摘要
对黑莓果酒下脚料黑莓渣中原花青素的抑菌性与稳定性进行了研究。结果表明,黑莓渣中原花青素溶液对常见的致病性细菌均有不同程度的抑制作用,且抑菌效果随着浓度的增加而增强;黑莓渣中原花青素在弱酸、弱碱和中性环境中较稳定,在强光照射下易被破坏;在高温条件下不稳定;氧化剂H2O2对原花青素的稳定性影响较大,还原剂Na2SO3对原花青素的稳定性影响较小,说明黑莓渣中原花青素耐还原能力比耐氧化能力强;原花青素抗Ca2+、Mg2+、Na+、Zn2+、K+的干扰能力强,抗Fe2+、Fe3+、Cu2+的干扰能力较弱;苯甲酸钠、蔗糖、葡萄糖等食品成分和添加剂对原花青素的影响不大。
Proanthicyanidin＇s antimicrobial activity and stabilty in blackberry pomace were studied. The results showed that, proanthicyanidin could inhibit common pathogenic bacteria in different degrees and such inhibition enhanced with the increase of proanthicyanidin concentration; proanthicyanidin was relatively stable in weak acid ,weak alkani and neutral conditions, but easily damaged in bright light and became unstable in high temperature; Oxidant H2O2 had great influence on its stability while reducer Na2SO3 had less influence, suggesting the reducing resistance of proanthicyanidin was stronger than its oxidation resistance; proanthicyanidin had strong anti-interference capability for CaZ＊,Mg2＋,Na＋,Zn2＋ and K＋ and weak anti-interference capability for Fe2＋,Fe＋ and Cu2＋; food additives such as sugar and glucose and antiseptic had no negative effects on proanthicyanidin stability o
出处
《酿酒科技》
北大核心
2013年第12期85-88,共4页
Liquor-Making Science & Technology
关键词
黑莓渣
原花青素
抑菌性
稳定性
blackberry pomace
proanthicyanidins
antimicrobial activity
stability
