杨梅果汁花色苷及其色泽稳定性的研究

本文就氧、维生素C(Vc)、包装材料、贮藏温度以及光等因素对杨梅汁花色苷及其色泽稳定性的影响作了探讨。结果表明:杨梅汁花色苷的降解遵循一级反应动力学规律(r<0.98)。氧及Vc均不利于花色苷及色泽保存。复合铝箔袋装杨梅汁其花色苷和色泽稳定性很高,涂料罐则又不宜装杨梅汁。低温(4℃)贮藏八个月的杨梅汁花色苷及其色泽变化甚微,高温(37℃)贮藏对花色苷和色泽破坏严重,一个月内杨梅汁即失去原有紫红色而呈褐色,且瓶底有大量褐色降解物。曝光贮藏会促进杨梅汁花色苷降解和色泽的变化。

Studies on the Stability of Anthocyanins and Color of Yangmei Juice

The stability of anthocyanins (Acys) and color of Yangmei juice during storage is studied in this paper. The results show that the degradation of Acys follows well the kinetics of first order reaction (r<-0.9800**) . Ascorbic acid (Vc) and oxygen accelerate the degradation of Acys and color. The stability of Acys and color is greatly influenced by packaging materials. Aluminum foil laminated bag is the most effective in protecting Acys and color, the lacquered can is not completely suited to the juice. However the lacquered can is not suitable to fill the ju'ice, low temperature (4℃) storage changes the color of juice little, while high temperature (37℃) destroys Acys and color so seriously, as the original purple red color of the juice changes to brown, and large amount of brown preci pitate settles on the bottom of bottle. Exposure under light promotes the degradation of Acys and change of color.