天竺葵花色苷的稳定性及其在压花保色中的应用

Anthocyanins Stability of Pelargonium hortorum and Its Application in Pressed Flower Protecting

研究探讨了不同温度、光、pH值、金属离子、糖和有机酸因子处理对天竺葵花色苷的稳定性的影响及保色剂的选择。结果表明:天竺葵花色苷有一定的耐热性,光照加速花色苷降解;对pH值敏感,随pH值增加,天竺葵花色苷溶液颜色由玫红色最后变为黄绿色;常温下,长时间保存花色苷的最佳pH值为1。不同金属离子、糖和有机酸对天竺葵花色苷影响不同,Ca2+、蔗糖和柠檬酸有很明显的增色效果。最佳保色剂组合:5%蔗糖+7%柠檬酸+0.01 mol·L-1Ca2+。

An experiment was conducted to study different factors on the stability of anthocyanins from Pelargonium hortorum and the chose of the pressed flower protecting including temperature, lighter, pH, metal ions, saccharides and organic acids. The thermal stability of anthocyanins from P. hortorum is excellent in some ways, and the light can destroy anthocyanins further. The anthocyanins are extremely sensitive to pH. With the increasing of pH, the color changes from rose-red finally to yellow-green. At room temperature, the optimum pH for storage of anthocyanin is 1. Different metal ions, saccharides and organic acids have different influences. Ca2＋ , sucrose and citric acid significantly have a better effect. The best color protecting group is 5% sucrose ＋7% citric acid ＋0.01 mol· L-1 Ca2＋.