藜麦储藏期间多酚含量变化及稳定性研究

Study on the variation and stability of polyphenols in quinoa during storage

以西藏地区种植的藜麦为原材料,探究藜麦储藏期间多酚类化合物含量的变化,以及温度、pH、金属离子、防腐剂、氧化剂对3种藜麦多酚化合物稳定性的影响。结果表明:在35℃储藏条件下,3种藜麦在储藏过程中多酚类化合物呈现先快速下降后逐渐平稳的趋势;低温和pH≤4的条件,有利于3种藜麦多酚化合物的稳定性;Ca^(2+)、Mg^(2+)、Zn^(2+)和Al^(2+)离子均对3种藜麦多酚化合物的稳定性影响较小,Fe^(3+)和Cu^(2+)离子不利于3种藜麦多酚化合物的稳定性^(2+)低质量分数的山梨酸钾溶液有利于3种藜麦多酚化合物的稳定,质量分数过高时,会导致稳定性的下降;氧化剂H_(2)O_(2)对多酚有一定的破坏作用。

Using quinoa grown in Tibet as raw materials,the content changes of polyphenols in quinoa during storage,and the effects of temperature,pH,metal ions,preservatives and oxidants on the stability of three kinds of quinoapolyphenols were explored.The results showed that the polyphenols of the three kinds of quinoa showed a rapid decline and then a gradually stable trend during storage at 35℃.Lower temperature and pH≤4 were favorable for the stability of three quinoa polyphenols compounds.Ca^(2+),Mg^(2+),Zn^(2+)and Al^(3+)ions had little effect on the stability of the three quinoa polyphenol compounds,while Fe^(3+)and Cu^(2+)ions were not conducive to the stability of the three quinoa polyphenol compounds.Lowermass fraction of potassium sorbate solution was beneficial to the stability of the three quinoa polyphenol compounds,but high mass fraction of potassium sorbate solution would lead to the decrease of stability.The oxidant H;O;could destroy polyphenols to some extent.