热处理及贮藏温度对紫甘蓝花色苷稳定性和抗氧化能力的影响

Effect of Heat Treatments and Storage Temperatures on Stability and Antioxidant Capacity of Anthocyanins from Red Cabbage

从紫甘蓝中提取纯化花色苷色素,先分别在90、100、120、140℃热处理30 s和2 min,再分别于4、25、45、65℃贮藏21 d,每3天测定花色苷质量浓度及抗氧化能力,探讨热处理及贮藏温度对其稳定性和抗氧化能力的影响规律。结果表明:热处理使花色苷质量浓度下降,花色苷在4℃贮藏稳定性最好,在45℃或更高温度贮藏时,应短于12 d,不同贮藏温度下的花色苷溶液具有还原力及清除羟基自由基、超氧阴离子自由基的能力。因此,含有紫甘蓝花色苷的食品,适宜较低温度热处理及冷藏,减少高温长时间贮藏以避免花色苷损失量过大并伴随颜色改变,但经各温度热处理和贮藏后仍具有抗氧化功能。

The anthocyanins prepared from red cabbage were heated at 90, 100, 120 ℃ and 140 ℃ for 30 s and2 min,then stored at4,25,45 ℃ and 65 ℃ for 21 days,respectively. The content and antioxidant capacity ofanthocyanins were measured every 3 days during storage. The influence law of heat treatments and storage tem-peratures on stability and antioxidant capacity of anthocyanins were discussed. Results showed that the contentof anthocyanins decreased after heat treatment. The anthocyanins stored at4 ℃ showed the best stability. Thestorage time should be shorter than 12 days at 45 ℃ or higher. The anthocyanin solutions at different storagetemperatures had reduce power and ability of scavenging hydroxyl radicals and superoxide anion radicals. There-fore,food contained red cabbage anthocyanins is suitable for low temperature heat treatment and storage. Longtime storage at high temperature should be reduced to avoid excessive loss of anthocyanin and color changes.The food remains certain antioxidant function after heat treatment and storage.