理化因子对‘芙蓉李’花色苷稳定性的影响
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摘要
‘芙蓉李’是南方种植面积大、鲜食与加工兼用的优良李品种。本研究以‘芙蓉李’为材料,研究温度、pH、光照、金属离子、氧化还原剂等理化因子对‘芙蓉李’花色苷稳定性的影响。结果表明:‘芙蓉李’花色苷在60℃、2 h以内比较稳定;pH对花色苷的稳定性有显著影响,并在酸性条件下较为稳定,但光照能加速花色苷的降解;金属离子中K~+和Fe~(3+)可增强花色苷的稳定性,而Al~(3+)会使花色苷的稳定性下降;‘芙蓉李’花色苷耐氧化性、还原性差。
Furongli(Prunus salicina Lindl.) is an excellent plum variety with hundreds of years of cultivation history, it could be used for both fresh food and processing, and it has large planting area in south China. In this test, Furongli was used as the material to study the effects of temperature, pH, light, metal ions and oxidants on the anthocyanin stability.The results suggested that the anthocyanin was comparatively stable under 60 ℃ within 2 h, and showed a relative stability under acidic condition. The results also showed that the effect of pH was significantly observed. In addition, light could accelerate the degradation of anthocyanin. The metal ions, such as K~+ and Fe~(3+) could increase the stability of anthocyanin while Al~(3+) decline that. Furthermore, the anthocyanin of the plum showed a poor oxidation and reduction resistance.
Furongli(Prunus salicina Lindl.) is an excellent plum variety with hundreds of years of cultivation history, it could be used for both fresh food and processing, and it has large planting area in south China. In this test, Furongli was used as the material to study the effects of temperature, pH, light, metal ions and oxidants on the anthocyanin stability.The results suggested that the anthocyanin was comparatively stable under 60 ℃ within 2 h, and showed a relative stability under acidic condition. The results also showed that the effect of pH was significantly observed. In addition, light could accelerate the degradation of anthocyanin. The metal ions, such as K~+ and Fe~(3+) could increase the stability of anthocyanin while Al~(3+) decline that. Furthermore, the anthocyanin of the plum showed a poor oxidation and reduction resistance.
引文
[1]周丹蓉,廖汝玉,叶新福.水果中主要功能性成分研究进展[J].福建农业学报,2011,26(6):1129-1134.
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[4]周丹蓉,方智振,廖汝玉,等.李果皮花色素苷,类黄酮和类胡萝卜素含量及抗氧化性研究[J].营养学报,2013,35(6):571-576.
[5]贺博,梁进,吴林生,等.蓝莓花色苷的稳定性及微胶囊化研究进展[J].中国农学通报,2015,31(5):127-131.
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[9]陆卿卿,张丽霞,刘小莉,等.温度、p H值和光照对蓝莓汁花色苷稳定性的影响[J].江西农业学报,2012,24(12):131-133.
[10]邓洁红,谭兴和,王锋,等.刺葡萄皮花色苷的光热降解特性研究[J].食品机械,2010,26(5):56-61.
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[12]Buckow R,Kastell A,Terefe N S,et al.Pressure and temperature effects on degradation kinetics an d storage stability of total anthocyanins in blueberry juice[J].Journal of Agriculture and Food Chemistry,2010,58(18):10076-10084.
[13]王晰锐.紫甘薯花色苷的结构鉴定以及稳定性和功能性研究[D].哈尔滨:东北农业大学,2011.
[14]Ochoa M R,Kesseler A G,Michelis A D,et al.Kinetics of colour change of raspberry,sweet(Prunus avium)and sour(Prunus cerasus)cherries preserves packed in glass containers:light and room temperature effects[J].Journal of Food Engineering,2001,49(1):55-62.
[15]房岩强,刘建垒,李恬,等.紫色马铃薯花色苷理化性质研究[J].食品科学,2009,30(23):176-179.
[16]李颖畅,齐凤元,樊严.提高花色苷稳定性的研究进展[J].中国调味品,2009,34(11):88-90.
