食品中花青素在热加工中的降解及其机制研究

花青素是广泛存在于植物性食物中的水溶性天然色素,主要以2-苯基苯并呋喃阳离子为基础形成的多羟基或多甲氧基衍生物,属类黄酮化合物。现已知的植物花青素种类主要有6种,天竺葵色素、矢车菊色素、飞燕草色素、芍药色素、牵牛花色素和锦葵色素。目前报道的花青素降解机制多为标准物质的热降解过程,可能为两种途径,本文综述了花青素标准物质这两种降解途径的过程。花青素很不稳定性,易受温度、pH值、氧气和金属离子影响,特别是热加工最易引起降解褪色。常见的食品热加工包括蒸、煮、炸和微波等,这些热加工方式都伴随着不同程度花青素的降解。食品热加工过程中花青素的大量丧失与其降解反应密切相关,而花青素的降解过程又与不同的热加工方式密切相关。

Degradation of anthocyanins in foods during heating process and its mechanism

Anthocyanins, a type of water-soluble natural pigment from plant foods, are multi-hydroxyl or multimethoxyl flavonoids compounds mainly formed on the basis of 2-phenylbenzofuran cationic. There are 6 species of plant anthocyanins being known, including pelargonidin, cyanidin, delphindin, peonidin, petunidin, and malvidin. Previous studies about the degradation mechanism of anthocyanins are based on the thermal degradation process of the standard samples. In the present paper, the differences between the 2 kinds of degradation pathways of pure anthocyanins were summarized. Anthocyanins are chemically instable and highly susceptible to temperature, pH value, oxygen, and metal ions, especially heating process, which may lead to loss of color. Common methods in food heating process include steaming, boiling, frying and microwave, etc, and all these heating process are accompanied by different levels of anthocyanin degradation. The great loss of anthocyanins is correlated with the degradation reaction during the food heating process, while the degradation process of anthocyanins is correlated with the heating process methods.