黑果腺肋花楸多酚稳定性的研究

通过测定黑果腺肋花楸多酚在不同条件下多酚保留率的变化，分别研究在不同pH值、糖类、温度、光照强度、氧化还原剂和防腐剂条件下对黑果腺肋花楸多酚稳定性影响。结果表明：在pH 2～3的条件下多酚保留率可达96.12%以上；糖类对多酚稳定性具有一定增强作用，多酚保留率与糖分添加量呈正相关；随着光照强度的增加，多酚保留率显著下降，在避光条件下多酚最为稳定；当温度超过50 ℃时，温度对多酚保留率影响显著；氧化还原剂对多酚具有显著的破坏作用，而氧化剂对多酚的影响明显大于还原剂；防腐剂可有效减少多酚的降解，但随防腐剂添加量的增加，多酚保留率并无显著增高，低添加量的防腐剂可有效提高多酚稳定性。

Stability of Polyphenols from Aronia melanocarpa Fruits

This research has determined the stability of polyphenols from Aronia melanocarpa fruits to pH, sugar,temperature, light, reductant, oxidant and preservative. The retention rate of the polyphenols was 96.12% at pH 2–3. Sugarhad a positive effect on the stability of the polyphenols in a concentration-dependent manner. With the increase in lightintensity, the retention rate of the polyphenols decreased significantly, and they were the most stable under dark condition.Temperature above 50 ℃ had a significant effect on the retention rate of the polyphenols. Both reductant and oxidant had adestructive effect on the polyphenols, and the effect of the latter was more significant than that of the former. Preservativecould effectively reduce the degradation of the polyphenols; the retention rate was not significantly increased at higherconcentration of preservative, whereas it was improved at lower concentration of preservative.