该研究通过分别将黑米饮料中的大分子蛋白质、纤维素、淀粉酶解制备不同的黑米饮料，探究加工及储藏过程中不同食品大分子对黑米饮料花色苷稳定性的影响。结果表明酶解过程中大分子的降解会造成花色苷保留率下降，全谷物组不加酶经过相同加热条件保留率最高，为62.88%；灭菌后全谷物组花色苷保留率为17.62%，高于各酶解组。将灭菌后的各组样品分别在不同光照（常温光照/避光）和不同温度（4 ℃/37 ℃避光）条件储藏10 d，除4 ℃避光条件下外，其他条件下各组的花色苷的降解均符合一级动力学方程，相较于花色苷水提液，全谷物组和各酶解组花色苷的半衰期均延长，全谷物组的半衰期最长，分别在常温光照、常温避光、37 ℃避光条件下将花色苷半衰期由4.31、4.72、0.76 d延长至8.99、9.65、4.09 d。储藏过程中虽然花色苷存在不同程度的降解，但黑米饮料的抗氧化活性仅在37 ℃避光条件下显著降低。这些结果表明，复杂食品体系中蛋白质、膳食纤维、淀粉可以在热加工及储藏过程中提高花色苷的稳定性。

In this study, different black rice beverages were prepared throughenzymatically hydrolyzing the macromolecularprotein, cellulose, and starch in black rice beverages, and the effects of different food macromolecules on the stability of anthocyanin in black rice beverages during processing and storage were investigated. The results showed that the degradation of macromolecules during enzymatic hydrolysis caused a decrease in the retention rate of anthocyanins, and the highest retention rate (62.88%) was observed withthe whole grain group without added enzymes subjected tothe same heating conditions. After sterilization, the retention rate of anthocyanins inthe whole grain group was 17.62%, which was higher than that of any of theenzymolysis groups. The sterilized samples of each group were stored under different lighting (ambient light/light-proof) and temperature (4 ℃/37 ℃ light-proof) conditions for 10 d. Except for 4 ℃ light-proof conditions, the degradation of anthocyaninsconformed to the first-order kinetic equation. Compared with the anthocyanin aqueousextract, the half-life of the anthocyanins in the whole grain group and each enzymatic hydrolysis group was prolonged, withthe half-life of theanthocyanins in the whole grain group beingthe longest, which was prolonged from 4.31, 4.72 and 0.76 d to 8.99, 9.65 and 4.09 d under the conditions of room temperature andlight, room temperature and light-proof, and 37 ℃ andlight-proof respectively. Although different degrees of anthocyanin degradation took placeduring storage, the antioxidant activity of black rice beverages was significantly reduced only under conditions of light-proof and 37 ℃. These results suggest that protein, dietary fiber, and starch in complex food systems can improve the stability of anthocyanins during thermal processing and storage. Key words: black rice beverage; anthocyanin retention; antioxidant activity; enzymatic hydrolysis treatment; sterilization treatment

广东特支计划本土创新团队项目（2019BT02N112）；广东省基础与应用基础研究基金项目（2019A1515110633）；广东省农业科学院人才引进项目（R2019YJ-YB1003；R2020PY-JG011）