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Position: Home > Articles > Stability of Polyphenols from Aronia melanocarpa Fruits FOOD SCIENCE 2016,37 (23) 20-24

黑果腺肋花楸多酚稳定性的研究

作  者：
高凝轩;李斌;杜姗姗;孟宪军;张琦;矫馨瑶;陈世富
单  位：
辽宁富康源黑果腺肋花楸科技开发有限公司;沈阳农业大学食品学院;沈阳综合保税区出入境检验检疫局
关键词：
黑果腺肋花楸;多酚;稳定性;花色苷
摘  要：
通过测定黑果腺肋花楸多酚在不同条件下多酚保留率的变化,分别研究在不同pH值、糖类、温度、光照强度、氧化还原剂和防腐剂条件下对黑果腺肋花楸多酚稳定性影响。结果表明:在pH 2~3的条件下多酚保留率可达96.12%以上;糖类对多酚稳定性具有一定增强作用,多酚保留率与糖分添加量呈正相关;随着光照强度的增加,多酚保留率显著下降,在避光条件下多酚最为稳定;当温度超过50℃时,温度对多酚保留率影响显著;氧化还原剂对多酚具有显著的破坏作用,而氧化剂对多酚的影响明显大于还原剂;防腐剂可有效减少多酚的降解,但随防腐剂添加量的增加,多酚保留率并无显著增高,低添加量的防腐剂可有效提高多酚稳定性。
译  名：
Stability of Polyphenols from Aronia melanocarpa Fruits
作  者：
GAO Ningxuan;LI Bin;DU Shanshan;MENG Xianjun;ZHANG Qi;JIAO Xinyao;CHEN Shifu;College of Food Science, Shenyang Agricultural University;Shenyang Free Trade Zone Entry-Exit Inspection and Quarantine Bureau;Liaoning Fukangyuan Aroniamelanocarpa Technology Development Co.Ltd.;
关键词：
Aronia melanocarpa;;polyphenols;;stability;;anthocyanins
摘  要：
This research has determined the stability of polyphenols from Aronia melanocarpa fruits to pH, sugar, temperature, light, reductant, oxidant and preservative. The retention rate of the polyphenols was 96.12% at pH 2–3. Sugar had a positive effect on the stability of the polyphenols in a concentration-dependent manner. With the increase in light intensity, the retention rate of the polyphenols decreased significantly, and they were the most stable under dark condition. Temperature above 50 ℃ had a significant effect on the retention rate of the polyphenols. Both reductant and oxidant had a destructive effect on the polyphenols, and the effect of the latter was more significant than that of the former. Preservative could effectively reduce the degradation of the polyphenols; the retention rate was not significantly increased at higher concentration of preservative, whereas it was improved at lower concentration of preservative.

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