火棘原花青素稳定性研究

Study on the Stability of Proanthocyanidins from Pyracantha Fortuneana Fruit

考察加工及储存过程中火棘原花青素的稳定性。采用盐酸-香草醛法测定火棘提取物中原花青素含量，研究了温度、pH、光照、常用食品添加剂及金属离子、糖类等因素对原花青素稳定性的影响。结果表明：加工及存储温度低于80℃，pH3~7范围内原花青素稳定性好；山梨酸钾和苯甲酸钠对原花青素基本无影响，VC、柠檬酸钠以及亚硫酸氢钠有助于维持原花青素稳定性；Na＋、Al^3＋、Zn^2＋对原花青素稳定性影响不大，Cu^2＋不利于其稳定性，Fe3＋有明显的破坏作用；自然光照不利于原花青素稳定性，紫外光照则有很大的破坏性；葡萄糖和蔗糖对原花青素无明显影响，蔗糖对原花青素稳定性优于葡萄糖。该研究可为火棘原花青素的工业化生产、储存提供科学参考。

The influence of many factors during processing and storage on the stability of proanthocyanidins from Pyracantha fortuneana was explored. Content of proanthocyanidins in Pyracantha fortuneana was determined by Vanillin-HCl assay. The effect of temperature, pH, light,the common food additives, metal ions and saccharides on the stability of proanthocyanidins were studied. The results showed proanthocyanidins showed strong stability under 80 ℃and pH 3-7. Potassium sorbate and sodium benzoate barely affected the stability, but VC, sodium citrate and sodium bisulfite will be helpful ones. The proanthocyanidins was severely destroyed when Fe^3＋or Cu^2＋was added, whereas other metal ions such as Na^＋, Al^3＋, Zn^2＋, had little effect on its stability. Moreover, it was also found that natural light can exert certain effect on proanthocyanidins, but UV irradiation was the one that can destroy it. Glucose and sucrose had little effect on the stability , sucrose was better. The results provided the basis for the processing and storage of proanthocyanidins from Pyracantha fortuneana in industrial production.