Comparative Analysis of Color Stability of Sanhua Plum Juice during Storage with Different Phenolic Acids
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Abstract:
In order to enhance the stability of anthocyanins in Sanhua plum juice, five different phenolic acids (kuomaric acid, ferulic acid, chlorogenic acid, caffeic acid, vanillic acid) were selected as copigments in this experiment to study the auxiliary color of Sanhua plum juice. They were stored at 4, 25 or 37 ℃ for 21 days. The color, anthocyanin content, antioxidant activity, light transmittance, soluble solids, pH and other physical and chemical indexes of Sanhua plum juice were measured every 3 days. Results showed that with the increase of storage time and temperature, the light transmittance of Sanhua plum juice decreased, and the degradation rate of anthocyanin accelerated. The color of Sanhua plum juice was maintained and the quality of juice was improved by adding phenolic acid. Different phenolic acids have different auxiliary color effects. Among them, the color of kuomaric acid auxiliary color group changed greatly, the light transmittance was 7.74% on the 21 th day of storage at 37 ℃, the anthocyanin retention rate was only 15.32%, and the auxiliary color effect was not significant; In contrast, the total color difference value TCD of Sanhua plum juice supplemented with ferulic acid and chlorogenic acid auxiliary color changed little, and the color was more stable during the storage period. On the 12th day of storage at 37 ℃, the retention rate of anthocyanin increased by 9.91% and 10.36% respectively, and it had little effect on the other physical and chemical color indexes of the juice. The auxiliary color effect was relatively significant. Therefore, ferulic acid and chlorogenic acid could be considered as copigment for Sanhua plum juice.
