紫甘蓝花色苷色素稳定性研究

以大孔吸附树脂分离纯化,冻干所得紫甘蓝色素粉末为原料,研究pH、温度、抗坏血酸、金属离子及寡糖等因素对紫甘蓝花色苷稳定性影响。结果表明,pH对紫甘蓝花色苷稳定性影响较大,花色苷含量随pH增大而下降,且当pH>7时,花色苷稳定性呈极显著降低趋势;紫甘蓝花色苷热稳定性较好,但温度>80℃时,紫甘蓝花色苷热稳定性较差;金属离子影响存在差异,Na~+、K~+对花色苷稳定性无显著性影响,Ca~(2+)对其稳定性影响显著,而Zn~(2+)、Al~(3+)影响达到极显著程度;高浓度抗坏血酸影响紫甘蓝花色苷稳定性;蔗糖对紫甘蓝花色苷表现为辅色作用,葡萄糖、乳糖、果糖等寡糖对紫甘蓝花色苷稳定性影响较小。

Study on stability of purple cabbage anthocyains pigment

This work was conducted to evaluate the effects of pH,temperature,ascorbic acid,different metalions and carbohydrates on the stability of purple cabbage anthocyains.It was shown that pH had a great impact on the stability of anthocyanins pigment.The contents of anthocyanins reduced with the increase of pH,which decreased rapidly when pH>7.Purple cabbage anthocyains pigment were more stable to common heat treatment,but less stable when temperature was above 80℃.Na~+,K~+ hardly affected the stability of anthocyains,while Ca~(2+) significantly influenced it,and Zn~(2+)、Al~(3+) had extremely significant effect.The anthocyanins were sensitive to high concentration of ascorbic acid. Sucrose had significant color-enhancing effects while glucose,lactose and fructose had little effects on the stability of purple cabbage anthocyains.