5种食品添加剂对蜂胶总黄酮稳定性的影响

Effects of Five Food Additives on the Stability of Total Flavonoids in Propolis

目的研究5种食品添加剂柠檬酸、苹果酸、抗坏血酸、苯甲酸钠和蔗糖对蜂胶总黄酮稳定性的影响。方法超声提取得蜂胶总黄酮,采用紫外分光光度计测定芦丁标准品,绘制标准曲线,并进行方法学考察。分别加入不同浓度的食品添加剂,测定不同时间的吸光度,确定食品添加剂对蜂胶总黄酮稳定性的影响。结果此测定方法线性良好,方法学符合要求。蜂胶总黄酮的吸光度受柠檬酸的影响较大;苹果酸浓度和作用时间对蜂胶总黄酮的吸光度影响较大;抗坏血酸在0.08%~0.12%浓度范围以内,对蜂胶总黄酮的稳定性无明显影响;苯甲酸钠对蜂胶总黄酮的稳定性具有较大影响;蔗糖在允许浓度范围之内(0.00%~1.20%),对蜂胶总黄酮的影响较小。结论柠檬酸、苹果酸和苯甲酸钠不宜作为蜂胶产品的添加剂,抗坏血酸在0.08%~0.12%浓度范围内可作为蜂胶制品的添加剂,蔗糖在允许浓度范围之内可作为蜂胶制品的添加剂。

Objective To study the effects of five food additives(citric acid,malic acid,ascorbic acid,sodium benzoate and sucrose)on the stability of total flavonoids in propolis.Methods The total flavonoids of propolis were extracted with ultrasonic method,and the rutin content was determined by ultraviolet spectrophotometer.The standard curve was drawn and the methodological investigation was carried out.The effects of different concentrations of food additives on the absorbance were investigated at different times.Results The absorbance of total flavonoids in propolis was greatly affected by citric acid.The concentration of malic acid and the duration of action have a great influence on the absorbance of total flavonoids in propolis.Ascorbic acid had no significant effect on the stability of total flavonoids in propolis within the concentration range of 0.08%~0.12%.Sodium benzoate had a great influence on the stability of total flavonoids of propolis.The effect of sucrose on the total flavonoids in propolis was small within the allowable concentration range.Conclusion Citric acid,malic acid and sodium benzoate are not suitable as additives for propolis products.Ascorbic acid can be used as an additive to propolis products in the range of 0.08%to 0.12%.Sucrose can be used as an additive for propolis products within the allowable concentration range(0.00%~1.20%).