低氧对果汁模拟体系蓝莓花色苷稳定性的影响及降解机制探究  

Investigation of the Effects and Degradation Mechanism of Low-oxygen on the Stability of Blueberry Anthocyanins in Juice Simulation system

作　　者：盛周杨 肖更生 张丽娟 徐玉娟[2] 吴继军[2] 余元善[2] 胡腾根 邹波 SHENG Zhouyang;XIAO Gengsheng;ZHANG Lijuan;XU Yujuan;WU Jijun;YU Yuanshan;HU Tenggen;ZOU Bo(Heyuan Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Heyuan 517000,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]岭南现代农业科学与技术广东省实验室河源分中心,广东河源517000 [2]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [3]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《广东农业科学》2024年第10期97-110,共14页Guangdong Agricultural Sciences

基　　金：广东省“十四五”农业科技创新十大主攻方向“揭榜挂帅”项目(2024KJ15);岭南现代农业科学与技术广东省实验室河源分中心自主科研项目(DT20220004);广东省农业科学院人才培养项目(R2022PY-QY009);云浮市科技计划项目(2023020204)。

摘　　要：【目的】花色苷是一类天然水溶性色素,在加工及贮藏过程中易氧化降解,该研究旨在探究低氧对果汁模拟体系中花色苷稳定性的影响,以期为提高花色苷在果汁中的稳定性提供理论依据。【方法】以矢车菊素-半乳糖苷(Cy-gal)、芍药素-葡萄糖苷(Pn-glu)、芍药素-阿拉伯糖苷(Pn-ara)、锦葵素-半乳糖苷(Ma-gal)4种蓝莓单体花色苷作为研究对象,配制柠檬酸缓冲盐溶液模拟体系(pH=3.0,接近于蓝莓汁体系),研究充氮(低氧组)和不充氮(常规组)对果汁模拟体系在37℃贮藏过程中花色苷的变化规律,并比较低氧和常规条件下不同的金属离子、抗坏血酸和酚酸对花色苷的影响,最后使用高效液相色谱-三重四极杆质谱串联分析检测花色苷的降解产物。【结果】在模拟体系贮藏过程中,4种花色苷含量均不断下降。贮藏至40 d,常规组Cy-gal、Ma-gal、Pn-ara、Pn-glu的损失率分别为72.28%、58.76%、47.73%、59.54%,而低氧组的损失率分别为66.44%、47.85%、44.09%、52.72%,明显低于常规组。低氧还能减轻Zn2+与抗坏血酸对花色苷的破坏作用。对比低氧和常规条件下花色苷的降解产物发现,芍药素在常规条件下的降解产物主要是槲皮素和香草酸、在低氧环境下的降解产物主要是香草酸和香豆素类衍生物,矢车菊素在常规和低氧条件下的降解产物均为原儿茶酸。【结论】低氧对果汁模拟体系中的4种花色苷均具有保护效果,并能减轻金属离子和抗坏血酸对花色苷的破坏,其机理与花色苷降解途径改变有关。【Objective】Anthocyanins are a class of natural water-soluble pigment,which is easy to be oxidized and degraded during processing and storage.The study aims to investigate the effect of low-oxygen conditions on the stability of anthocyanin in the simulated system of fruit juice,in hopes of providing a theoretical basis for improving the stability of anthocyanin in fruit juice.【Method】Four individual anthocyanins of blueberries(Cy-gal:cornflowerin-galactoside,Pn-glu:paeoniflorin-glucoside,Pn-ara:paeoniflorin-arabinose glycoside,Ma-gal:mallowin-galactoside)were adopted as research objects,and a citric acid buffer saline solution simulation system(pH=3.0,close to the blueberry juice system)was prepared to study the changes of anthocyanins in the juice simulation system during storage at 37℃under nitrogen-inflated(low oxygen group)and non-nitrogen-inflated(conventional group)conditions.The effects of different metal ions,ascorbic acid,and phenolic acids under low oxygen and conventional conditions on anthocyanins were compared.Finally,high-performance liquid chromatography-triple quadrupole mass spectrometry tandem analysis was used to detect the degradation products of anthocyanins.【Result】During the storage of simulated system,the content of all four anthocyanosides decreased continuously.After 40 d of storage,the loss rates of Cy-gal,Ma-gal,Pn-ara,and Pn-glu in conventional group were 72.28%,58.76%,47.73%,and 59.54%,respectively,while the loss rates of low-oxygen group decreased to 66.44%,47.85%,44.09%,and 52.72%,respectively,which were significantly lower than those in the conventional group.In addition,low-oxygen conditions reduced the destructive effects of Zn2+and ascorbic acid on anthocyanin.Comparative analysis revealed that the degradation products of paeoniflorin under conventional conditions were mainly quercetin and vanillic acid,whereas the major degradation products of paeoniflorin in low-oxygen environment were vanillic acid and coumarin derivatives,and the degradation products of cornflo

关 键 词：低氧 果汁体系 花色苷 金属离子 稳定性 降解产物 

分 类 号：S377[农业科学—农产品加工] TS255.1[农业科学—农艺学]