摘要
研究分析了笃斯越桔花青素提取物(BBAE)在不同pH条件下热稳定性的变化,测量指标包括吸光值、颜色及其ABTS自由基清除能力。研究结果表明:在pH4～6加热时,BBAE的吸光值无明显变化,提示其在酸性条件下有较好的稳定性。在pH7和pH8加热时,尤其在pH7时,BBAE的吸光值明显降低,表明BBAE在pH7条件下的热稳定性最差。通过色差仪测定BBAE溶液的L*、a*、b*值从而算出H(色调)值。随着加热温度的升高,pH为4～8时的BBAE溶液的H值呈现不同程度的升高,且逐渐趋近于90°。这表明在加热过程中,BBAE溶液的颜色由最初的红色逐渐向黄色转变。pH为7时的BBAE溶液在吸光值降低,颜色变黄的同时,其ABTS自由基清除率也有显著性的下降。
The thermal stability of Bog bilberry anthocynanins extracts（BBAE） under different pH was studied, using absorbance（Abs） ,color（ L ＊,a ,＊, b＊ ）and ABTS scavenging measurements.There was no obvious absorbance change when BBAE was heated at pH4-6, while significant decreased in the absorbances were observed when BBAE was heated at pH7-8,especially at pH 7,which suggested that BBAE was the most vulnerable under pH7. Calculated H value of BBAE increased with increasing heating temperature at pH4-8, indicating a color shift from red to yellow.Along with absorbance decreasing and color shifting to yellow,the ABTS radical scavenging ability of BBAE decreased significantly when heated at pH7
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期157-161,共5页
Science and Technology of Food Industry
基金
国家十一五计划项目(2006BAD27B04)
