Microsoft Word 赵慧芳-二校

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1 7 12 Vol. 7 No Journal of Food Safety and Quality Dec., 2016 赵慧芳, 姚蓓, 吴文龙 *, 马丽 (, ) 摘要 : 目的 ph 方法, 结果,, (12 h) (9000 lux ) 50 (2 h ) (ph<3.0) ph 4,,, Vc, Zn 2+ Ca 2+, K + Mg 2+, Na + Cu 2+ Fe 2+ 结论关键词 : ; ; ; ; Study on the light, heat and chemical stabilities of blueberry fruit pigment ZHAO Hui-Fang, YAO Bei, WU Wen-Long *, MA Li (Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing , China) ABSTRACT: Objective To discuss the effects of light, temperature, ph value, oxidant (H 2 O 2 ), reductant (Na 2 SO 3 ), food additive and metallic ion on the stability of blueberry fruit pigment. Methods The stabilities of blueberry pigment from blueberry fruits were evaluated by the color value, total anthocyanins content and total polyphenols content after treatments. Results The blueberry fruit pigment was resistive to light (within 9000 lux for 12 hours) and heat (within 50 for 2 hours), but sensitive to H 2 O 2, Na 2 SO 3 and ph value, which was more stable with bright color under the conditions of ph lower than 4.0. Sweeteners and acidity agents such as sugar and citric acid had protective effect on the stability of pigment, maltodextrin showed definite adverse effect on the pigment, and vitamin C showed remarkably degradation effect on the blueberry fruit pigment. Zn 2+ and Ca 2+ had a certain color protection or enhancement function, K + and Mg 2+ had little effect on blueberry fruit pigment, and Na +, Cu 2+ and Fe 2+ showed different degrees of adverse effect on the blueberry fruit pigment. Conclusion The light stability and heat stability of blueberry pigment are stronger than its chemical stability. KEY WORDS: blueberry; pigment; light stability; heat stability; chemical stability 基金项目 : ( ) (CX(15)1026) Fund: Supported by the Nanjing Sci-Tech Project ( ) and Jiangsu Agricultural Science and Technology Independent Innovation Project (CX(15)1026) * 通讯作者 :,, wwl@163.com *Corresponding author: WU Wen-Long, Professor, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing , China wwl@163.com

2 引言 (Vaccinium spp.) [1],,,, [2-5],, [6,7], (-OH) (methylation) (glycosylation), ( ph ) [8,9],,, [10-13], 2 材料和方法 2 kg,, ml 1 mg, ; ph, ph, ph 1.0 ph ;,,, ( 7 ) [14], 2.1 材料试剂与设备, , -18 Folin Ciocalteu (Sigma ); (, );, (, ), (, ) WP 700TL23 k5galanz ( ); AEL-202 ( ); ZD 2 ( ); TU 1810 ( ); HR2838 ( ); HH S 24 ( ) 2.2 实验方法蓝莓色素的提取,, 0.5% HCl- (50% : =99.5:0.5, V:V), 1:2(g/mL), 25, 2, 2, 60 min,, 50,, 蓝莓色素的溶解性分析 7, g, 10 ml 7,, 20 min, ;, 20 min, ;, 20 min, 蓝莓色素的光稳定性分析 1 ml, ph , 3 ph lux 12 h(, ),,, 2, ph 蓝莓色素的热稳定性分析 1 ml, ph , 3 ph h,,, 2, ph ph 对蓝莓色素稳定性的影响, ph ph ml, ph 10 ml, ph,,, (λ max ) ph

3 12, : 蓝莓色素的耐氧化还原性分析 0.25% H 2 O 2, 30 mg/l Na 2 SO 3 2 ml, 8 ml H 2 O 2 Na 2 SO 3, 1 H 2 O 2 15 min,, Na 2 SO 3 3 min,,, 食品添加剂对蓝莓色素稳定性的影响, 0.5%, 0.3% 0.2% V C, 0.2% 10 ml 50 ml,, 50 ml 30 18, (CK), 3 d, 金属离子对蓝莓色素稳定性的影响 ph 2.0 -, 0.10 mol/l, 10 ml, 50 ml,,,, d, ph 2.0 -, 3 d, 2.3 指标测定及数据处理 3, : ph % 1 cm =(A f)/w( : A ; W, g; f ) ph ; Folin-Ciocalteu 3 结果与分析 3.1 蓝莓色素的溶解性分析,,,, > > > > > 3.2 蓝莓色素的光稳定性分析,, ( 1),,, 9000 lux 12 h,, 5.89%,, 11.31%,, (ph1.0),, ph,,, 12 h, [15], 3.3 蓝莓色素的热稳定性分析 2,,,, 70, ph (1.0~3.0), 90 ph 3.0 ph h, ph, h, ph,,, [16], Table 1 /lux 表 1 不同光照强度对蓝莓果实色素和多酚保存率的影响 (n=2) Effect of different light intensities on the preservation rate of blueberry fruit pigment and polyphenols (n=2) /% /% /% ph 1.0 ph 2.0 ph 3.0 ph 1.0 ph 2.0 ph 3.0 ph 1.0 ph 2.0 ph

