花色苷用作鱼肉鲜度指示标签

目的采取花色苷做鲜度指示剂,研究一种可用于生活中的天然指示剂标签。方法通过提取紫甘薯、凤仙花瓣、杜鹃花瓣的色素,制作成标签。研究温度、p H值和鱼肉变质对指示标签的影响。结果温度对标签颜色没有影响。紫甘薯标签和凤仙标签在p H值达到12.35时分别变为灰色和灰绿色。检测鱼肉鲜度时紫甘薯和凤仙指示标签产生明显的颜色变化,杜鹃标签变化不明显。以凤仙指示标签为例进行结构分析,主要由于花色苷主体上的官能团在碱性条件下发生亲核或亲电重排反应,形成类黄酮等物质,使之颜色变化。结论花色苷可以用作鱼肉鲜度指示标签,效果较好。

Anthocyanin as Fish Freshness Indicator

The work aims to study one natural indication label used for daily life with anthocyanins as the freshness indicator. The indication label was made by different pigments extracted from purple sweet potato, impatiens petals and azalea petals. The effect of temperature, pH value and fish spoilage on the indication label was studied. It was found that the temperature had no effect on the label color. Purple sweet potato indication label was graying when the pH was 12.35, and impatiens indication label turned to greyish green. The colors of purple sweet potato label and impatiens label were changed obviously, and the color of azalea label was changed inconspicuously in the process of checking fish freshness. Taking impatiens indication label as an example for structural analysis, the color of functional groups on the main body of anthocyanin changed because of the products --- flavonoids and other substances resulting from nucleophilic or electrophilic rearrangement reaction under alkaline conditions. Anthocyanin can be used as freshness indicator of fish with good effects.