酚酸增强杨梅清汁贮藏期间色泽稳定性
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摘要
为增强杨梅清汁中花色苷的稳定性,向杨梅清汁中添加单宁酸、阿魏酸、芥子酸、绿原酸、丁香酸5种不同的酚酸作为辅色剂,分别在4、25、37℃条件下进行21 d货架期贮藏实验,每3 d对杨梅清汁进行花色苷含量、色泽、抗氧化活性及理化指标的检测。结果表明:5种酚酸均能对杨梅清汁颜色稳定起到增强作用,降低其花色苷的降解速率,延长降解反应的半衰期,减缓杨梅清汁的褐变速率,提高抗氧化活性;其中添加单宁酸和芥子酸辅色效果最好,在4℃贮藏温度下半衰期分别可长达154.033 d和157.533 d,较对照组分别延长76.151 d和79.651 d,但单宁酸对杨梅清汁的透光率影响较大,容易引起浑浊。因此,芥子酸最适合作为杨梅清汁的辅色剂。
In order to enhance the stability of anthocyanins in it, Chinese bayberry juice was added separately with five different phenolic acids(tannic acid, ferulic acid, sinapic acid, chlorogenic acid, syringic acid) as copigments and then stored at 4, 25 or 37 ℃ for 21 days. The anthocyanin concentration, color, antioxidant capacity and physicochemical indexes were measured every 3 days. Results showed that each of these phenolic acids could enhance the color stability, reduce the degradation rate of anthocyanins, extend the half-life of degradation, slow down the browning rate, and improve the antioxidant capacity of Chinese bayberry juice. Tannic acid and sinapic acid was the most effective copigments among the five phenolic acids. The half-life was 154.033 and 157.533 days for anthocyanins in Chinese bayberry juice with the addition of tannic acid and sinapic acid, 76.151 and 79.651 days longer than that of the control sample at 4 ℃, respectively.However, tannic acid had a greater influence on the light transmittance, and it could result in turbidity easily. Therefore,sinapinic acid is the most suitable copigment for Chinese bayberry juice.
In order to enhance the stability of anthocyanins in it, Chinese bayberry juice was added separately with five different phenolic acids(tannic acid, ferulic acid, sinapic acid, chlorogenic acid, syringic acid) as copigments and then stored at 4, 25 or 37 ℃ for 21 days. The anthocyanin concentration, color, antioxidant capacity and physicochemical indexes were measured every 3 days. Results showed that each of these phenolic acids could enhance the color stability, reduce the degradation rate of anthocyanins, extend the half-life of degradation, slow down the browning rate, and improve the antioxidant capacity of Chinese bayberry juice. Tannic acid and sinapic acid was the most effective copigments among the five phenolic acids. The half-life was 154.033 and 157.533 days for anthocyanins in Chinese bayberry juice with the addition of tannic acid and sinapic acid, 76.151 and 79.651 days longer than that of the control sample at 4 ℃, respectively.However, tannic acid had a greater influence on the light transmittance, and it could result in turbidity easily. Therefore,sinapinic acid is the most suitable copigment for Chinese bayberry juice.
引文
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[21]张丽霞.黑莓花色苷降解与辅色及抗氧化活性研究[D].南京:南京农业大学,2012:66-67.
[22]HOLMAN B W B,PONNAMPALAM E N,VEN DE BEN R J,et al.Lamb meat colour values(HunterLab CIE and reflectance)are influenced by aperture size(5 mm v.25 mm)[J].Meat Science,2015,100:202.DOI:10.1016/j.meatsci.2014.10.006.
[23]SUI X N,BARY S,ZHOU W B.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food Chemistry,2016,192:516-524.DOI:10.1016/j.foodchem.2015.07.021.
[24]程焕.杨梅风味特征组分鉴定及变化规律的研究[D].杭州:浙江大学,2017:25-26.
[25]BKOWSKA A,KUCHARSKA A Z,OSZMIA?SKI J.The effects of heating,UV irradiation,and storage on stability of the anthocyaninpolyphenol copigment complex[J].Food Chemistry,2003,81(3):349-355.DOI:10.1016/s0308-8146(02)00429-6.
[26]CEVALLOS-CASALS B A,CISNEROS-ZEVALLOS L.Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants[J].Food Chemistry,2004,86(1):69-77.DOI:10.1016/j.foodchem.2003.08.011.
[27]陈健初.杨梅汁花色苷稳定性、澄清技术及抗氧化特性研究[D].杭州:浙江大学,2005:80.
[28]方忠祥.杨梅清汁变色与混浊形成的机理与控制[D].无锡:江南大学,2007:86.
[29]张华,周志钦,席万鹏.15种柑橘果实主要酚类物质的体外抗氧化活性比较[J].食品科学,2015,36(11):64-70.DOI:10.7506/spkx1002-6630-201511013.
[30]王宇明,钟瑞,王鲁峰,等.加速试验条件下锦橙汁品质劣变关键指标评价[J].食品科学,2012,33(22):308-313.
[2]FANG Z X,BHANDARI B.Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice[J].Food Research International,2012,48(2):478-483.DOI:10.1016/j.foodres.2012.05.025.
[3]刘玉芹.六种紫色蔬菜中花色苷的定性定量分析及抗氧化活性研究[D].泰安:山东农业大学,2011:1.
[4]CASTA?EDA-OWANDOA,DE LOURDE PACHECO-HERNáNDEZ MDL,ELENA PáEZ-HERNáNDEZ M,et al.Chemical studies of anthocyanins:a review[J].Food Chemistry,2009,113:859-871.DOI:10.1016/j.foodchem.2008.09.001.
