Comparing stability of anthocyanins from different varieties of blueberries
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摘要: 本实验探讨了p H、热、光、金属离子（Na+、Ca2+、Fe3+、Mg2+、Cu2+、Zn2+）、H2O2、Na2SO3、蔗糖、苯甲酸钠、D-异抗坏血酸钠以及不同包装材质对两种蓝莓花色苷理化稳定性的影响。结果表明:蓝莓花色苷只有在酸性条件下才可稳定存在;对热、光敏感,稳定性差;氧化剂及还原剂对蓝莓花色苷有较大的破坏作用,蔗糖却有明显的增色作用;PET材质更适合做为蓝莓产品的包装材料。由两种蓝莓比较得出低丛蓝莓花色苷的理化性质更为稳定,在今后的加工或是色素提取中应该选用花色苷性质相对稳定的蓝莓品种。Abstract: The effect of temperature, light, p H, metal ions, oxidants, reducing agents, sugar, preservative ( sodium benzoate, potassium sorbate) , antioxidant ( d- sodium erythorbate) as well as the bottle material on stability of anthocyanins in two different kinds of blueberry were discussed in the experiment. Results showed that only in acidic environments, the pigment had high stability. Anthocyanins had low fever and light stability. Oxidant and reductant had strong destructive effect to blueberry anthocyanins, but sucrose had counterproductive. PET was suitable for packaging materials. In conclusion, the low bush blueberry anthocyanins had higher stability than the high bush blueberry anthocyanins in the same conditions. So it should choose the right variety of blueberry when producing or extracting the anthocyanins.
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Keywords:
- blueberries /
- anthocyanins /
- stability
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