超高压处理对蓝莓花色苷稳定性的影响

为了研究超高压处理对蓝莓花色苷稳定性的影响,实验测定了在100、300、500、600 MPa四个超高压压力以及0、5、10、15、20、25、30 min七个时间梯度处理条件下蓝莓清汁花色苷稳定性的变化。结果表明:在超高压处理过程中蓝莓花色苷的稳定性较差,蓝莓清汁中的花色苷随着超高压处理时间的增加降解速率加快,其降解符合一级反应动力学模型;实验研究了几种常见组分如:抗坏血酸、蔗糖、葡萄糖以及黄酮类物质在超高压处理过程中对蓝莓花色苷稳定性的影响。研究表明:抗坏血酸、蔗糖和葡萄糖能够降低蓝莓花色苷的稳定性,加速蓝莓花色苷在超高压处理过程中的降解,且浓度越高影响越大;添加黄酮类物质发现随着超高压压力的增加蓝莓花色苷的浓度也增加,且随着添加黄酮类物质的浓度的增加蓝莓花色苷的浓度也增加,结果表明在超高压处理过程中黄酮类物质可以提高蓝莓花色苷的稳定性。

The Effect of High Pressure Processing Treatment on the Stability of Anthocyanin in Blueberry

In order to study the effect of high pressure processing on the stability of anthocyanin in blueberry, the effects of different ultra-high pressure treatment time (0, 5, 10, 15, 20, 25, 30 min) and pressure (100, 300, 500, 600 MPa) on anthocyanin and purified anthocyanin mixtures were studied. The results showed that the stability of blueberry anthocyanins was poor during the process of ultrahigh pressure, and the degradation rate of anthocyanins in blueberry juice was higher than that of the first-order reaction kinetics. The concentration of anthocyanins increased as time and pressure increasing. The effects of several common components such as ascorbic acid, sucrose, glucose and flavonoids on the stability of blueberry anthocyanins during ultra-high pressure treatment were also studied. The results showed that ascorbic acid, sucrose and glucose could decrease the stability of blueberry anthocyanins and accelerate the degradation of blueberry anthocyanins during ultrahigh pressure treatment, and the higher the concentration, the higher the concentration of flavonoids was found. With the increasement of super high pressure, the concentration of anthocyanins in blueberry was also increased, and the concentration of anthocyanins increased with the increase of the concentration of flavonoids. The results showed that flavonoids could improve the stability of anthocyanins in blueberry during the ultrahigh pressure treatment.