• 食品化学 •

### 黑果腺肋花楸花色苷与果胶的结合作用对其稳定性的影响

1. （沈阳农业大学食品学院，辽宁 沈阳 110866）
• 出版日期:2020-01-25 发布日期:2020-01-19
• 基金资助:
辽宁省高等学校基本科研项目青年项目（理）（LSNQN201709）； “十三五”国家重点研发计划重点专项（2017YFD0400704-4）

### Effect of Binding to Pectin on the Stability of Anthocyanins from Aronia melanocarpa Berries

WEI Jingqi, LI Dongnan, MENG Xianjun

1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
• Online:2020-01-25 Published:2020-01-19

Abstract: In this study, the factors influencing the binding rate of pectin to anthocyanins from the fruits of Aronia melanocarpa were identified by ultrafiltration and centrifugation, and the optimal conditions for binding were found. The interaction between them under the optimal conditions was analyzed by high performance liquid chromatography (HPLC). The stability and antioxidant activity of anthocyanins were compared with those of its conjugate with pectin. The results showed that pH and pectin addition had a great influence on the binding efficiency. The presence of Ca2+ had a negative effect, while the addition of Mg2+ and carbohydrate had no significant effect. The optimal binding conditions were as follows: pH 3, and ratio of anthocyanins to pectin 1:2. Anthocyanins with more hydroxyl groups or glycosyl groups in L(+) configuration were more easily combined with pectin. Binding to pectin enhanced anthocyanin stability in both hot and gastrointestinal environments; however, the scavenging capacity against hydroxyl and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical cation and the Fe3+ reduction capacity of the conjugate were detectable but lower than those of anthocyanins.