加工及贮藏条件下蔗糖降解产物对蓝莓花色苷稳定性及抗氧化活性的影响

Effects of Sucrose Degradation Products on the Stability and Antioxidant Activity of Blueberry Anthocyanins under Processing and Storage Conditions

研究不同加工及贮藏条件下蔗糖降解产物(糠醛(2-furaldehyde,2-F)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF))对花色苷稳定性及抗氧化活性的影响。结果表明,在生产加工过程中,应控制加热温度≤85℃、pH值为3.0,此时对花色苷的保护效果最好且保留率最高,抗氧化活性最强。此外,苹果酸浓度低于0.1mol/L时和VC质量分数在0.05%~0.5%范围内对花色苷的稳定性也具有明显的破坏作用。在贮藏稳定性方面,避光贮藏会减少2-F和5-HMF的生成,进而提高花色苷的稳定性。研究结果为今后含蔗糖的花色苷制品制备及贮存提供了参考及技术指导,对加工过程中保持花色苷稳定性具有重要意义。

This study elucidated the effects of sucrose degradation products,2-furaldehyde(2-F)and 5-hydroxymethylfurfural(5-HMF),on the stability and antioxidant activity of anthocyanins under different processing and storage conditions.The results showed that during processing,controlling the temperature not more than 85℃and the pH at 3.0 provided the best protection and highest retention rate for anthocyanins,as well as the strongest antioxidant activity.In addition,when the concentration of malic acid was below 0.1 mol/L and the mass fraction of VC was in the range of 0.05%–0.5%,the stability of anthocyanins was obviously disrupted.Dark storage reduced the generation of 2-F and 5-HMF,which in turn improved the stability of anthocyanins.These results provide a reference and technical guidance for the preparation and storage of anthocyanin products containing sucrose in the future,and are of great significance for maintaining the stability of anthocyanins during processing.