改善杨梅露酒色泽稳定性的研究
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摘要
为了提高杨梅露酒色泽的稳定性,以澄清透明的杨梅露酒为原料,基于杨梅露酒花色苷稳定性评价的基础上,通过考察不同浓度有机酸、氨基酸、金属盐及天然色素对花色苷稳定性的影响,确定了杨梅露酒最佳护色工艺及其贮藏条件。研究结果表明,高温对杨梅露酒中花色苷的破坏性强于光照,花色苷热降解满足一级动力学方程;添加有机酸可使花色苷以稳定的结构存在于露酒中,其中对羟基苯甲酸效果最好,色泽保存率达到83. 22%,比对照提高16. 52百分点;添加较高浓度的水杨酸钠和乙二胺四乙酸二钠可使露酒色泽保存率提高10. 00~12. 82百分点;而添加甘氨酸、L-酪氨酸和L-半胱氨酸对杨梅露酒中色泽保存率影响较小;添加60 mg·L~(-1)的桑椹红色素对杨梅露酒的辅色作用最为显著,贮藏3个月后,杨梅露酒的色泽保存率为91. 5%,比对照提高27. 0百分点。
The changing patterns of anthocyanin content in bayberry integrated alcoholic beverage under different temperature and lighting time were investigated in this study. Meanwhile,the effects of organic acids,amino acids,metal salts and natural pigments on the stability of anthocyanins were compared in order to improve the color stability of bayberry integrated alcoholic beverage during the storage. The results showed that anthocyanin was susceptible to degradation at high temperature,and anthocyanin degradation ratio at high temperature satisfied first-order reaction kinetics model. Anthocyanin was existed as a more stable form in an acidic system and the color-protection effectiveness of hydroxybenzoic acid was much better than acetic acid and malic acid. The color preservation ratio reached83. 22% in the case of adding hydroxybenzoic acid and it was increased by 16. 52% compared with the control. Sodium salicylate and ethylenediaminetetraacetic acid disodium at higher dose could improve the color preservation ratio by 10. 00%-12. 82%. There was no significant influence on the color preservation ratio under the condition of adding glycine L-tyrosine and L-cysteine. An obvious improvement in color stability of alcoholic beverage was observed when adding mulberry red pigment as copigment,and the color preservation ratio was increased to 91. 5% af-ter 3 months storage,increased by 27. 0% compared with the control. Therefore,bayberry integrated alcoholic beverage should be stored in dark environment at low temperature with addition of 60 mg·L~(-1) mulberry red pigment to maintain the bright bayberry color during storage.
The changing patterns of anthocyanin content in bayberry integrated alcoholic beverage under different temperature and lighting time were investigated in this study. Meanwhile,the effects of organic acids,amino acids,metal salts and natural pigments on the stability of anthocyanins were compared in order to improve the color stability of bayberry integrated alcoholic beverage during the storage. The results showed that anthocyanin was susceptible to degradation at high temperature,and anthocyanin degradation ratio at high temperature satisfied first-order reaction kinetics model. Anthocyanin was existed as a more stable form in an acidic system and the color-protection effectiveness of hydroxybenzoic acid was much better than acetic acid and malic acid. The color preservation ratio reached83. 22% in the case of adding hydroxybenzoic acid and it was increased by 16. 52% compared with the control. Sodium salicylate and ethylenediaminetetraacetic acid disodium at higher dose could improve the color preservation ratio by 10. 00%-12. 82%. There was no significant influence on the color preservation ratio under the condition of adding glycine L-tyrosine and L-cysteine. An obvious improvement in color stability of alcoholic beverage was observed when adding mulberry red pigment as copigment,and the color preservation ratio was increased to 91. 5% af-ter 3 months storage,increased by 27. 0% compared with the control. Therefore,bayberry integrated alcoholic beverage should be stored in dark environment at low temperature with addition of 60 mg·L~(-1) mulberry red pigment to maintain the bright bayberry color during storage.
