花色苷是黑加仑果汁的主要色素物质，也是黑加仑果汁中主要生物活性成分，其稳定性受果汁可溶性固形物浓度、贮藏温度、pH以及辅色剂的影响。本文以黑加仑果汁为原料，研究苹果酸对不同可溶性固形物浓度黑加仑果汁中花色苷在不同pH、不同贮藏温度条件下的化学稳定性和降解的影响。花色苷含量测定采用pH示差法，降解变化规律研究采用Arrhenius方程进行拟合。实验结果表明：0.08%苹果酸在可溶性固形物浓度为10 °Brix，pH 3.0、4 ℃条件下，延缓降解反应速率；提高了果汁中花色苷的残留率，此条件下加入苹果酸使半衰期t1/2由51 d提高到141 d，活化能由51 kJ/mol提高到61 kJ/mol。添加苹果酸的黑加仑果汁花色苷在贮藏中的降解变化符合一级反应动力学。将苹果酸应用于低可溶性固形物浓度、低pH和低温条件下的黑加仑果汁可起到一定辅色作用，提高花色苷的稳定性。

Anthocyanins are the main pigments and are very important bioactive components in blackcurrant juice. The stability of anthocyanins was affected by soluble solid concentration, storage temperature, pH, and copigments. Blackcurrant juice was used as the raw material in this study, and the effects of malic acid on the chemical stability and degradation kinetics of the anthocyanins in blackcurrant juice samples with various soluble solid concentrations were investigated under different storage temperatures and pH values. The total anthocyanin contents of samples were determined using the pH-differential method, and the Arrhenius equation was used to fit the pattern of the degradation. The results indicated that the degradation rate constant (k) and the residual rate of anthocyanins in juice with 0.08% malic acid were decreased and increased, respectively, at a temperature of 4 ℃, pH of 3.0, and a solid concentration of 10 °Brix. Under the above conditions, the degradation half-life (t1/2) of anthocyanins increased from 51 d to 141 d, and the thermal degradation activation energy (Ea) increased from 51 kJ/mol to 61 kJ/mol with the addition of malic acid. Degradation of anthocyanins in blackcurrant juice during storage followed first-order reaction kinetics. Malic acid has certain copigmentation effects on blackcurrant juice under the conditions of low temperature, low pH, and low soluble solid concentration, and can enhance the stability of anthocyanins.

黑龙江省卓越农林人才培养计划改革试点项目（41110211）