酚酸增强杨梅清汁贮藏期间色泽稳定性

为增强杨梅清汁中花色苷的稳定性,向杨梅清汁中添加单宁酸、阿魏酸、芥子酸、绿原酸、丁香酸5种不同的酚酸作为辅色剂,分别在4、25、37℃条件下进行21 d货架期贮藏实验,每3 d对杨梅清汁进行花色苷含量、色泽、抗氧化活性及理化指标的检测。结果表明:5种酚酸均能对杨梅清汁颜色稳定起到增强作用,降低其花色苷的降解速率,延长降解反应的半衰期,减缓杨梅清汁的褐变速率,提高抗氧化活性;其中添加单宁酸和芥子酸辅色效果最好,在4℃贮藏温度下半衰期分别可长达154.033 d和157.533 d,较对照组分别延长76.151 d和79.651 d,但单宁酸对杨梅清汁的透光率影响较大,容易引起浑浊。因此,芥子酸最适合作为杨梅清汁的辅色剂。

Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid

In order to enhance the stability of anthocyanins in it, Chinese bayberry juice was added separately with five different phenolic acids (tannic acid, ferulic acid, sinapic acid, chlorogenic acid, syringic acid) as copigments and then stored at 4, 25 or 37 ℃ for 21 days. The anthocyanin concentration, color, antioxidant capacity and physicochemical indexes were measured every 3 days. Results showed that each of these phenolic acids could enhance the color stability, reduce the degradation rate of anthocyanins, extend the half-life of degradation, slow down the browning rate, and improve the antioxidant capacity of Chinese bayberry juice. Tannic acid and sinapic acid was the most effective copigments among the five phenolic acids. The half-life was 154.033 and 157.533 days for anthocyanins in Chinese bayberry juice with the addition of tannic acid and sinapic acid, 76.151 and 79.651 days longer than that of the control sample at 4 ℃ , respectively. However, tannic acid had a greater influence on the light transmittance, and it could result in turbidity easily. Therefore, sinapinic acid is the most suitable copigment for Chinese bayberry juice.