[5]FARIA A,FERNANDES I,NORBERTO S,et al.Interplay between anthocyanins and gut microbiota[J].Journal of Agricultural and Food Chemistry,2014,62(29):6898-6902.DOI:10.1021/jf501808a.
[6]徐亦秀.杨梅浊汁风味劣变和非酶褐变的形成及控制研究[D].无锡:江南大学,2013:4.
[7]FANG Zhongxiang,ZHANG Min,SUN Yunfei,et al.How to improve bayberry(Myrica rubra Sieb.et Zucc.)juice color quality:effect of juice processing on bayberry anthocyanins and polyphenolics[J].Journal of Agricultural and Food Chemistry,2006,54(1):99-106.DOI:10.1021/jf051943o.
[8]YU Yong,LIN Yi,ZHAN Yao,et al.Effect of high pressure processing on the stability of anthocyanin,ascorbic acid and color of Chinese bayberry juice during storage[J].Journal of Food Engineering,2013,119(3):701-706.DOI:10.1016/j.jfoodeng.2013.06.036.
[9]郎娅,季露,陈纪算,等.不同澄清剂对杨梅汁澄清效果的比较[J].中国野生植物资源,2017,36(2):28-33.DOI:10.3969/j.issn.1006-9690.2017.02.008.
[10]REIN M.Copigmentation reactions and color stability of berry anthocyanins[D].Helsinki:University of Helsinki,2005:28-29.
[11]张波,祝霞,盛文军,等.红葡萄酒中花色苷辅色化反应研究进展[J].中国农业科技导报,2017,19(8):92-104.DOI:10.13304/j.nykjdb.2016.640.
[12]邹宇晓,王思远,刘凡,等.花色苷基于分子辅色机制的稳态化制备与应用技术研究进展[J].现代食品科技,2016,32(6):328-339.DOI:10.13982/j.mfst.1673-9078.2016.6.050.
[13]ESCRIBANO-BAILóN M T,SANTOS-BUELGA C.Anthocyanin copigmentation-evaluation,mechanisms and implications for the colour of red wines[J].Current Organic Chemistry,2012,16(6):715-723.DOI:10.2174/138527212799957977.
[14]ZHANG Bo,LIU Rui,HE Fei,et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:experimental and theoretical investigations[J].Food Chemistry,2015,170:226-233.DOI:10.1016/j.foodchem.2014.08.026.
[15]MALAJ N,DE SIMONE B C,QUARTAROLO A D,et al.Spectrophotometric study of the copigmentation of malvidin3-O-glucoside with p-coumaric,vanillic and syringic acid[J].Food Chemistry,2013,141(4):3614-3620.DOI:10.1016/j.foodchem.2013.06.017.
[16]刘松,李小定,姜红,等.单宁酸对三种天然色素辅色作用的评价[J].食品工业科技,2015,36(20):320-325.DOI:10.13386/j.issn1002-0306.2015.20.057.
[17]励建荣,岑沛霖,蒋志刚,等.单宁对杨梅汁花色苷稳定性的影响[J].科技通报,2001,17(6):1-6.DOI:10.3969/j.issn.1001-7119.2001.06.001.
[18]乔丽萍,傅瑜,叶兴乾,等.酚酸生物活性研究进展[J].中国食品学报,2013,1 3(1 0):1 4 4-1 5 2.DOI:10.3 9 6 9/j.issn.1001-7119.2001.06.001.
[19]ZHANG Bo,HE Fei,ZHOU Pan Pan,et al.The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions:the effects of pH and molar ratio[J].Food Chemistry,2016,199:220-228.DOI:10.1016/j.foodchem.2015.12.008.
[20]贾娜,孔保华,张洪涛.黑加仑花色苷的提取及抗氧化活性研究[J].食品科学,2011(16):162-166.
[21]张丽霞.黑莓花色苷降解与辅色及抗氧化活性研究[D].南京:南京农业大学,2012:66-67.
[22]HOLMAN B W B,PONNAMPALAM E N,VEN DE BEN R J,et al.Lamb meat colour values(HunterLab CIE and reflectance)are influenced by aperture size(5 mm v.25 mm)[J].Meat Science,2015,100:202.DOI:10.1016/j.meatsci.2014.10.006.
[23]SUI X N,BARY S,ZHOU W B.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food Chemistry,2016,192:516-524.DOI:10.1016/j.foodchem.2015.07.021.
[24]程焕.杨梅风味特征组分鉴定及变化规律的研究[D].杭州:浙江大学,2017:25-26.
[25]BKOWSKA A,KUCHARSKA A Z,OSZMIA?SKI J.The effects of heating,UV irradiation,and storage on stability of the anthocyaninpolyphenol copigment complex[J].Food Chemistry,2003,81(3):349-355.DOI:10.1016/s0308-8146(02)00429-6.
[26]CEVALLOS-CASALS B A,CISNEROS-ZEVALLOS L.Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants[J].Food Chemistry,2004,86(1):69-77.DOI:10.1016/j.foodchem.2003.08.011.
[27]陈健初.杨梅汁花色苷稳定性、澄清技术及抗氧化特性研究[D].杭州:浙江大学,2005:80.
[28]方忠祥.杨梅清汁变色与混浊形成的机理与控制[D].无锡:江南大学,2007:86.
[29]张华,周志钦,席万鹏.15种柑橘果实主要酚类物质的体外抗氧化活性比较[J].食品科学,2015,36(11):64-70.DOI:10.7506/spkx1002-6630-201511013.
[30]王宇明,钟瑞,王鲁峰,等.加速试验条件下锦橙汁品质劣变关键指标评价[J].食品科学,2012,33(22):308-313.
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