食品科学 ›› 2020, Vol. 41 ›› Issue (8): 69-76.doi: 10.7506/spkx1002-6630-20190422-290

• 食品化学 • 上一篇    下一篇

低酰基和高酰基结冷胶对模型饮料中百香果皮花色苷热稳定性的影响

程宏桢,蔡志鹏,王静,徐明生,沈勇根,卢剑青,刘馥源,李晓明   

  1. (江西农业大学食品科学与工程学院,江西省发展与改革委员会农产品加工与安全控制工程实验室,江西 南昌 330045)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    江西省现代农业产业技术体系(柑橘)建设专项(JXARS-07)

Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages

CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming   

  1. (Laboratory of Agro-processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 利用pH示差法和全自动色差仪,结合降解动力学模型,研究低酰基(low acyl,LA)和高酰基(high acyl,HA)结冷胶对抗坏血酸(VC)存在下含百香果皮(passion fruit peel,PFP)花色苷的模型饮料在85 ℃条件下热处理0、1、2、3、4、5 h后热稳定性的影响,并通过超高效液相色谱-四极杆-飞行时间串联质谱联用仪分析鉴定PFP花色苷组分。结果表明:热处理期间,PFP、PFP+VC、PFP+VC+LA和PFP+VC+HA 4 种模型饮料体系中花色苷含量均呈下降趋势,花色苷的降解符合一级动力学模型,其半衰期分别为308.44、155.09、189.69 min和217.92 min;低质量分数(0.2%~0.5%)的结冷胶可以提高花色苷的稳定性,且HA结冷胶与花色苷结合的相互作用强于LA结冷胶;在加热1~5 h范围内,L*值显著增加,a*值显著减小,b*值显著减小(P<0.05),即4 种模型饮料体系呈色变亮、红色变淡、黄色加深,PFP花色苷出现广泛褪色现象,但较0~1 h褪色反应慢;从PFP中鉴定出4 种花色苷,分别为矢车菊素-3-槐糖苷、矢车菊素-3-葡萄糖、矢车菊素-3-芸香糖苷和芍药素-3-葡萄糖苷。

关键词: 低酰基结冷胶, 高酰基结冷胶, 抗坏血酸, 百香果皮, 花色苷, 热稳定性

Abstract: In this study, the pH-differential method and a fully automatic colorimeter together with the degradation kinetics model were used to examine the effects of low acyl (LA) and high acyl (HA) gellan gum on the thermal stability of anthocyanins from passion fruit peel (PFP) in model beverages in the presence of ascorbic acid, which were heat-treated at 85 ℃ for 0, 1, 2, 3, 4 or 5 h. The anthocyanin components of PFP were identified by ultraperformance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC/Q-TOF-MS). The results showed that during the heat treatment, the anthocyanin contents in four model beverage systems, i.e., PFP, PFP + VC, PFP + VC+ LA and PFP + VC + HA, showed downward trends, and the degradation of anthocyanins conformed to a first-order kinetic model. The half-lives of anthocyanins in the four systems were 308.44, 155.09, 189.69 and 217.92 min, respectively. Low concentration (0.2%–0.5%) of gellan gum could improve the stability of anthocyanins, and the interaction between HA and anthocyanins was stronger than that between LA and anthocyanins. With increasing heating period from 1 to 5 h, the L* value increased significantly whereas the a* and b* values decreased significantly (P < 0.05), but greater changes in all these parameters were observed between 0 and 1 h. Four anthocyanins from passion fruit peel, namely cyanidin-3-glucoside, cyanidin-3-glucose, cyanidin-3-rutinoside and paeoniflorin-3-glucoside, were identified.

Key words: low acyl gellan gum, high acyl gellan gum, ascorbic acid, passion fruit peel, anthocyanins, thermal stability

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