摘要
为了探讨外源绿原酸对黑莓汁中花色苷的辅色稳定作用,本试验采用可见吸收光谱和高效液相色谱(HPLC)法研究了绿原酸不同添加浓度、pH值和温度对黑莓汁中花色苷的最大吸收波长和最大吸光度及花色苷组成变化的影响,比较了绿原酸辅色前后花色苷的热稳定性。结果表明:绿原酸对黑莓汁花色苷产生了增色效应(△Aλmax>0)和红移效应(△λmax>0)。辅色效应随绿原酸浓度的增大而增强,最适辅色pH值为3.6,低温有利于绿原酸的辅色。绿原酸辅色后黑莓汁中花色苷的组成不变,花色苷热稳定性增强。表明适量添加绿原酸有助于黑莓汁颜色的稳定。
To study the copigmentation of anthocyanins with chlorogenic acid in clear blackberry（Rubus spp.） juice,the effect of different exogenous chlorogenic acid concentrations,pH values and temperatures on the wavelength of maximum absorbance（λmax）,maximum absorbance value（Aλmax） and anthocyanins components in clear blackberry juice were investigated using visible absorption spectra and high performance liquid chromatography（HPLC）.Color thermal stability of clear blackberry juice before and after chlorogenic acid application were observed.After chlorogenic acid added,the hyperchromic effect（△Aλmax 0） and bathochromic effect（△λmax 0） on anthocynins in blackberry juice were showed.The copigmentation effect became stronger with the increase of added chlorogenic acid concentration.The optimum pH value for copigmentation was 3.6.Low temperature contributed to the copigmentation of chlorogenic acid with anthocyanins.After chlorogenic acid added,the compositions of anthocyanins in clear blackberry juice did not changed,and the thermal stability of anthocyanins was enhanced.Therefore,Adding moderate chlorogenic acid can improve the color stability of clear blackberry juice.
出处
《江苏农业学报》
CSCD
北大核心
2011年第6期1357-1362,共6页
Jiangsu Journal of Agricultural Sciences
基金
江苏省自然科学基金项目(BK2009649)
国家科技服务企业项目(2009GJC10019)
关键词
黑莓汁
花色苷
绿原酸
辅色
blackberry juice
anthocyanin
chlorogenic acid
copigmentation
