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当前位置: 首页 > 文章 > 绿茶多酚提取物对蓝莓汁花色苷热降解动力学及色泽的影响 扬州大学学报(农业与生命科学版) 2016,37 (1) 91-96
Position: Home > Articles > Influence of green tea polyphenols extracts on the degradation kinetics of anthocyanins and color in blueberry juice Journal of Yangzhou University(Agricultural and Life Science Edition) 2016,37 (1) 91-96

绿茶多酚提取物对蓝莓汁花色苷热降解动力学及色泽的影响

作  者：
吴越;李怡青;杨艺琳;杨利琼;王平;韩永斌
单  位：
南京农业大学食品科技学院;江苏伊云贝尔饮料股份有限公司
关键词：
绿茶多酚;蓝莓汁;花色苷;热稳定性;色泽
摘  要：
为研究绿茶多酚提取物对蓝莓汁花色苷的热降解动力学及色泽稳定性的影响,在蓝莓汁体系中绿茶多酚提取物添加量分别为0、100、200mg·L-1时,依次在50、70、90℃水浴中保温150min,考察花色苷含量及CIE L*、a*、b*的变化。结果表明:蓝莓汁花色苷热稳定性较差,添加绿茶多酚提取物可增强蓝莓汁花色苷热稳定性。在50、70、90℃水浴中保温150min后,未添加绿茶多酚提取物的蓝莓汁花色苷含量则分别减少13.66%、26.85%、82.07%,添加200mg·L~(-1)绿茶多酚提取物的蓝莓汁花色苷含量则分别减少5.43%、10.78%、56.06%,保存率分别是未添加的1.09、1.22、2.47倍。蓝莓汁花色苷的热降解符合一级反应动力学模型,添加绿茶多酚提取物后蓝莓汁花色苷降解速率常数k减小,半衰期t1/2和活化能Ea显著增大。加热会导致蓝莓汁明度L*、总色差TCD*增大,彩度C*减小,且温度越高变化越明显。添加绿茶多酚提取物可减缓蓝莓汁明度L*、总色差TCD*及彩度C*的变化。
译  名：
Influence of green tea polyphenols extracts on the degradation kinetics of anthocyanins and color in blueberry juice
作  者：
WU Yue;LI Yiqing;YANG Yilin;YANG Liqiong;WANG Ping;HAN Yongbin;Coll of Food Sci and Tech,Nanjing Agric Univ;Jiangsu Yiyunbeier Drink Co Ltd;
关键词：
green tea polyphenols;;blueberry juice;;anthocyanin;;thermal stability;;color
摘  要：
The objectives of this paper were to investigate the effect of green tea polyphenols extracts on the thermal degradation kinetics of anthocyanins and color of blueberry juice.The changes of anthocyanins content and Hunter colour parameters(L*,a*,b*)at selected temperatures(50,70,90 ℃)in the presence of 0,100,200mg·L~(-1) green tea polyphenols extracts were determined,respectively.The results suggested that anthocyanins in blueberry juice showed poor stability at high temperature.The prescence of green tea polyphenols extracts could significantly enhance color and anthocyanin thermal stabilities of anthocyanins in blueberry juice.After heating 150 min at selected temperatures(50,70,90 ℃),anthocyanins content in natural blueberry juice without green tea polyphenols extracts were decreased 13.66%,26.85%,82.07%,respectively.However,anthocyanins content in blueberry juice which was added 200mg·L-1 green tea polyphenols extracts were decreased 5.43%,10.78%,56.06%,respectively,which was 1.09,1.22,2.47 times more than the control anthocyanins content.Anthocyanin thermal degradation in blueberry juice followed frist-order reaction kinetics.Degradation parameters such as the reaction rate(k),the half-lives(t1/2),Eawere determined.Our data indicated adding green tea polyphenols extracts in blueberry juice could reduce the reaction rate(k),enhance the half-lives(t1/2)and Ea,obviously.Lightness(L*)and total colour difference(TCD*)would increase,and chroma(C*)would decrease when we heated blueberry juice.Using externally added green tea polyphenols extracts could result in slowing down the variation rate of L*,TCD*,C*.

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