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花色苷在不同环境因素和食品基质中的降解规律

赵文鹏 ,  赵昌玉 ,  单洪雁 ,  许慧卿 ,  李松南 ,  王君

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赵文鹏, 赵昌玉, 单洪雁, 等. 花色苷在不同环境因素和食品基质中的降解规律[J]. 轻工学报, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
引用本文: 赵文鹏, 赵昌玉, 单洪雁, 等. 花色苷在不同环境因素和食品基质中的降解规律[J]. 轻工学报, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
shu
ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
Citation: ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
shu

花色苷在不同环境因素和食品基质中的降解规律

  • 1. 扬州大学 旅游烹饪学院, 江苏 扬州 225127;

  • 2. 扬州大学 农业科技发展研究院/教育部农业与农产品安全国际合作联合实验室, 江苏 扬州 225009

    • 作者简介: 赵文鹏(1999-),男,河南省周口市人,扬州大学硕士研究生,主要研究方向为食品营养与健康。E-mail:972118861@qq.com;

  • 基金项目: 国家自然科学基金项目(82000791)；中国博士后自然科学基金面上项目(2022M712692)；江苏省自然科学基金项目(BK20220585)；扬州市“绿扬金凤计划”优秀博士项目(YZLYJFJH2021YXBS172)；扬州市重点研发计划(社会发展)项目(YZ2022076)

  • 中图分类号: TS205

Degradation rules of anthocyanin in different environmental factors and food matrices

  • 1. School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China;

  • 2. Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China

  • Received Date: 2022-06-14

    CLC number: TS205

  • 摘要: 为探明不同环境因素和食品基质条件对花色苷的降解规律,研究了不同温度(4~100 ℃)、光照条件(避光、日光和紫外光)、冻融循环(5次)、蔗糖添加量(0~20%)和NaCl添加量(0~5.0%)对花色苷保留率的影响,并构建了降解动力学模型。结果表明:温度从4 ℃升高到100 ℃时,花色苷10 h保留率从88.19%降低至28.10%,其半衰期(t1/2)从55.0 h降低至5.9 h(P<0.05);与避光条件相比,紫外光条件下的花色苷10 h保留率和t1/2均达到最低值(84.41%和43.0 h);经过5次冻融循环后,花色苷120 h保留率降低至85.21%,此时的t1/2为612.6 h;在80 ℃稳定性加速实验中,当蔗糖添加量为10%时,花色苷10 h保留率和t1/2均达到最高值(60.17%和13.7 h),而当NaCl添加量为5%时,花色苷10 h保留率和t1/2均达到最高值(54.63%和11.3 h)。花色苷的贮藏和加工应尽量避免高温、紫外光和冻融循环,并可添加适量的蔗糖和NaCl以增强其稳定性。
    Abstract: To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices, the effects of different temperatures (4~100 ℃), illumination conditions (avoiding light, sunlight, and ultraviolet), freeze-thaw cycles (5 times), sucrose additions (0~20%) and NaCl additions (0~5.0%) on the anthocyanin retention were investigated, and their degradation kinetic models were further established. Results showed that, with the temperature increasing from 4 ℃ to 100 ℃, anthocyanin retention of 10 h decreased significantly from 88.19% to 28.10%, and their half-life time (t1/2) decreased from 55.0 h to 5.9 h(P<0.05). Compared with avoiding light, both anthocyanin retention of 10 h and t1/2 under ultraviolet were the lowest (84.41% and 43.0 h). After five freeze-thaw cycles, anthocyanin retention of 120 h was reduced to 85.21% with the corresponding t1/2 of 612.6 h. During 80 ℃ of stability acceleration experiment, both anthocyanin retention of 10 h and their t1/2 reached the highest value (60.17% and 13.7 h) with sucrose addition of 10%, and the above values also reached the highest value (54.63% and 11.3 h) with NaCl addition of 5%. The storage and processing of anthocyanins should avoid high temperature, ultraviolet and freeze-thaw cycles as much as possible, and appropriate amount of sucrose and NaCl could be added to enhance the stability of antholyanins.
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赵文鹏, 赵昌玉, 单洪雁, 等. 花色苷在不同环境因素和食品基质中的降解规律[J]. 轻工学报, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
引用本文: 赵文鹏, 赵昌玉, 单洪雁, 等. 花色苷在不同环境因素和食品基质中的降解规律[J]. 轻工学报, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
shu
ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
Citation: ZHAO Wenpeng, ZHAO Changyu, SHAN Hongyan, et al. Degradation rules of anthocyanin in different environmental factors and food matrices[J]. Journal of Light Industry, 2023, 38(2): 41-47. doi: 10.12187/2023.02.005
shu

花色苷在不同环境因素和食品基质中的降解规律

    作者简介:赵文鹏(1999-),男,河南省周口市人,扬州大学硕士研究生,主要研究方向为食品营养与健康。E-mail:972118861@qq.com
  • 1. 扬州大学 旅游烹饪学院, 江苏 扬州 225127;
  • 2. 扬州大学 农业科技发展研究院/教育部农业与农产品安全国际合作联合实验室, 江苏 扬州 225009
  • 收稿日期: 2022-06-14
基金项目:  国家自然科学基金项目(82000791)；中国博士后自然科学基金面上项目(2022M712692)；江苏省自然科学基金项目(BK20220585)；扬州市“绿扬金凤计划”优秀博士项目(YZLYJFJH2021YXBS172)；扬州市重点研发计划(社会发展)项目(YZ2022076)

摘要: 为探明不同环境因素和食品基质条件对花色苷的降解规律,研究了不同温度(4~100 ℃)、光照条件(避光、日光和紫外光)、冻融循环(5次)、蔗糖添加量(0~20%)和NaCl添加量(0~5.0%)对花色苷保留率的影响,并构建了降解动力学模型。结果表明:温度从4 ℃升高到100 ℃时,花色苷10 h保留率从88.19%降低至28.10%,其半衰期(t1/2)从55.0 h降低至5.9 h(P<0.05);与避光条件相比,紫外光条件下的花色苷10 h保留率和t1/2均达到最低值(84.41%和43.0 h);经过5次冻融循环后,花色苷120 h保留率降低至85.21%,此时的t1/2为612.6 h;在80 ℃稳定性加速实验中,当蔗糖添加量为10%时,花色苷10 h保留率和t1/2均达到最高值(60.17%和13.7 h),而当NaCl添加量为5%时,花色苷10 h保留率和t1/2均达到最高值(54.63%和11.3 h)。花色苷的贮藏和加工应尽量避免高温、紫外光和冻融循环,并可添加适量的蔗糖和NaCl以增强其稳定性。

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