为了提高花色苷的稳定性,通过辅色、醚化、酰化和酯化修饰黑豆红花色苷,并研究修饰后花色苷对光、热的稳定性和对DPPH自由基的清除能力.结果表明,在90℃经过5 h后,经过辅色、酰化和醚化修饰后花色苷保存率比未修饰组分别提高了17.88%、16.75%、5.46%.在太阳光下照射8 d后经过辅色、酰化、酯化、醚化修饰后的花色苷保存率分别比未修饰组高25.27%、20.86%、20.19%、13.83%,且对DPPH自由基的清除率和VC相当,都在95%以上.%In order to improve the stability of anthocyanins, the molecular modification of the purified antho-cyanins from black bean peel by copigmentation, etherification, acylation and esterification, and then the light, thermal stability and the scavenging effects on DPPH free radical of modified anthocyanins was studied. The results showed that, after being heated at 90℃for 5 h, the preservation rate of anthocyanins by copigmen-tation, acylation and etherification increased 17.88%, 16.75%, 5.46%, respectively. Under the sunlight irra-diation for 8 d, the preservation rate of anthocyanins by copigmention, acylation, esterification and etherifica-tion increased 25.27%, 20.86%, 20.19%,13.83%, respectively. Besides, the scavenging rate on DPPH free radical of modified anthocyanins was more than 95%, that is the same as VC.
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