探究蛇莓果实花色苷在多种条件下的稳定性及降解动力学。采用pH示差法测定不同pH值、温度、光照强度、氧化剂、还原剂、金属离子对花色苷稳定性的影响。研究表明，不同pH条件下蛇莓果实花色苷热降解符合一级动力学模型，花色苷在强酸性条件下的稳定性高于弱酸和中性条件；蛇莓果实花色苷的热稳定性较差，随着环境温度升高，降解速率k增大，半衰期和递减时间D值缩短，pH值2.0时活化能最大为68.65 kJ/mol，pH值5.0时活化能最小为42.35 kJ/mol，其降解为吸热非自发反应；6 000 lx光照和H2O2均会加快蛇莓果实花色苷的降解，且花色苷在光照和H2O2条件下降解均符合一级动力学模型，在光照条件下的降解速率为 0.012 3 d-1，半衰期56.35 d，H2O2条件下降解速率随H2O2体积分数的升高而增大；质量分数0.20%的Na2SO3对蛇莓果实花色苷的降解有抑制作用；Na+、K+对蛇莓果实花色苷无影响，而Al3+、Cu2+、Fe3+可显著破坏蛇莓果实花色苷的稳定性。综上，蛇莓果实花色苷应尽量在酸性、低温、避光且无氧化剂及Fe3+的条件下生产加工，以避免大量降解。

To investigate the stability and degradation kinetics of anthocyanins in mockstrawberry under various conditions, the effects of different pHs, temperatures, light intensities, oxidizing agents, reducing agents and metal ions on the stability of anthocyanins were determined by the pH differential method. The research showed that the thermal degradation of anthocyanins in mockstrawberry under different pH conditions conformed to the first-order kinetic model, and the stability of anthocyanins under strong acid conditions was higher than those under weak acid and neutral conditions; The thermal stability of anthocyanins in mockstrawberry was poor. With the increase of ambient temperature, the degradation rate k increased, and the half-life and the decline time D value shortened. The maximum activation energy was 68.65 kJ/mol at pH 2.0, and the minimum activation energy was 42.35 kJ/mol at pH 5.0. The thermal degradation was an endothermic and non-spontaneous reaction; Both 6 000 lx light and H2O2 could accelerate the degradation of anthocyanins in mockstrawberry, and the degradation of anthocyanins under light and H2O2 conditions conformed to the first-order kinetic model. The degradation rate under lighting condition was 0.012 3 d-1, with the half-life being 56.35 d; the degradation rate increased with the increase of H2O2 volume fraction under H2O2; Na2SO3with a mass fraction of 0.20% had an inhibitory effect on the degradation of anthocyanins in mockstrawberry; Na+ and K+ had no effect on the stability of anthocyanins in mockstrawberry, whilst Al3+, Cu2+ and Fe3+ could significantly destroy the stability of anthocyaninsin mockstrawberry. In summary, the anthocyanins of mockstrawberry should be produced and processed under the conditions of acidic pH, low temperature, light avoidance, and absence of oxidants and Fe3+to avoid a great deal of degradation.

河北省自然科学基金项目（H2021209059）；华北理工大学大学生创新创业训练计划项目（X2019292）；华北理工大学博士科研启动基金项目（25759799）