超声波对桑葚花色苷中矢车菊素稳定性的影响

Effects of ultrasonic wave treatment on stabilities of cyanidin from mulberry

为了探讨在食品加工中超声波处理对富含花色苷原材料的影响,本文以桑葚中的花色苷-矢车菊素为研究对象,研究超声波处理对其稳定性及抗氧化活性的影响,对处理过程中羟基自由基的清除与花色苷的降解进行相关性分析。实验结果显示,超声波处理会导致花色苷部分降解,且随强度增大,花色苷稳定性明显降低,抗氧化能力减弱。当功率由200W增加至500W,处理时间由15min增长至90min时,样品对·OH的清除率平均下降40%;抗氧化活性下降5%~70%。

In order to investigate the influence of ultrasonic treatment in food processing for raw materials rich in anthocyanin,in this research,cyanidin from mulberry extracts were used as materials. The effects of ultrasonic waves on cyanidin stabilities and antioxidant activity were investigated. Further,the relation between the hydroxyl radical scavenging and anthocyanin degradation in ultrasonic treatment was analyzed. Experimental results showed that the ultrasonic treatment could lead to partial degradation of anthocyanins. With the intensity increasing,the stability of anthocyaninsin significantly reduced and antioxidant capacity was weakened. When the ultrasonic power was increased from 200W to 500W,processing time increased from 15min to 90min,the scavenging rate to .OH of the sample decreased by 40% on average and antioxidant activity decreased by 5%-70%.