马齿苋花色苷的稳定性分析
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摘要
以野生马齿苋为原料,榨汁提取马齿苋花色苷并研究其稳定性。结果表明:马齿苋花色苷在酸性条件、低温、避光有利于其稳定;氧化剂和还原剂都能使马齿苋花色苷稳定性降低;木糖醇随浓度的增加对马齿苋花色苷有增色作用,呈对称的正态分布走势,浓度为10%达到峰值,随后随浓度增加增色减弱;甘露醇随浓度增加对马齿苋花色苷的减色作用增强;随着甜菊糖苷用量增加对马齿苋花色苷先减后增再降,呈倾斜的S形,浓度为0.06%时减色到谷底,浓度为0.13%时增色到峰值,超过此浓度增色下降,但浓度为0.26%时仍然处于增色状态;柠檬酸和乳酸浓度为0～3%时随浓度增加增色作用增大,浓度>3%随浓度的增加增色作用减弱直至减色;金属离子Na~+、Mg~(2+)、Zn~(2+)、K~+对马齿苋花色苷影响较小,而Ca~(2+)、Cu~(2+)、Fe~(3+)对马齿苋花色苷有明显的破坏作用。马齿苋花色苷的稳定性研究,为马齿苋榨汁保健饮料的配制提供参考。
The anthocyanin of purslane was extracted from wild purslane juice and its stability was studied.The results showed that the stability of purslane anthocyanin was improved by low temperature and light avoidance in acidic condition,and the stability of anthocyanin was decreased by oxidant and reductant.With the increase of xylitol concentration,anthocyanins of Portulaca oleracea showed a symmetrical normal distribution trend,reached the peak value at 10% of concentration,and then decreased with the increase of concentration.The anthocyanin of Portulaca oleracea decreased with the increase of mannitol concentration.With the increase of the amount of stevioside,the anthocyanin of Portulaca oleracea continually decreased to the bottom of the valley at 0.06% of concentration,increased to the peak value at 0.13% of concentration,and the color decreased beyond this concentration.However,when the concentration is 0.26%,it is still in the state of increasing color.When the concentration of citric acid and lactic acid was 0～3%,the effect of chromaticity increased with the increase of concentration,but the effect at concentration > 3% decreased with the increase of concentration until the decolorization.The effect of metal ion Na~+,Mg~(2+),Zn~(2+) and K~+ on anthocyanin of Portulaca oleracea was relatively small,while that of Ca~(2+),Cu~(2+) and Fe~(3+) on anthocyanin of purslane was obvious.These results provide reference for the preparation of purslane juice healthy beverage.
The anthocyanin of purslane was extracted from wild purslane juice and its stability was studied.The results showed that the stability of purslane anthocyanin was improved by low temperature and light avoidance in acidic condition,and the stability of anthocyanin was decreased by oxidant and reductant.With the increase of xylitol concentration,anthocyanins of Portulaca oleracea showed a symmetrical normal distribution trend,reached the peak value at 10% of concentration,and then decreased with the increase of concentration.The anthocyanin of Portulaca oleracea decreased with the increase of mannitol concentration.With the increase of the amount of stevioside,the anthocyanin of Portulaca oleracea continually decreased to the bottom of the valley at 0.06% of concentration,increased to the peak value at 0.13% of concentration,and the color decreased beyond this concentration.However,when the concentration is 0.26%,it is still in the state of increasing color.When the concentration of citric acid and lactic acid was 0～3%,the effect of chromaticity increased with the increase of concentration,but the effect at concentration > 3% decreased with the increase of concentration until the decolorization.The effect of metal ion Na~+,Mg~(2+),Zn~(2+) and K~+ on anthocyanin of Portulaca oleracea was relatively small,while that of Ca~(2+),Cu~(2+) and Fe~(3+) on anthocyanin of purslane was obvious.These results provide reference for the preparation of purslane juice healthy beverage.
