蓝莓花青素加工环境稳定性研究

花青素稳定性易受外界加工条件影响，为了更好地开发利用蓝莓花青素资源，研究了pH、温度、光照、金属离子及外源添加物对蓝莓花青素稳定性的影响。结果表明：pH对蓝莓花青素稳定性影响显著，其中pH<3.0时稳定性较好；高温对稳定性破坏作用大，而低于60 ℃时，对稳定性影响相对较小；光照会加快蓝莓花青素的降解；10 mmol/L的 Na+，K+，Zn2+、Ca2+和Mg2+均能不同程度提高蓝莓花青素稳定性，并有增色作用，而Fe3+和Cu2+却降低了蓝莓花青素稳定性；蔗糖当添加量低于50 g/L时对蓝莓花青素稳定性影响不显著，但高质量浓度蔗糖能提高稳定性；而0.01~0.08 g/L山梨酸钾对蓝莓花青素稳定性影响不显著；在0.25-2.00 g/L添加范围内，柠檬酸钠降低了蓝莓花青素稳定性，而抗坏血酸和茶多酚却显著提高了蓝莓花青素稳定性，并具有辅色作用。
The stability of blueberry anthocyanin is influenced by processing conditions. To develop and utilize blueberry anthocyanin，the effects of pH，temperature，light，metal ions，Sucrose，potassium sorbate，sodium citrate，ascorbic acid and tea-polyphenol were studied. The results showed that the effect of pH on anthocyanin stability was significant，and the stability was relatively better at pH<3.0；high temperature damaged the stability，while the effect was less below 60 ℃；light accelerated the degradation of blueberry anthocyanin；Na+，K+，Zn2+，Ca2+ and Mg2+ of 10 mmol/L improved the the stability，but Fe3+ and Cu2+ had less stability；sucrose is no significant effect lower than 50 g/L，but the high concentration improved the stability；potassium sorbate of 0.01~0.08 g/L had no significant effect；sodium citrate decreased the stability while the concentration in the range of 0.25~2.00 g/L，ascorbic acid and tea-polyphenol significantly improved the stability with co-pigmentation effect