※包装贮运
品
2014,Vo.35,No.20301
黑加仑果汁中花色苷的贮藏稳定性
赵玉红2,贾琳娜,赵铁楠,高玉梅,张立钢3
(1.东北林业大学林学院,黑龙江哈尔滨150040;2.林下经济资源研发与利用协同创新中心,黑龙江哈尔疾150040
3.东北农业大学食品学院,黑龙江哈尔滨150030)
摘要:以黑加仑果汁为原料,研究不同温度、不同可溶性固形物含量和抗氧化剂(
抗坏血酸)存在条件下贮
过程中果汁花色苷的化学稳定性、降解动力学及颜色变化。结果表明:果汁中花色苷在4℃、可溶性固形物含量
9°Bnix条件下较稳定,随着贮藏温度升高和可溶性固形物含量升高,花色苷残留率越低。贮藏过程中花色苷的降解
符合一级反应动力学,反应速率常数越大,半衰期1n越小,活化能E越低。添加50mg几抗坏血酸使果汁花色苷降
解速率常数明显增大,半衰期12和降解活化能E明显减小,因此抗坏血酸对花色苷残留率的减少有促进作用。在
贮疲过程中随着时间的推移,花色苷不断的减少,果汁发生褐变,亮度和红色度逐渐降低,黄色度逐渐增加,而且
抗坏血酸对贮藏过程中花色苷的颜色变化具有促进作用。
关键词:黑加仓果汁;花色苷;化学稳定性:颜色变化;反应动力学
Storage Stability of Anthocyanins in Blackcurrant Juice
ZHAO Yu-hong, JIA Lin-na, ZHAO Tie-nan GAO Yu-mei, ZHANG Li-gang
(1. College of Forestry, Northeast Forestry University, Harbin 150040, China;
2. Forest Economy Resource Development and Utilization of Collaborative Innovation Center, Harbin 150040, China
3. College of Food Science, Northeast Agricultural University, Harbin 150030, China)
Abstract: In this work we examined the effects of torage temperature, soluble solid content(SC)and added antioxidant
(ascorbic acid )on the chemical stability, degradation kinetics and color change of anthocyanins in blackcurrant juice. Results
showed that blackcurrant anthocyanins were stable at 4 C and an SSC of 9 Brix. With an increase in storage temperature
and SS the level of residual anthocyanins was decreased. The de radation of anthocyanins during storage followed a first-
order reaction. The higher the reaction rate constant *, the smaller the half-life tun, and the lower the activation energy E
Addition of 50 m ascorbic acid resuled in a significant increase in the de radation rate constant k of blackcurrant juice
anthocyanins and a significant reduction in the half-life t and the thermal degradation activation energy E. Therefore,
adding ascorbic acid had a positive on e reduction of residual anthocyanins. As the storage period progressed, the content
of anthocyanins in blackcurrant juice declined, and significant browning was observed in the juice together with a reduction
in brightness and redness and an increase in yellowness. In addition, ascorbic acid could promote the color change of
anthocyanins during storage
Key words: blackcurrant juice; anthocyanins; chemical stability; color change; reaction kinetics
中图分类号:TS201.2
文献标志码;A
文章编号:1002-6630(2014)20-0301-07
doi:10.7506/spkx1002-6630-201420059
黑加仑,又名黑穗醋栗、黑豆果,为虎耳草目茶廪用色素的理想资源,而且具有美容、养颜、降脂、减肥和
子科小型灌木,成熟果实为黑色小浆果,其主要种植区抗衰老等重要的生理功能。但花色苷稳定性差,研究证
分布在黑龙江、吉林、辽宁、新疆等地"。黑加仑中总花明花色苷除受其结构影响外,还易受pH值、温度、光、
青素含量为350mgy/100g鲜果质量,是草莓的8.8倍1。花氧、酶、抗坏血酸、糖及其降解产物、二氧化硫、氨基
色苷是花青素与糖以糖苷键结合而成的一类化合物,广酸、酚酸、金属离子、加工方法等影响°。目前对天
泛存在于植物的花、果实、茎叶和根的细胞中。花色苷然花色苷化学结构与花色苷褪色机理的研究还不是很清
不但是天然食用色素,是国内外公认的替代人工合成食楚,且稳定性受到多种因素的影响,不同因素作用下花
收稿日期:2014-02-25
作者简介:赵玉红(1968-),女,副教授,博士,研究方向为植物活性成分稳定性。E-mail:zhaoyuhong08@163.com
通信作者:张立钢(1973-),男,副教授,博士,研究方向为生物活性成分开发与利用。Emil:zhangligang2008@gmail.com
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