引文
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[10]赵巧玲,陈晓梅,赵晋忠,等.黑豆种皮花色苷含量及抗氧化活性的测定[J].山西农业科学,2017,45(8):1240-1243,1267ZHAO Qiao-ling,CHEN Xiao-mei,ZHAO Jin-zhong,et al.Determination of the anthocyanin content and antioxidant activity of black beans seed coat[J].Journal of Shanxi Agricultural Sciences,2017,45(8):1240-1243,1267
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[13]雷月,黎盛,智红涛,等.粗制及精制蓝靛果花色苷的稳定性和抗氧化性研究[J].食品工业科技,2016,37(2):113-118,124LEI Yue,LI Sheng,ZHI Hong-tao,et al.Stability and antioxidant activity of anthoyanins from Lonicera edulis[J].Science and Technology of Food Industry,2016,37(2):113-118,124
[14]王露,孙双勋,邵烨丹,等.红肉桃花色苷的提取纯化及稳定性研究[J].食品工业科技,2014,35(24):113-117,122WANG Lu,SUN Shuang-xun,SHAO Ye-dan,et al.Extraction and stability of the anthocyanin from blood-flesh peach[J].Science and Technology of Food Industry,2014,35(24):113-117,122
[15]管敬喜,文仁德,成果,等.野生毛葡萄皮渣花色苷稳定性研究[J].食品科技,2017,43(12):210-214GUAN Jing-xi,WEN Ren-de,CHENG Guo,et al.The stability of anthocyanins from the wild V.quinquangularis Rehd.grape peel[J].Food Science and Technology,2017,43(12):210-214
[16]张四杰,钱正,刘京晶,等.铁皮石斛花中花色成分抗氧化性和稳定性研究[J].中国中药杂志,2018,43(10):2025-2031ZHANG Si-jie,QIAN Zheng,LIU Jing-jing,et al.Analysis on stability and antioxidant capacity of color-related components from dendrobium of ficinale flower[J].Chinese Journal of Traditional Chinese Medicine,2018,43(10):2025-2031
[17]田小燕,邓洁红,位佳静,等.花色苷有机酸酰化及黄酮辅色研究进展[J].农产品加工·学刊,2012(11):127-131TIAN Xiao-yan,DENG Jie-hong,WEI Jia-jing,et al.Research progress on organic acid acylation and flavonoids copigment of anthocyanins[J].Academic Periodical of Farm Products Processing,2012(11):127-131
[18]李玲,郭丽萍.超声辅助提取火龙果果皮花色苷及稳定性研究[J].食品工业科技,2017,38(6):298-303,323LI Ling,GUO Li-ping.Study on ultrasonic-assisted extraction and stability of anthocyanins from pitaya peel[J].Food Industry Science and Technology,2017,38(6):298-303,323
[2]王维茜,邓洁红,石星波,等.刺葡萄皮中花色苷的分离纯化与结构鉴定[J].农业工程学报,2016,32(4):296-301WANG Wei-qian,DENG Jie-hong,SHI Xing-bo,et al.Isolation,purification and structure identification of anthocyanins from Vitis davidii foex skin[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(4):296-301
[3]苏帆,薛佳,杨曦,等.酚酸对红肉苹果花色苷辅色效果及稳定性的影响[J].中国农业科学,2017,50(4):732-742SU Fan,XUE Jia,YANG Xi,et al.Effects of phenolic acids on copigmentation and stability of anthocyanins in red-fleshed apple[J].Scientia Agricultura Sinica,2017,50(4):732-742
[4]郑时莲,邓泽元,蒋海伟,等.茄子皮中花色苷提取方法的比较及其抗氧化活性研究[J].中国食品学报,2017,17(1):92-99ZHENG Shi-lian DENG Ze-yuan JIANG Hai-wei,et al.Comparison of different extraction methods and antioxidant activity of anthocyanins from eggplant peel[J].Journal of Chinese Institute of Food Science and Technology,2017,17(1):92-99
[5]Jakobek L.Interactions of polyphenols with carbohydrates,lipids and proteins[J].Food Chemistry,2015,175:556-567
[6]孙建霞,张燕,胡小松,等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学2009,42(3):996-1008SUN Jian-xia,ZHANG Yan,HU Xiao-song,et al.Structural stability and degradation mechanisms of anthocyanins[J].Scientia Agricultura Sinica,2009,42(3):996-1008
