安庆地区5个高产蓝莓品种花青素稳定性研究

Study on the stability of 5 high-yielding blueberry anthocyanins in Anqing region

中文关键词:  蓝莓  花青素  环境因素  添加物  稳定性

英文关键词:blueberry  anthocyanin  environmental condition  additive  stability

中文摘要:

      目的 探究安庆地区5个高产蓝莓品种(奥尼尔、灿烂、海岸、巴尔德温、密斯蒂)花青素稳定性。方法 以花青素保存率为评价指标, 分别研究了环境因素(pH、光照、温度)和添加物(金属离子、氧化剂、还原剂、蔗糖、氯化钠、柠檬酸、山梨酸钾)对5个品种蓝莓花青素稳定性的影响。结果 5个品种蓝莓花青素对pH、光照和高温比较敏感; Zn2+、蔗糖、柠檬酸、山梨酸钾能增强花青素稳定性; 花青素与Cu2+、Ca2+共存超过5 d, 降解速度加快; Fe3+、H2O2、Na2SO3和浓度高于5%的氯化钠能破坏花青素的稳定性。结论 奥尼尔蓝莓花青素稳定性最弱, 巴尔德温蓝莓花青素稳定性最强。研究结果可以为蓝莓花青素的加工与保藏提供参考。

英文摘要:

      Objective To investigate the anthocyanins stability of 5 high-yielding blueberry cultivars (O’neal, Brightwell, Coast, Baldwin, Misty) in Anqing region. Methods The effects of environmental factors (pH, light, temperature) and additives (metal ions, oxidants, reductants, sucrose, sodium chloride, citric acid, potassium sorbate) on the stability of anthocyanins in 5 blueberry varieties were studied with the preservation rate of anthocyanins as the evaluation index. Results The 5 cultivars of anthocyanidins from blueberries were sensitive to pH, light and high temperature. Zn2+, sucrose, citric acid, and potassium sorbate could enhance the stability of anthocyanins. The breakdown rate was enhanced when anthocyanins coexist with Cu2+ and Ca2+ for more than 5 days. Fe3+, H2O2, Na2SO3 and sodium chloride with concentrations higher than 5% could degrade anthocyanins stability. Conclusion Overall, anthocyanins from Baldwinblue is typically more stable, while anthocyanins from O’neal is the weakest. The results can provide reference for the processing and preservation of blueberry anthocyanins.