引文
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[16]李进,祝长青,原惠,等.黑果枸杞色素最优提取工艺条件研究[J].新疆师范大学学报(自然科学版),2005,24(1):62-69.LI J,ZHU C Q,YUAN H,et al. A study on the extracting technology of pigments of Lycium rethenicum Murr[J]. Journal of Xinjiang Normal University(Natural Science Edition),2005,24(1):62-69.(in Chinese with English abstract)
[17]方忠祥,张慜,蔡本利,等.辅色素对杨梅汁色泽短期稳定性的影响[J].食品与生物技术学报,2005,24(3):61-65.FANG Z X,ZHANG M,CAI B L,et al. Effects of co-pigments on the color stability of bayberry(Myrica rubra)juice during short-time storage[J]. Journal of Food Science and Biotechnology,2005,24(3):61-65.(in Chinese with English abstract)
[18] ASEN S,STEWART R N,NORRIS K H. Co-pigmentation of anthocyanins in plant tissues and its effect on color[J].Phytochemistry,1972,11(3):1139-1144.
[19] BAKOOWSKA A,KUCHARSKA A Z,OAZMIANSKI J.The effects of heating,UV irradiation,and storage on stability of the anthocyanin-polyphenol copigment complex[J].Food Chemistry,2003,81(3):349-355.
[20] WEBER F,BOCH K,SCHIEBER A. Influence of copigmentation on the stability of spray dried anthocyanins from blackberry[J]. LWT-Food Science and Technology,2017,75:72-77.
[21]励建荣,岑沛霖,JOYCE D C.杨梅汁内花色苷热降解动力学研究[J].科技通讯,2002,18(1):1-5.LI J R,CEN P L,JOYCE D C. Study on the thermal degradation of kinetics of anthocyanin in Mycira rubra juice[J].Bulletin of Science and Technology,2002,18(1):1-5.(in Chinese with English abstract)
[22] REIN M. Copigmentation reactions and color stability of berry anthocyanins[D]. Helsinki:University of Helsinki,2005.
[23]陈敏.食品化学[M].北京:中国林业出版社,2008.
[24] CHEN L J,HRAZDINA G. Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color[J]. Phytochemistry,1981,20(2):297-303.
[25] BOULTON R. The copigmentation of anthocyanins and its role in the color of red wine:a critical review[J]. American Journal of Enology and Viticulture,2001,52(2):67-87.
[26] MAZZA G,BROUILLARD R. The mechanism of co-pigmentation of anthocyanins in aqueous solutions[J]. Phytochemistry,1990,29(4):1097-1102.
[2] ZHANG Y,LI S,YIN C,et al. Response surface optimisation of aqueous enzymatic oil extraction from bayberry(Myrica rubra)kernels[J]. Food Chemistry,2012,135(1):304-308.
[3]周劭桓,成纪予,叶兴乾.杨梅渣抗氧化活性及其膳食纤维功能特性研究[J].中国食品学报,2009,9(1):52-57.ZHOU S H,CHEN J Y,YE X Q. Antioxidant activity and dietary fiber function of bayberry pomace[J]. Journal of Chinese Institute of Food Science and Technology,2009,9(1):52-57.(in Chinese with English abstract)
[4]陈健初,夏其乐,潘向荣,等.杨梅果汁的抗氧化特性研究[J].浙江大学学报(农业与生命科学版),2004,30(6):657-661.CHEN J C,XIA Q L,PAN X R,et al. Study on the antioxidant activity of Yangmei juice[J]. Journal of Zhejiang University(Agriculture and Life Sciences),2004,30(6):657-661.(in Chinese with English abstract)
[5] CAVALCANTI R N,SANTOS D T,MEIRELES M A A. Nonthermal stabilization mechanisms of anthocyanins in model and food systems:an overview[J]. Food Research International,2011,44:499-509.
[6] PIFFERI P G,CULTRERA R. Enzymatic degradation of anthocyanins:the role of sweet cherry polyphenol oxidase[J].Journal of Food Science,1974,39(4):786-791.
[7] KIRCA A,ZKAN M,CEMEROGLU B. Effects of temperature,solid content and p H on the stability of black carrot anthocyanins[J]. Food Chemistry,2007,101(1):212-218.
[8] VERBEYST L,CROMBRIGGEN K V,VAN DER PLANCKEN I,et al. Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries[J]. Journal of Food Engineering,2011,105(3):513-521.
