蓝莓花色素苷稳定性研究

Studies on Stability of Anthocyanins from Blueberry

通过对不同条件下蓝莓花色素苷特征吸光值变化的研究,探讨了其在不同pH值、温度、光照、氧化剂、还原剂、食品添加剂、金属离子等环境条件下的稳定性。结果表明:蓝莓花色素苷对酸碱度、温度、光照、氧化剂及还原剂非常敏感,对食品添加剂的稳定性较好,高浓度的葡萄糖、蔗糖、防腐剂对蓝莓花色素苷有较明显的护色作用。金属离子中Na+、K+、Zn2+、Mg2+、Ca2+、Cu2+、Fe3+对该花色素苷有不同程度的护色效果,Al3+对其稳定性有明显的破坏作用。

Stability of anthocyanins from blueberry under different conditions such as pH, temperature, light, oxidants, antioxidants, food additives and metal ions was discussed by investigating its specific absorbance. Results showed that the anthocyanins were sentitive to pH, temperature, light, oxidant and reducer. Food additives had better effects on the stability, and high-concention of glucose, sucrose and preservative showed the significant color rnaintance.Na^＋、K^＋、Zn^2＋、M^2＋、Ca^2＋、Cu^2＋ and Fe^3＋ had better effects on the stability of anthoyanins and showed different color maintance to it, but AP＋ showed decreasing appearance significantly.