摘要
辅色作用是一种提高花青素稳定性的有效途径。研究柠檬酸、DL-苹果酸、酒石酸、咖啡酸和阿魏酸对紫甘薯花色苷的辅色作用。结果表明,5种有机酸均能提高紫甘薯花色苷的吸光度,但均没有改变紫甘薯花色苷的组分。90℃条件下,柠檬酸、DL-苹果酸和酒石酸可使紫甘薯花色苷的半衰期由15.3 h分别提高到19.1、19.0 h和16.9 h;咖啡酸与阿魏酸显著地降低了紫甘薯花色苷热稳定半衰期,分别降至1.8 h和1.6 h,不利于紫甘薯花色苷的热稳定性。
The copigmentation is an effective way to enhance the color of anthocyanins. Copigmentation effects of citric acid, DL-malic acid, tartaric acid, caffeic acid and ferulic acid on purple sweet potato anthocyanins were studied. Results showed that these five organic acids increased the absorption value of purple sweet potato anthocyanins, but did not change the anthocyanin composition. The half-life(15.3 h) was increased by citric acid, DL-malic acid and tartaric acid to 19.1, 19.0 and 16.9 h at 90 ℃, but reduced by caffeic acid and ferulic acid to 1.8 and 1.6 h, respectively, indicating an unfavorable effect on the thermal stability of purple sweet potato anthocyanins.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期119-124,共6页
Food Science
关键词
紫甘薯花色苷
有机酸
辅色作用
热稳定性
purple sweet potato anthocyanins
organic acid
copigmentation
thermal stability
