| 微波与超声处理对花青素-多酚固态与液态体系色泽的影响 |
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| 引用本文： | 徐烨,李旋,毕金峰,郭崇婷,朱凤妹,吴昕烨.微波与超声处理对花青素-多酚固态与液态体系色泽的影响[J].食品科学,2021,42(1):139-148. |
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| 作者姓名： | 徐烨 李旋 毕金峰 郭崇婷 朱凤妹 吴昕烨 |
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| 作者单位： | （1.河北科技师范学院食品科技学院，河北 秦皇岛 066004；2.中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193；3.沈阳农业大学食品学院，辽宁 沈阳 110866） |
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| 基金项目： | 现代农业产业技术体系建设专项(CARS-30-5-02)。 |
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| 摘 要： | 花青素与多酚相互作用具有改善呈色的作用,而其在固态与液态体系中的呈色特性及色泽稳定性还不明确.本实验采用微波与超声处理花青素-多酚液态和固态模拟体系,通过分析处理后花青素-多酚液态和固态体系的表观色泽、光谱特性及多酚、花青素组成含量变化,初步阐释微波与超声处理对花青素-多酚相互作用呈色的影响机制.结果表明,经微波和超声...
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| 关 键 词： | 花青素 多酚 微波 超声波 色泽 |
Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems |
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| XU Ye,LI Xuan,BI Jinfeng,GUO Chongting,ZHU Fengmei,WU Xinye.Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems[J].Food Science,2021,42(1):139-148. |
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| Authors: | XU Ye LI Xuan BI Jinfeng GUO Chongting ZHU Fengmei WU Xinye |
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| Affiliation: | (1. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) |
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| Abstract: | The interaction between anthocyanins and polyphenols can improve color properties of anthocyanins,while the color properties and stability of anthocyanins in solid and liquid systems containing polyphenols are not yet clear.In this paper,in order to clarify the effect and underlying mechanism of microwave and ultrasonic treatment on the color of anthocyanin-polyphenol complexes in the solid and liquid states,the changes in the apparent color,spectral characteristics and anthocyanin composition and contents were examined after the treatments.The results showed that after either treatment,L*value increased,b*value decreased,and a*value did not change remarkably in the solid system.The liquid system showed a remarkable red shift in the absorption spectra,indicating that molecular vibration and cavitation effect have a great impact on the spectral absorption.Meanwhile,in both systems,the content of total anthocyanins increased,together with a decrease in polyphenol content and the conversion of neochlorogenic acid to chlorogenic acid.Multivariate statistical analysis showed significant differences in color properties among the complex systems subjected to microwave and ultrasonic treatment under different conditions,which may be mainly caused by the differences in the contents of protocatechuic acid,catechins and total anthocyanins.For both liquid and solid systems,L*,a*and b*values,absorbance at the maximum absorption wavelength,the contents of total anthocyanins and polyphenols were higher after microwave treatment at 30 W or ultrasonic treatment for 90 min as compared to other treatment conditions,greatly contributing to the color stability of the systems.In summary,microwave and ultrasonic treatments are alternative techniques for improving the stability of anthocyanins. |
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| Keywords: | anthocyanins polyphenols microwave ultrasonic color |
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