摘要
讨论不同品种茄子果皮花青素含量及其稳定性。提取和测定不同品种茄子果皮花青素的含量,并对此花青素溶液进行光照、温度、pH值、金属离子溶液、常用食品添加剂和氧化还原剂稳定性的测定。结果表明:布朗茄子果皮花青素含量最高,紫茄果皮比绿茄果皮的花青素含量高约86.48%～82.74%;花青素溶液应在避光、低温且弱酸弱碱的条件下保存;Mg2+对其有一定的增色作用,部分金属离子使其颜色变浅;VC使其颜色变浅,而蔗糖、柠檬酸和苯甲酸钠对其有一定的护色作用,对氧化剂和还原剂不具有耐受性。因此,从茄子皮中提取天然花青素具有广阔的前景。
The fruit skins of different five cultivars of eggplants were extracted with hydrochloride acid-acidified ethanol（1：9,V/V） under the assistance of ultrasonic to comparatively determine anthocyanidin contents in them and evaluate the effects of natural light exposure ways,indoor natural light exposure in combination with heating at different temperatures for 1 h,pH,metal ions in solution,common food additives,oxidizers and reducers on the stability of the extracted anthocyanidins.The skin of Brown eggplant contained the largest amount of anthocyanidins among five cultivars.The content of anthocyanidins in purple eggplant skin was approximately 86.48%-82.74% higher than that in green eggplant skin.The anthocyanidins extracted from the fruit skins of five cultivars of eggplants were all kept stable under light avoiding,low-temperature,weakly acidic and weakly alkaline conditions.Mg2＋ had color-enhancing effect on them,while the presence of Mn2＋,Zn2＋ or Cu2＋ made the color lighter.VC also did so.All sucrose,citric acid and sodium benzoate could protect the color to some extent.However,no resistance to oxidizers or reducers was observed.These data suggest that anthocyanidins derived from eggplant skin have extensive application prospects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第1期99-103,共5页
Food Science
基金
国家"863"计划项目(2004AA247010)
关键词
茄子
花青素
含量
稳定性
eggplant
anthocyanidin
content
stability
