蓝莓果汁的制备及花青素保护研究

Preparation of Blueberry Juice and Protection Research of Anthocyanins

为了制备一款花青素稳定性较好的蓝莓汁,先通过花青素降解动力学方程验证了花青素的热不稳定性,随后探究果胶酶的添加量与处理时间,让更多花青素从蓝莓中溶出,再通过辅色作用提高花青素的稳定性,并探究了辅色剂单宁酸与花青素的结合方式,最后探究了蔗糖的添加量对花青素稳定性的影响。结果表明:果胶酶添加量为0.1%,处理时间为40℃水浴50min花青素溶出量最多;辅色剂单宁酸提高花青素的稳定性效果最佳,且单宁酸与花青素之间通过氢键相互作用来提高花青素的稳定性;蔗糖的添加量对花青素的稳定性不显著影响。

In order to prepare a blueberry juice with better stability of anthocyanins,the thermally unstable type of anthocyanins was verified by the kinetics of degradation of anthocyanins,and then the amount of pectinase added and the processing time were explored to make more anthocyanins dissolved from blueberries,and the stability of anthocyaninss was improved by copigmentation effects.The combination of copigment tannic and anthocyanins was explored.Finally,the influences of the amount of sucrose added to stability of anthocyanins was explored.The results showed that the added amount of pectinase was 0.1%,and the treatment time was 40℃in a water bath for 50min,in which the anthocyanins dissolution rate was the largest.The copigment tannic could improve the stability of anthocyaninss best and the stability anthocyanins was improved by hydrogen bonding between anthocyanins and tannic;the addition of sucrose had no significant effect on the stability of anthocyanins.