天然蓝色花色苷-亚铁螯合物的制备及稳定性研究

Preparation of Natural Blue Ferrous Anthocyanin Chelate and Its Stability

为缓解天然蓝色素资源稀缺的现状,本研究选择花色苷和Fe^(2+)为原料制备花色苷-Fe^(2+)螯合物,并采用酸性(pH=3.0)模拟饮料体系,评估其作为天然蓝色素的可行性,以及在储藏和热处理条件下的颜色稳定性。结果表明:以花色苷与Fe^(2+)摩尔比为1∶350制备的花色苷-Fe^(2+)螯合物颜色呈蓝紫色,其降解遵循一级反应动力学(R^(2)>0.80)。黑暗储藏14 d,花色苷-Fe^(2+)螯合物在4℃的颜色稳定性优于20℃,通过添加黄原胶能提高花色苷-Fe^(2+)螯合物的半衰期和活化能,进而减缓降解和蓝色损失。然而,热处理过程中,花色苷-Fe^(2+)螯合物的热稳定性较差,高温加速花色苷-Fe^(2+)螯合物降解。总之,花色苷-Fe^(2+)螯合物作为天然食用蓝色素,有较好的应用潜力,在低温食品加工和储藏中表现出较好的稳定性。

To alleviate the scarcity of natural blue pigment resources,anthocyanin-Fe^(2+) chelates were prepared using anthocyanin and Fe^(2+) salt in this study.Their feasibility as natural blue pigments and the color stability in a simulated beverage system(pH 3.0)during storage and under thermal treatment were evaluated.The results showed that the anthocyanin-Fe^(2+) chelate prepared with an anthocyanin:Fe^(2+) molar ratio of 1:350 was bluish violet,and its degradation followed the first-order reaction kinetics(R^(2)>0.80).Under dark storage for 14 days,the color stability of anthocyanin-Fe^(2+) chelate at 4℃was better than that at 20℃.The half-life and activation energy values of anthocyanin-Fe^(2+) chelate were improved by adding xanthan gum,which slowed down the degradation and blue color loss.However,the thermal stability of anthocyanin-Fe^(2+) chelate was poor during thermal treatment,and its degradation was accelerated at high temperature.In conclusion,anthocyanin-Fe^(2+) chelates,as natural edible blue pigments,have good application potentials and exhibit good stability in low-temperature food processing and storage.