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Position: Home > Articles > Research of stability of anthocyanidins from lycium ruthenicum murr in the aqueous system Science and Technology of Food Industry 2016,37 (19) 127-131

黑果枸杞花青素在水相体系中的稳定性研究

作  者：
陈虎;叶英;秦艳婷;刘荟萃;刘成成;王树林
单  位：
青海大学农牧学院动科系
关键词：
黑果枸杞;花青素;水相体系;稳定性
摘  要：
以黑果枸杞水提液中花青素保存率为指标,研究黑果枸杞花青素氧化变化规律及几种抗氧化剂提高稳定性的方法。结果显示:黑果枸杞花青素的热降解符合一级反应动力学模型;维生素C、迷迭香、茶多酚及木糖醇对水溶液中花青素具有一定保护作用,可防止水相体系中花青素的氧化,单一使用时有效的质量百分比分别为:0.1%、0.4%、0.3%、6%,保存率分别达到89.0%、87.8%、91.0%和56.0%;花青素在较低温度(20℃),酸性(p H3.0)条件下较稳定;采用微波杀菌时(850 W,5 min),花青素保存率为67.6%,高于其他杀菌方式,微波杀菌对黑枸杞水相体系中的花青素破坏程度最小。
译  名：
Research of stability of anthocyanidins from lycium ruthenicum murr in the aqueous system
作  者：
CHEN Hu;YE Ying;QIN Yan-ting;LIU Hui-cui;LIU Cheng-cheng;WANG Shu-lin;Agriculture and Animal Husbandry College of Qinghai University;
关键词：
lycium ruthenicum murr;;anthocyanididins;;aqueous system;;stability
摘  要：
With preservation rate of anthocyanidins in water extraction liquid from Lycium ruthenicum Murr as index,the law of oxidation were studied,and the way of improvement on stability of the anthocyanidins were studied using xylitol and antioxidants such as V_C,rosmarinus officinal and tea polyphenols. The dynamic equation of time-temperature about anthocyanidins from lycium ruthenicum murr in aqueous system was calculated,and the results showed it was first order reaction kinetics model. The xylitol and antioxidants such as VC,rosmarinus officinal and tea polyphenols can effectively protect the anthocyanidins from oxidation in aqueous system when its mass percent was 6%,0.1%,0.4% and 0.3%,respectively.Preservation rate was 56.0%,89.0%,87.8% and 91.0% corresponding to xylitol and three antioxidants. The anthocyanidins had higher stabilization under 20 ℃,p H3.0 than other conditions.There was higher preservation rate of anthocyanidins under microwave sterilization( 850 W,5 min) than other way of sterilization,which was 67.6%. There was less destruction of anthocyanidins using microwave sterilization than other ways.

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