不同条件对蓝莓皮渣花色苷稳定性的影响

Effects of different processing and storage conditions on the stability of anthocyanin extracted from blueberry peel

研究了蓝莓皮渣花色苷在不同加工与贮藏条件下其含量的变化。结果表明,温度、光照及氧气均显著影响着蓝莓皮渣花色苷的稳定性。40~80℃蓝莓皮渣花色苷热降解反应符合一级反应动力学,降解自由能为1.50×10~4k J/mol,100℃时降解反应则符合二级反应动力学;与自然光照射相比,避光更有益蓝莓皮渣花色苷的稳定性;花色苷在有氧条件下易分解,其降解反应符合一级反应动力学。

The stability of Anthocyanin extracted from blueberry peel was studied at different processing and stor- age conditions. The results indicated that： temperature, light and 02 all had obvious effects on the stability of antho- cyanin from blueberry peel. According to arrhenius equation, the degradation of anthocyanin fit the first-order reaction under 40 - 80 ℃ incubation. The thermal degradation activity Ea was 1.50 × 104 kJ/mol. The degradation of antho- cyanin at 100 ℃ fit the second-order reaction. The blueberry peel pigment should be preserved in dark place to pre- vent light irradiation. The degradation of blueberry peel anthocyanin fits first-order reaction under O2.