摘要:
本文研究了咖啡酸、阿魏酸、单宁酸、黄芩素、茶多酚、没食子酸、原儿茶酸、芦丁等8种外源辅色素对黑莓清汁花色苷辅色效果、热稳定性、光稳定性和体外抗氧化活性的影响。结果表明:咖啡酸、原儿茶酸、茶多酚、没食子酸、单宁酸对黑莓清汁花色苷的辅色效果影响较显著(p<0.05),最适浓度为0.1 mmol/L,而芦丁的最佳辅色浓度为0.4 mmol/L;实验所选辅色素能够在一定程度上提高黑莓清汁花色苷的热稳定性,其中没食子酸、阿魏酸、咖啡酸对其影响效果显著(p<0.05),分别使黑莓清汁花色苷的热降解半衰期延长了6.06、2.07和1.39倍。此外,原儿茶酸、阿魏酸、芦丁能够显著提高黑莓清汁花色苷的光稳定性、DPPH自由基清除能力和总还原力(p<0.05);没食子酸和单宁酸的辅色作用降低了黑莓清汁花色苷的光稳定性。黄芩素、阿魏酸、咖啡酸、芦丁等外源物质可作为黑莓清汁花色苷有效的辅色素。
Abstract:
The effects of 3, 4-dihydroxybenzoic acid, gallic acid, caffeic acid, ferulic acid, tannic acid, rutin, baicalein and tea polyphenols on the stability and antioxidant activity in vitro of anthocyanins from blackberry juice were studied in this paper. Results showed that the caffeic acid, 3, 4-dihydroxybenzoic acid, tea polyphenols, tannic acid and gallic acid had significant copigmentation effects on the blackberry anthocyanins. At the concentration of 0.1 mmol/L, the copigments had better effects on blackberry juice anthocyanins. For rutin, the best concentration was 0.4 mmol/L. All eight kinds of materials in test enhanced the thermal stability of blackberry juice anthocyanins to some extent. In particular, gallic acid, ferulic acid and caffeic acid showed obvious effects on the thermal stability (p<0.05) with a higher half-life time that was increased by 6.06, 2.07 and 1.39 times, respectively. Furthermore, the light stability, DPPH radical scavenging capacity and the total reducing power of blackberry juice anthocyanins were significantly improved by 3, 4-dihydroxybenzoic acid, ferulic acid and rutin. But the gallic acid and tannic acid showed decreased copigmentation effects on the light stability of blackberry juice anthocyanins. It was concluded that caffeic acid, ferulic acid, baicalein and rutin were best choices for copigmentation effects of blackberry juice anthocyanins.
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