摘要
探讨了氧化剂和还原剂对离体荔枝果皮花色素苷颜色及稳定性的影响 ,结果表明 :氧化剂可显著促进荔枝果皮花色素苷的降解 ,花色素苷由红色迅速变为褐色 ,当pH值升高时 ,这种作用更为明显 .还原剂不能抵消氧化剂的破坏作用 ,反而促进花色素苷的降解 ,导致花色素苷褪色 .Na2 S2 O7可提高花色素苷的稳定性 ,形成花色素苷SO-3 复合物 .可见 。
The influence of several kinds of oxidizing and reducing agents on the color and stability of litchi pericarp anthocyanin was studied in vitro . The results showed that active oxygen, such as H 2O 2 and O ·- 2, significantly accelerated the degradation and browning of litchi anthocyanin, especially in higher pH medium. Reducing agents, such as AsA, DTT and Cys, could not slow down the phenomena, for they also promoted the degradation and discoloration. Na 2S 2O 7 could increase the stability of anthocyanin because of the formation of anthocyanin SO 3. So, the degradation and browning of anthocyanin caused by increasing active oxygen might well associate with pericarp browning of lychee fruit.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
2001年第2期15-17,共3页
Journal of South China Agricultural University
基金
国家自然科学基金资助项目! (3990 0 10 2 )
广东省自然科学基金资助项目! (980 16 5 )
