[关键词]
[摘要]
为了探讨贮藏温度对蓝莓汁花色苷降解的影响,本文研究了蓝莓汁在4、25、37 ℃贮藏120 期间色泽的变化以及贮藏期间总花色苷和单个花色苷的变化规律,并在此基础上研究了花色苷的降解动力学。结果表明,在4 ℃下蓝莓汁颜色保存较好,25、37 ℃变化较大,而贮藏期间总花色苷和单个花色苷呈下降趋势。与零级动力学模型相比,总花色苷和单个花色苷在25、37 ℃下的降解更符合一级动力学模型,4 ℃总花色苷的降解与零级和一级动力学模型拟合系数小,单个花色苷中有4种符合一级动力学模型,且温度越高,花色苷的一级降解动力学常数越大,降解速度越快,半衰期越短。含有半乳糖苷的花色苷,其半衰期较阿拉伯糖苷的花色苷略长。总之,蓝莓汁色泽的改变与花色苷的降解密切相关,在较低温度下贮藏,可以明显减少花色苷的损失。
[Key word]
[Abstract]
Changes in color as well as total and single anthocyanin content of blueberry juice during 120 days of storage at 4 ℃, 25 ℃, and 37 ℃ were determined. Additionally, kinetics of total and single anthocyanin degradation was investigated. The results indicated that the color of blueberry juice was stable at 4 ℃ but not at 25 ℃ and 37 ℃. Total and single anthocyanin contents decreased during storage, following first-order reaction kinetics more efficiently than zero-order reaction kinetics at 25 ℃ and 37 ℃. Low-fitting coefficients of zero and first-order kinetic model of total anthocyanins were found in blueberry juice at 4 ℃. The degradation of 4 single anthocyanins followed first-order reaction kinetics at 4 ℃. When the temperature increased, the first-order kinetic constant of anthocyanins increased as well, the degradation was faster, and the half-life decreased. Moreover, we found that the half-life of anthocyanin linked to galactose was higher than that linked to arabinoside. Collectively, the color stability of blueberry juice was closely associated with the anthocyanin decay. The lower the storage temperature of blueberry juice, the less the extent of anthocyanin degradation.
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[基金项目]
农业部公益性行业(农业)科研专项(201303073);广东省科技计划项目(2012A020100005,2013B020203001);河源市扬帆计划灯塔盆地国家现代农业示范区科技人才工程项目