4 Table 2 表 2 加热处理对蓝莓果实色素和多酚保存率的影响 (n=2) Effect of different temperature heat treatments on the preservation rate of blueberry fruit pigment and polyphenols (n=2) / /% /% /% ph 1.0 ph 2.0 ph 3.0 ph 1.0 ph 2.0 ph 3.0 ph 1.0 ph 2.0 ph , 90, (ph 1.0~3.0), ph 对蓝莓色素稳定性的影响 1 3, ph 1.0~4.0,, 517~522 nm, ph, ; ph 5.0~8.0,,, ph 4.0,, [17] 3.5 氧化剂和还原剂对蓝莓色素稳定性的影响 H 2 O 2 Na 2 SO 3,,, 2, 15 min, 31.25% 13.65%, H 2 O 2 15 min, 90 min,, 3 min 14.58%,, 表 3 不同 ph 下蓝莓色素溶液的吸光度和色泽 Table 3 Absorbance and color of blueberry fruit pigment under different ph conditions ph /nm red-orange red-orange pink light pink light cyan light cyan cyan light blue Fig. 1 1 ph Absorption spectrums of blueberry fruits pigment under different ph conditions 2 Fig. 2 Effect of oxidant and reductant on preservation rate of blueberry fruit pigment 3.6 食品添加剂对蓝莓色素稳定性的影响, 6 ; ; Vc,,, Vc,,

5 12, : 4943 Vc, Folin-Ciocalteu [18] 金属离子对蓝莓色素稳定性的影响 4 Cu 2+ Zn 2+,, Cu 2+ [19], Na + K + Ca 2+ Mg 2+ 6 d, 9~15 d Na +, Ca 2+ Fe 2+, Fe 2+ ( Vc), Zn 2+ Ca 2+, K + Mg 2+, Na + Cu 2+ Fe 2+ Fig. 3 3 Effect of different food additives on blueberry fruit pigment and polyphenols Fig. 4 4 Effect of different metal ions on blueberry fruit pigment and polyphenols

6 Fig. 4 4 Effect of different metal ions on blueberry fruit pigment and polyphenols 4 结论和讨论,,,, 9000 lux 12 h, 95%, 90%,, (ph<3.0)50 2 h, 95%,, (12 h ) 50 (2 h ) (ph<3.0) ph, ph<4.0,,,,,,, Vc 7, Zn 2+ Ca 2+, K + Mg 2+, Na + Cu 2+ Fe [8], ph ; Vc,, 参考文献 [1],,. [J]., 2007, 128(1): Li YC, Xuan JH, Meng XJ. Research progress of blueberry anthocyanin [J]. Food Res Dev, 2007, 128(1): [2],,. [J]., 2010, 45(4): Chen JF, Li YD, Xu Z. Chemical principles and bioactivities of blueberry [J]. Acta Pharm Sin, 2010, 45(4): [3],,,. [J]., 2010, 25(2): Li YC, Ma CY, Meng XJ, et al. Antioxidation of anthocyanin from blueberry fruits [J]. J Chin Cereals Oils Assoc, 2010, 25(2): [4] Giovanelli G, Buratti S. Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties [J]. Food Chem, 2009, 112: [5],,,. BGC-832

第 12 期赵慧芳, 等: 蓝莓色素的光热和化学稳定性研究 4945 的体内外抑制作用[J]. 中药药理与临床, 2015, 31(6): 43 46. [J]. 食品工业科技, 2015, 36(5): 251 254, 266. Wei LS, Zhang JJ, Kang YH, et al.

Separation of polyphenols from blueberry anthocyanin on human gastric adenocarcinoma BGC-823 cells in vivo and based on antioxidative activities [J]. Sci Technol Food Ind, 2015, 36(5): in vitro [J].

