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| 有机酸对紫甘薯花色苷的辅色作用 | |
| 引用本文： | 王萌,李小定,刘硕,朱少华,姜红. 有机酸对紫甘薯花色苷的辅色作用[J]. 食品科学, 2014, 35(23): 119-124. DOI: 10.7506/spkx1002-6630-201423024 |
| 作者姓名： | 王萌 李小定 刘硕 朱少华 姜红 |
| 作者单位： | 华中农业大学食品科技学院，环境食品学教育部重点实验室，湖北 武汉 430070 |
| 摘 要： | 辅色作用是一种提高花青素稳定性的有效途径。研究柠檬酸、DL-苹果酸、酒石酸、咖啡酸和阿魏酸对紫甘薯花色苷的辅色作用。结果表明，5 种有机酸均能提高紫甘薯花色苷的吸光度，但均没有改变紫甘薯花色苷的组分。90 ℃条件下，柠檬酸、DL-苹果酸和酒石酸可使紫甘薯花色苷的半衰期由15.3 h分别提高到19.1、19.0 h和16.9 h；咖啡酸与阿魏酸显著地降低了紫甘薯花色苷热稳定半衰期，分别降至1.8 h和1.6 h，不利于紫甘薯花色苷的热稳定性。 |
| 关 键 词： | 紫甘薯花色苷 有机酸 辅色作用 热稳定性 |
Copigmentation Effect of Organic Acids on Purple Sweet Potato Anthocyanins |
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| WANG Meng,LI Xiao-ding,LIU Shuo,ZHU Shao-hua,JIANG Hong. Copigmentation Effect of Organic Acids on Purple Sweet Potato Anthocyanins[J]. Food Science, 2014, 35(23): 119-124. DOI: 10.7506/spkx1002-6630-201423024 | |
| Authors: | WANG Meng LI Xiao-ding LIU Shuo ZHU Shao-hua JIANG Hong |
| Affiliation: | Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology,Huazhong Agricultural University, Wuhan 430070, China |
| Abstract: | The copigmentation is an effective way to enhance the color of anthocyanins. Copigmentation effects of citric acid, DL-malic acid, tartaric acid, caffeic acid and ferulic acid on purple sweet potato anthocyanins were studied. Results showed that these five organic acids increased the absorption value of purple sweet potato anthocyanins, but did not change the anthocyanin composition. The half-life (15.3 h) was increased by citric acid, DL-malic acid and tartaric acid to 19.1, 19.0 and 16.9 h at 90 ℃, but reduced by caffeic acid and ferulic acid to 1.8 and 1.6 h, respectively, indicating an unfavorable effect on the thermal stability of purple sweet potato anthocyanins. |
| Keywords: | purple sweet potato anthocyanins organic acid copigmentation thermal stability |
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