金属离子和食品添加剂对桑果花色苷稳定性的影响

Effects of metal ions and food additives on stability of anthocyanins from mulberry

【目的】研究桑果汁加工过程中金属离子和食品添加剂对桑果花色苷稳定性的影响,以期为优化桑果汁加工工艺提供理论参考。【方法】提取一定量的桑果花色苷原液,并稀释3倍,分别添加一定量的金属离子和食品添加剂,以花色苷保存率的大小来研究金属离子和食品添加剂对桑果花色苷稳定性的影响。【结果】Ca2+对桑果花色苷的稳定性无显著影响,Zn2+、Mn2+对花色苷具有破坏作用,Fe2+具有增色作用;抗氧化剂抗坏血酸使花色苷的稳定性降低;甜味剂葡萄糖、蔗糖均对花色苷有明显的破坏作用;酸味剂柠檬酸、苹果酸能提高桑果花色苷的稳定性,而乳酸对花色苷有一定的破坏作用;山梨酸钾对桑果花色苷有一定的护色作用。【结论】不同金属离子和食品添加剂对桑果花色苷稳定性的影响各不相同,在桑果汁加工过程中应避免使用对花色苷具有破坏作用的金属离子和食品添加剂。

[Objective]In order to provide theoretical references for mulberry juice processing technology, the effects of metal ions and food additives on stability of anthocyanins in mulberry juice processing were studied. [Method]By extracting a certain amount of mulberry anthocyanins solution （ 3 times dilution）, and adding a certain amount of metal ions and food ad- ditives, their impact on the stability of mulberry anthocyanins was studied by anthoeyanin saving rate. [Resuh]The results showed that Ca2＋ had no significant effect on the stability of mulberry anthocyanins. Zn2＋ and Mn2＋ could cause the destruction of the anthocyanins. Fe2＋ showed significant color-enhancing effects and could help to stabilize the configuration of antho- cyanins. When antioxidant ascorbic acid was added, the stability of anthocyanins decreased. Glucose and sucrose had the obvious damaging effects on the anthocyanins. Acidulant citric acid and malic acid could improve the stability of antho- cyanins while lactic acid had some damaging effects on anthocyanins. Potassium sorbate presented certain color-protective effect on mulberry anthocyanins. [Conclusion]The effects of different metal ions and food additives on the stability of mul- berry anthocyanins were not identical. Therefore, we can avoid using metal ions and food additives that have damaging effect on mulberry anthocyanins during mulberry juice processing.