| Vc与Cu2+的耦合氧化对桑葚花色苷的降解作用 |
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| 引用本文： | 刘亮,何雄,施能进,曹少谦. Vc与Cu2+的耦合氧化对桑葚花色苷的降解作用[J]. 食品科技, 2011, 0(5): 194-198 |
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| 作者姓名： | 刘亮 何雄 施能进 曹少谦 |
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| 作者单位： | 浙江医药高等专科学校应用生物系;浙江万里学院生物与环境学院; |
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| 基金项目： | 浙江省教育厅科研项目(Y201019045) |
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| 摘 要： | 研究通过构建含Vc和Cu2+的桑葚汁模拟体系,研究这两个内源因子对花色苷的降解作用。研究表明Vc能显著促进花色苷的降解,而在果汁所含Cu2+浓度下,Cu2+对花色苷具有一定的保护作用,但当在体系中与Vc共存时,则能大大促进花色苷的降解。因此,可以得出一个花色苷被Vc和Cu2+耦合氧化的降解机制:低浓度时,Cu2+自身不催化花色苷的降解,但当有Vc存在时,它能先通过促进Vc的氧化降解,使Vc转化为对花色苷降解有显著促进作用的氢过氧化物,从而加速花色苷的降解。
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| 关 键 词： | 桑葚 花色苷 Vc 耦合氧化 热降解 |
Thermal degradation of mulberry anthocyanins through the coupled oxidation of Vc and Cu~(2+) |
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| LIU Liang,HE Xiong,SHI Neng-jin,CAO Shao-qian. Thermal degradation of mulberry anthocyanins through the coupled oxidation of Vc and Cu~(2+)[J]. Food Science and Technology, 2011, 0(5): 194-198 |
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| Authors: | LIU Liang HE Xiong SHI Neng-jin CAO Shao-qian |
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| Affiliation: | LIU Liang1,HE Xiong1,SHI Neng-jin1,CAO Shao-qian2 (1.Department of Applied Biology,Zhejiang Pharmaceutical College,Ningbo 315100,2.College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100) |
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| Abstract: | In this study, we investigated the effects of Vc and Cu2+ on the thermal degradation of mulberry anthocyanins in different model systems. The results showed that Vc can significantly promote the degradation of anthocyanins. Cu2+ may play a protective role on anthocyanins in the concentration of the mulberry juice. However, anthocyanins degraded fast in the presence of both Vc and Cu2+. Therefore, the results obtained allowed us to propose a coupled oxidation pathway for the degradation of anthocyanins: Cu2+... |
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| Keywords: | mulberry anthocyanins Vc coupled oxidation thermal degradation |
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