3种黑色作物种皮花色苷稳定性比较

Stability Comparison of Anthocyanin Extracts in Seed Coats of Three Black Crops

用比色法研究了外界因素及5种杀菌工艺对黑米、黑大豆、黑玉米种皮花色苷稳定性的影响。在避光、自然光和日光灯条件下稳定性最好的是黑大豆花色苷,其次是黑米花色苷,最差的是黑玉米花色苷。在相同温度条件下黑米和黑大豆花色苷的稳定性较好,黑玉米花色苷的稳定性较差。NaCl、蔗糖、葡萄糖等食品原料,防腐剂苯甲酸钠以及K+、Ca2+、Mg2+、Zn2+、Cu2+5种金属离子对3种花色苷稳定性影响不明显。煮沸灭菌、高压蒸汽灭菌、巴氏灭菌、微波灭菌、高温短时灭菌5种不同杀菌工艺中,高温短时灭菌的影响较小,高压蒸汽灭菌的影响最大。

Effects of external factors and five sterilizing processes on the stabilities of three anthocyanin extracts of black rice, black soybean and black corn were investigated by the colorimetry method. The results showed that the stabilities of three anthocyanin extracts from seed coats of black rice, black soybean and black corn were in a sequence of black soybean anthocyanin （BSA）, black rice anthocyanin （t3RA） and black corn anthocyanin （BCA） under the conditions of natural light, fluorescent light and without illumination. In the heating conditions, the BRA and BSA has a higher stability and the t3CA has a lower stability. There were no significant effects on food materials such as NaCl, sucrose and glucose and preservative sodium benzoate and five metal ions of K^＋, Ca^2＋, Mg^2＋, Zn^2＋ and Cu^2＋ on the stabilities of these three anthocyanin extracts. The stabilities of these three anthocyanin extracts were significantly affected by five sterilizing processes of boiling sterilization, autoclave sterilization, pasteurization, microwave sterilization and high temperature short time sterilization, of which they were least affected by high temperature short time treatment, and most affected by autoclave sterilization.