果蔬汁饮料中花色苷与VC相互作用研究进展

Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages

花色苷和VC是果蔬饮料中重要的功能活性物质,然而果蔬汁体系中花色苷和VC存在协同降解现象,导致果蔬汁的颜色、风味和营养价值大幅损失。针对花色苷和VC相互作用机制不明确的问题,本文从花色苷和VC各自的降解机制出发,详细介绍花色苷和VC相互作用机制的氧化假说和缩合假说,具体解析花色苷结构、VC浓度、氧气、温度、多酚、生物大分子对花色苷和VC相互作用的影响,系统总结色差仪、紫外-吸收可见光谱、高效液相色谱仪、电子自旋共振、核磁共振等研究方法在花色苷和VC相互作用中的应用。本文可为明确花色苷和VC相互作用机制提供理论参考,并为抑制两者相互作用提供研究思路。

Anthocyanins and vitamin C(VC)are important functional substances in fruit and vegetable beverages.However,anthocyanins and VC degrade each other in fruit and vegetable beverages,causing significant losses of their color,flavor and nutritional value.Considering that their interaction mechanism is unclear yet,the oxidation and condensation hypotheses of the anthocyanins-VC interaction are reviewed in detail,starting with the degradation routes of anthocyanins and VC.The effects of anthocyanin structure,vitamin C concentration,temperature,the presence of oxygen,polyphenols and biomacromolecules on the anthocyanins-VC interaction are elucidated.The applications of colorimeter,UV-visible absorption spectroscopy,high performance liquid chromatography,electron spin resonance spectroscopy and nuclear magnetic resonance spectroscopy in studies on the anthocyanins-VC interaction are summarized.This review provides a theoretical basis to understand the interaction mechanism between anthocyanins and VC,and inspire future research to inhibit the interaction between anthocyanins and VC.