紫红叶油菜叶片花青素的含量变化及其稳定性

Variation and Stability of Anthocyanin Content in Leaves of Rapeseed with Purple-red Leaves

为紫红叶甘蓝型油菜花青素在食品与保健品生产应用上提供参考,在不同温度、遮光条件下研究紫红叶甘蓝型油菜叶片的花青素含量变化。结果表明:田间的紫红叶油菜花青素含量依次为苗期>抽苔期>花期,苗期花青素含量达4.90[(A530-0.25×A657)/g];在低温处理和遮光处理的条件下花青素的含量增加,在2℃处理12 d花青素含量最高,达7.49[(A530-0.25×A657)/g]。说明,紫红叶甘蓝型油菜花青素可增加油菜的抗逆性;同时低温处理可提高紫红叶甘蓝型油菜的花青素含量。紫红叶油菜的花青素提取物在60、80、90℃煮1 h,花青素降解程度较小,说明,紫红叶甘蓝型油菜的花青素的稳定性较好;当在沸水煮1 h后,紫红叶甘蓝型油菜的花青素逐渐降解。紫红叶油菜花青素在pH 2.0、pH 3.6和pH 7.4的环境中较稳定。说明,紫红叶油菜的花青素有在食品生产中应用的特质。

The variation of leaf anthocyanin content in rapeseed with purple-red leaves was analyzed under different temperature and shading condition to provide a reference for application of anthocyanin extracted from rapeseed with purple-red leaves in production of food and health products. Results： The anthocyanin content in rapeseed with purple-red leaves in field at seedling stage is the highest, followed by at bolting stage and at flowering stage and the anthocyanin content in rapeseed with purple-red leaves reaches 4.90 [ （A530 -0.25×A657 ）/g] at seed- ling stage. Low temperature and shading treatment can increase anthocyanin content in rapeseed with purple-red leaves and the anthocyanin content in rapeseed with purple-red leaves at 2 ℃ for 12 days is the maximum 7.49 [ （A530 -0.25 × A657 ）/g]. The anthocyanin in rapeseed with purple-red leaves can increase its stress resistance and low temperature can improve anthocyanin content in rapeseed with purple-red leaves at the same time. The degradation degree of anthocyanin is less after anthocyanin extract from rapeseed with purple-red leaves stew at 60, 80 and 90 ℃ for 1 hour, respectively, which indicates the anthocyanin in rapeseed with purple-red leaves has a good stability. The an- thocyanin in rapeseed with purple-red leaves degrades gradually after anthocyanin extract from rapeseed with purple-red leaves boils at 100 ℃ for 1 hour. The anthocyanin in rapeseed with purple-red leaves is stable at pH 2.0, pH 3.6 and pH 7.4, which indicates the anthocyanin in rapeseed with purple-red leaves has the applied characteristics in food production.