[7]Bordenave N,Hamaker B R,Ferruzzi M G.Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods[J].Food&Function,2014,5(1):18-34
[8]孙磊,樊秀彩,张颖,等.部分中国野生葡萄果皮花色苷组分分析[J].果树学报,2015,32(6):1143-1151SUN Lei,FAN Xiu-cai,ZHANG Ying,et al.Analysis of anthocyanin composition in berry skin of Chinese wild grape[J].Journal of Fruit Science,2015,32(6):1143-1151
[9]杨晓慧,陈为凯,何非,等.5个红色酿酒葡萄品种花色苷组成差异分析[J].西北农业学报,2017,26(11):1648-1654YANG Xiao-hui,CHEN Wei-kai,HE Fei,et al.Varietal differentiation of five Vitis vinifera red wine grapes based on their anthocyanic composition[J].Acta Agriculturae Boreali-occidentalis Sinica,2017,26(11):1648-1654
[10]赵巧玲,陈晓梅,赵晋忠,等.黑豆种皮花色苷含量及抗氧化活性的测定[J].山西农业科学,2017,45(8):1240-1243,1267ZHAO Qiao-ling,CHEN Xiao-mei,ZHAO Jin-zhong,et al.Determination of the anthocyanin content and antioxidant activity of black beans seed coat[J].Journal of Shanxi Agricultural Sciences,2017,45(8):1240-1243,1267
[11]张唯,严成,张曦,等.超高压提取玫瑰花色苷及稳定性研究[J].中国调味品,2018,43(8):151-157ZHANG Wei,YAN Cheng,ZHANG Xi,et al.Study on ultra-high pressure extraction and stability of anthocyanins from rose[J].China Condiment,2018,43(8):151-157
[12]刘敬华,王振宇.精制及高纯度蓝靛果花色苷的抗氧化性及稳定性研究[J].食品工业科技,2013,34(19):87-92LIU Jing-hua,WANG Zhen-yu.Study on antioxidative activity and stability on the refined and high purity of anthocyanins of Lonicera edulis[J].Science and Technology of Food Industry,2013,34(19):87-92
[13]雷月,黎盛,智红涛,等.粗制及精制蓝靛果花色苷的稳定性和抗氧化性研究[J].食品工业科技,2016,37(2):113-118,124LEI Yue,LI Sheng,ZHI Hong-tao,et al.Stability and antioxidant activity of anthoyanins from Lonicera edulis[J].Science and Technology of Food Industry,2016,37(2):113-118,124
[14]王露,孙双勋,邵烨丹,等.红肉桃花色苷的提取纯化及稳定性研究[J].食品工业科技,2014,35(24):113-117,122WANG Lu,SUN Shuang-xun,SHAO Ye-dan,et al.Extraction and stability of the anthocyanin from blood-flesh peach[J].Science and Technology of Food Industry,2014,35(24):113-117,122
[15]管敬喜,文仁德,成果,等.野生毛葡萄皮渣花色苷稳定性研究[J].食品科技,2017,43(12):210-214GUAN Jing-xi,WEN Ren-de,CHENG Guo,et al.The stability of anthocyanins from the wild V.quinquangularis Rehd.grape peel[J].Food Science and Technology,2017,43(12):210-214
[16]张四杰,钱正,刘京晶,等.铁皮石斛花中花色成分抗氧化性和稳定性研究[J].中国中药杂志,2018,43(10):2025-2031ZHANG Si-jie,QIAN Zheng,LIU Jing-jing,et al.Analysis on stability and antioxidant capacity of color-related components from dendrobium of ficinale flower[J].Chinese Journal of Traditional Chinese Medicine,2018,43(10):2025-2031
[17]田小燕,邓洁红,位佳静,等.花色苷有机酸酰化及黄酮辅色研究进展[J].农产品加工·学刊,2012(11):127-131TIAN Xiao-yan,DENG Jie-hong,WEI Jia-jing,et al.Research progress on organic acid acylation and flavonoids copigment of anthocyanins[J].Academic Periodical of Farm Products Processing,2012(11):127-131
[18]李玲,郭丽萍.超声辅助提取火龙果果皮花色苷及稳定性研究[J].食品工业科技,2017,38(6):298-303,323LI Ling,GUO Li-ping.Study on ultrasonic-assisted extraction and stability of anthocyanins from pitaya peel[J].Food Industry Science and Technology,2017,38(6):298-303,323