7 第 12 期赵慧芳, 等: 蓝莓色素的光热和化学稳定性研究 4945 的体内外抑制作用[J]. 中药药理与临床, 2015, 31(6): [J]. 食品工业科技, 2015, 36(5): , 266. Wei LS, Zhang JJ, Kang YH, et al. Inhibitory effect of blueberry Zhao HF, Wu WL, Ma L, et al. Separation of polyphenols from blueberry anthocyanin on human gastric adenocarcinoma BGC-823 cells in vivo and based on antioxidative activities [J]. Sci Technol Food Ind, 2015, 36(5): in vitro [J]. Pharmacol Clin Chin Matera Med, 2015, 31(6): [6] 张扬, 谢笔钧, 孙智达. 蓝莓渣果酒中花色苷成分鉴定及酒渣与果 , 266. [15] 蒋新龙. 黑米花色苷降解特性研究[J]. 中国粮油学报, 2013, 28(4): 中花色苷抗氧化活性比较[J]. 食品科学, 2016, 37(2): Zhang Y, Xie BJ, Sun ZD. Composition analysis of anthocyanins in Jiang XL. Black rice anthocyanin degradation characteristics [J]. J Chin blueberry wine lees, blueberries and blueberry wing and comparison of antioxidant activity of anthocyanins in blueberries and wine lees [J]. Food Sci, 2016, 37(2): [7] 李斌, 雷月, 孟宪军, 等. 蓝莓营养保健功能及其活性成分提取技术研 Cereals Oils Assoc, 2013, 28(4): [16] 樊金玲, 朱文学, 巩卫东, 等. 蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响[J]. 食品科学, 2010, 31(3): Pan JL, Zhu WX, Gong WD, et al. Effect of sucrose on thermal stability 究进展[J]. 食品与机械, 2015, 31(6): and degradation kinetics of peony anthocyanins [J]. Food Sci, 2010, 31(3): Li B, Lei Y, Meng XJ, et al. Progress on functionality of blueberry and extracting technology for its active ingredient [J]. Food Mach, 2015, 31(6): [8] 钟瑞敏. 花色苷结构与稳定性的关系及其应用研究[J]. 韶关学院学报, 2001, 22(12): Zhong RM. Applied studies on the internal relationship between the structure and stability of anthocyanins [J]. J Shaoguan Univ, 2001, 22(12): [9] 刘丽媛, 苑伟, 刘延林. 红葡萄酒中花色苷辅助成色作用的研究进展 [J]. 中国农业科学, 2010, 43(12): Liu LY, Yuan W, Liu YL. Advances in research of red wine s anthocyanin copigmentation [J]. Sci Agric Sin, 2010, 43(12): [10] Araceli C, Ma LP, Ma EP, et al. Chemical studies of anthocyanins: A review [J]. Food Chem, 2009, 113: [11] 周宇, 闫国华, 庞志申, 等. 天然花色苷的资源收集及稳定性测定[J]. 中国农学通报, 2006, 22(2): [17] 王秀菊, 杜金华, 马磊, 等. 蓝莓酒渣中花色苷提取工艺的优化及其稳定性的研究[J]. 食品与发酵工业, 2009, 35(9): Wang XJ, Du JH, Ma L, et al. Anthocyanin from blueberry wine pomace: extraction optimization and stability [J]. Food Ferment Ind, 2009, 35(9): [18] 逯家辉, 张大海, 蒋朝军, 等. Folin B 分光光度法测定蔬菜中维生素 C 的含量[J]. 食品工业科技, 2005, (8): Lu JH, Zhang DH, Jiang CJ, et al. Determination of the vitamin C content in vegetables by Folin B spectrophotometric method [J]. Sci Technol Food Ind, 2005, (8): [19] 涂宗财, 李金林, 刘成梅, 等. 金属离子和食品添加剂对紫甘薯花色苷稳定性的影响[J]. 食品工业科技, 2007, 28(11): Tu ZC, Li JL, Liu CM, et al. Effect of metal ions and food additives on stability of snthocyanins pigment from purple sweet potato [J]. Sci Technol Food Ind, 2007, 28(11): Zhou Y, Yan GH, Pang ZS, et al. Collection and stability determination of (责任编辑: 杨翠娜) natural anthocyanin [J]. Chin Agric Sci Bull, 2006, 22(2): [12] 张燕, 谢玫珍, 廖小军. 热和紫外辐照对红莓花色苷稳定性的影响[J]. 食品与发酵工业, 2005, 31(3): Zhang Y, Xie MZ, Liao XJ. Effect of thermal and ultraviolet irradiation on the stability of red raspberry anthocyanin [J]. Food Fermen Ind, 2005, 31(3): 作者简介赵慧芳, 助理研究员, 主要研究方向为黑莓蓝莓等植物功能性营养物质的研究与利用 nuzhenzi_1984@163.com [13] 李颖畅, 孟宪军, 张琦, 等. 蓝莓果主要物质含量及处理方式对其花色苷的影响[J]. 食品工业科技, 2008, 29(5): Li YC, Meng XJ, Zhang Q, et al. Essential substance content of different blueberry and the effect of treatment on the blueberry anthocyanins [J]. Sci Technol Food Ind, 2008, 29(5): [14] 赵慧芳, 吴文龙, 马丽, 等. 基于抗氧化活性分析的蓝莓多酚提取工艺吴文龙, 研究员, 主要研究方向为黑莓蓝莓等小果类果树的引种栽培与加工利用 wwl@163.com

Microsoft Word 赵慧芳-二校出2353

Microsoft Word 赵慧芳-二校出2353 7 6 Vol. 7 No. 6 2016 6 Journal of Food Safety and Quality Jun., 2016 7 赵慧芳, 朱 * 泓, 吴文龙 (, 210014) 摘要 : 目的方法 6,, 6 结果 6 8.8%~14.2%, 0.447%~1.604%, 6~45, 22~83 mg/100 ml, 1.10~1.23, 60%~70%, 7, 30%, 3.63±0.050,