total anthocyanins.High temperature was extremely destructive to the anthocyanins in Cornus officinalis juice,and there was nearly no anthocyanin left after treatment at 95℃for 5 h.The negative effects of light on anthocyanin stability was relatively weaker,but keeping in darkness could slow down anthocyanin degradation.The polyphenols could improve the stability of anthocyanin in Cornus officinalis juice,and chlorogenic acid and ferulic acid showed the best copigmentation effect.Compared with the control,the degradation rate constant of anthocyanins decreased by 50.0%and 45.0%,the half-life of anthocyanin increased by 100.35%and 74.22%,and the anthocyanin preservation ratio increased by 45.82%and 36.76%when chlorogenic acid and ferulic acid was added in the Cornus officinalis juice and stored at 30℃.Conclusion Chlorogenic acid and ferulic acid can be used as effective copigments to promote the color stability of Cornus officinalis juice,and copigmentation effect of chlorogenic acid is slightly better than that of ferulic acid.

关 键 词：山茱萸 花色苷 多酚 稳定性 辅色作用 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]