不同品种蓝莓花色苷色素稳定性的比较

摘要

本研究探讨了pH值、辅色剂、SO2、微波对5个不同蓝莓品种(巴尔德温、巨蓝、园蓝、灿烂和安娜)花色苷色素稳定性的影响.结果表明,蓝莓色素在pH＜4.0时呈红色,且在pH 3.0条件下稳定性较强.不同辅色剂中以对羟基苯甲酸、苹果酸、柠檬酸、阿魏酸和单宁酸的辅色作用最强,其次是丁二酸、抗坏血酸和蔗糖,异抗坏血酸则具有显著的减色作用.丁二酸、蔗糖和单宁酸不仅具有辅色作用,而且能够增强花色苷的热稳定性.SO2和微波处理对蓝莓色素具有破坏作用.在本研究条件下,通过综合分析得出5个蓝莓品种花色苷色素的稳定性由强及弱排序依次为巴尔德温、巨蓝、园蓝、灿烂和安娜.%In this study,four important factors including pH,co-pigment,sulfur dioxide and microwave influencing the stability of anthocyanins from five blueberry cultivars were investigated.It was found that the color of the blueberry pigments was red at pH less than 4.0,and the stability was stronger at pH 3.0.Five co-pigments including hydroxybenzoic acid,malic acid,citric acid,ferulic acid and tannic acid most significantly contributed to enhancing the color of the pigments,followed by succinic acid,ascorbic acid and sucrose.On the contrary,isoascorbic acid showed a remarkable negative effect on the color of blueberry anthocyanins.Furthermore,succinic acid,sucrose and tannic acid could also enhance the thermal stability of the anthocyanins.Additionally,sulfur dioxide and microwave could damage the stability of blueberry anthocyanins.Taking our results together,the stability of anthocyanins from five blueberry cultivars in this study was in the decreasing order Baldwin,Plolific,Garden Blue,Bright Well and Anna.