[17]张志博,李安文,李勤,等.越橘花色苷稳定性研究[J].食品研究与开发,2013,34(19):5-8.
[18]Cevallos-casals B A,Luis C Z.Stability of anthocyanin-based aqueous extracts of Andean purple COFll and red-fleshed sweet potato compared to synthetic and natural colorants[J].Food Chemistry,2004,86(1):69-77.
[19]李颖畅,吕茂,孟宪军,等.辅色剂对蓝莓花色苷的辅色作用及其稳定性影响[J].食品工业科技,2010,31(9):301-309.
[2]WU X,CAO G,PRIOR R L.Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberry[J].The Journal of nutrition,2002,132(7):1865.
[3]郑永霞.花色素苷药理功效的研究进展[J].山西医药杂志:上半月,2008,37(3):255-257.
[4]周丹蓉,方智振,廖汝玉,等.李果皮花色素苷,类黄酮和类胡萝卜素含量及抗氧化性研究[J].营养学报,2013,35(6):571-576.
[5]贺博,梁进,吴林生,等.蓝莓花色苷的稳定性及微胶囊化研究进展[J].中国农学通报,2015,31(5):127-131.
[6]Bakowska A,Kucharska A Z,Oszmiański J.The effects of heating,UV irradiation,and storage on stability of the anthocyanin-polyphenol copigment complex[J].Food Chemistry,2003,81(3):349-355.
[7]Wang W D,Xu S Y.Degradation kinetics of anthocyanins in blackberry juice and concentrate[J].Journal of Food Engineering,2007,82(3):271-275.
[8]Choi M H,Kim G H,Lee H S.Effects of ascorbic acid retention on juice color and pigment stability in blood orange(Citrus sinensis)juice during refrigerated storage[J].Food Research International,2002,35(8):753-759.
[9]陆卿卿,张丽霞,刘小莉,等.温度、p H值和光照对蓝莓汁花色苷稳定性的影响[J].江西农业学报,2012,24(12):131-133.
[10]邓洁红,谭兴和,王锋,等.刺葡萄皮花色苷的光热降解特性研究[J].食品机械,2010,26(5):56-61.
[11]Syamaladevi R M,Andrew P K,Davies N M,et al.Storage effects on anthocyanins,phenolics and antioxidant activity of thermally processed conventional and organic blueberries[J].Journal of the Science of Food and Agriculture,2012,92(4):916-924.
[12]Buckow R,Kastell A,Terefe N S,et al.Pressure and temperature effects on degradation kinetics an d storage stability of total anthocyanins in blueberry juice[J].Journal of Agriculture and Food Chemistry,2010,58(18):10076-10084.
[13]王晰锐.紫甘薯花色苷的结构鉴定以及稳定性和功能性研究[D].哈尔滨:东北农业大学,2011.
[14]Ochoa M R,Kesseler A G,Michelis A D,et al.Kinetics of colour change of raspberry,sweet(Prunus avium)and sour(Prunus cerasus)cherries preserves packed in glass containers:light and room temperature effects[J].Journal of Food Engineering,2001,49(1):55-62.
[15]房岩强,刘建垒,李恬,等.紫色马铃薯花色苷理化性质研究[J].食品科学,2009,30(23):176-179.
[16]李颖畅,齐凤元,樊严.提高花色苷稳定性的研究进展[J].中国调味品,2009,34(11):88-90.
[17]张志博,李安文,李勤,等.越橘花色苷稳定性研究[J].食品研究与开发,2013,34(19):5-8.
[18]Cevallos-casals B A,Luis C Z.Stability of anthocyanin-based aqueous extracts of Andean purple COFll and red-fleshed sweet potato compared to synthetic and natural colorants[J].Food Chemistry,2004,86(1):69-77.
[19]李颖畅,吕茂,孟宪军,等.辅色剂对蓝莓花色苷的辅色作用及其稳定性影响[J].食品工业科技,2010,31(9):301-309.