[9]庞学群,张昭其,段学武,等. p H值和温度对荔枝果皮花色素苷稳定性的影响[J].园艺学报,2001,28(1):25-30.PANG X Q,ZHANG Z Q,DUAN X W,et al. Influence of pH and temperature on the stability of anthocyanin from litchi pericarp[J]. Acta Horticulture Sinica,2001,28(1):25-30.(in Chinese with English abstract)
[10]陈健初.杨梅汁花色苷稳定性,澄清技术及抗氧化特性研究[D].杭州:浙江大学,2005.CHEN J C. Stability of anthocyanin,clarification and antioxidant activity of Yangmei juice[D]. Hangzhou:Zhejiang University,2005.(in Chinese with English abstract)
[11] CASTANEDA-OYANDO A,PACHECO-HAMANDEZ M L,PAEZ-HEMANDEZ M E,et al. Chemical studies of anthocyanins:a review[J]. Food Chemistry,2009,113(4):859-871.
[12]张燕,谢玫珍,廖小军.热和紫外辐照对红莓花色苷稳定性的影响[J].食品与发酵工业,2005,31(3):37-40.ZHANG Y,XIE M Z,LIAO X J. Effect of thermal and ultraviolet irradiation on the stability of Red Raspberry anthocyanin[J]. Food and Fermentation Industries,2005,31(3):37-40.(in Chinese with English abstract)
[13]方忠祥.杨梅清汁变色与混浊形成的机理与控制[D].无锡:江南大学,2007.FANG Z X. The mechanism of the color degradation and turbidity formation in Red Bayberry juice[D]. Wuxi:Jiangnan University,2007.(in Chinese with English abstract)
[14]李颖畅,齐凤元,樊严,等.提高花色苷稳定性的研究进展[J].中国调味品,2009,34(11):88-91.LI Y C,QI F Y,FAN Y,et al. Research advances of the stability of anthocyanin[J]. China Condiment,2009,34(11):88-91.(in Chinese with English abstract)
[15]方堃.杨梅露酒浸提成分溶出规律及其稳定性研究[D].合肥:安徽农业大学,2014.FANG K. Studies on component dissolution variation,extraction process optimization and stability of red bayberry integrated alcoholic[D]. Hefei:Anhui Agriculture University,2014.(in Chinese with English abstract)
[16]李进,祝长青,原惠,等.黑果枸杞色素最优提取工艺条件研究[J].新疆师范大学学报(自然科学版),2005,24(1):62-69.LI J,ZHU C Q,YUAN H,et al. A study on the extracting technology of pigments of Lycium rethenicum Murr[J]. Journal of Xinjiang Normal University(Natural Science Edition),2005,24(1):62-69.(in Chinese with English abstract)
[17]方忠祥,张慜,蔡本利,等.辅色素对杨梅汁色泽短期稳定性的影响[J].食品与生物技术学报,2005,24(3):61-65.FANG Z X,ZHANG M,CAI B L,et al. Effects of co-pigments on the color stability of bayberry(Myrica rubra)juice during short-time storage[J]. Journal of Food Science and Biotechnology,2005,24(3):61-65.(in Chinese with English abstract)
[18] ASEN S,STEWART R N,NORRIS K H. Co-pigmentation of anthocyanins in plant tissues and its effect on color[J].Phytochemistry,1972,11(3):1139-1144.
[19] BAKOOWSKA A,KUCHARSKA A Z,OAZMIANSKI J.The effects of heating,UV irradiation,and storage on stability of the anthocyanin-polyphenol copigment complex[J].Food Chemistry,2003,81(3):349-355.
[20] WEBER F,BOCH K,SCHIEBER A. Influence of copigmentation on the stability of spray dried anthocyanins from blackberry[J]. LWT-Food Science and Technology,2017,75:72-77.
[21]励建荣,岑沛霖,JOYCE D C.杨梅汁内花色苷热降解动力学研究[J].科技通讯,2002,18(1):1-5.LI J R,CEN P L,JOYCE D C. Study on the thermal degradation of kinetics of anthocyanin in Mycira rubra juice[J].Bulletin of Science and Technology,2002,18(1):1-5.(in Chinese with English abstract)
[22] REIN M. Copigmentation reactions and color stability of berry anthocyanins[D]. Helsinki:University of Helsinki,2005.
[23]陈敏.食品化学[M].北京:中国林业出版社,2008.
[24] CHEN L J,HRAZDINA G. Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color[J]. Phytochemistry,1981,20(2):297-303.
[25] BOULTON R. The copigmentation of anthocyanins and its role in the color of red wine:a critical review[J]. American Journal of Enology and Viticulture,2001,52(2):67-87.
[26] MAZZA G,BROUILLARD R. The mechanism of co-pigmentation of anthocyanins in aqueous solutions[J]. Phytochemistry,1990,29(4):1097-1102.