血橙花色苷稳定性研究

The stability of anthocyanins obtained from blood orange

研究了血橙花色苷稳定性,结果表明:血橙花色苷pH4.0时对热最为敏感。另外,血橙花色苷对热、光都很不稳定。金属离子都表现出对花色苷热降解的保护作用,Al3+对血橙花色苷有明显的增效作用,且随着浓度增加增色作用越强;Cu2+低浓度下,对花色苷热降解有一定保护作用,但是高浓度下有明显的促进花色苷降解的作用。葡萄糖对花色苷的降解有一定保护作用,而果糖和蔗糖会促进花色苷的降解,且果糖作用大于蔗糖。

The stabilities of blood orange anthocyanins were studied.The results showed the anthocyanins of blood orange were unstable in blood orange juice,and were the most sensitive at pH 4.0.In addition,the anthocyanins of blood orange were unstable for heat and light.Metal ions had protective effect on the thermal degradation of anthocyanins.Al3＋ had hyperchromic effect on anthocyanins,and the effect was enhanced with the increasing of Al3＋ content.Cu2＋ also had a protective effect on the thermal degradation of anthocyanins at lower content,but it had significant stimulative effect.Glucose had a protective effect on the thermal degradation of anthocyanins,whereas sucrose and fructose could promote the degradation of anthocyanins,and the effect of fructose was greater than sucrose.