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投稿时间：2023-07-04
投稿时间：2023-07-04
中文摘要: 为更好地探索不同原料的花青素作为食品着色剂和营养剂的潜力，对蓝莓、紫薯、紫甘蓝、黑豆的花青素进行提取，对4 种原料花青素含量进行比较，并探究4 种原料花青素的抗氧化性以及在不同因素下（光照、pH 值、温度、金属离子、氧化剂、还原剂、葡萄糖浓度、蛋白质）的稳定性。结果表明，花青素含量排序为紫甘蓝（435.84 mg/L）＞紫薯（401.77 mg/L）＞蓝莓（388.08 mg/L）＞黑豆（177.34 mg/L）。稳定性最佳的原料花青素为紫甘蓝花青素，抗氧化性最强的为蓝莓花青素（羟自由基清除率、DPPH 自由基清除率、ABTS+自由基清除率分别为76.41%、83.05%、88.13%，总还原能力测得吸光值为2.04）。
Abstract:The development of natural and stable food coloring is a research hotspot. Anthocyanins were extracted from blueberry，purple sweet potato，purple cabbage，and black bean，and the potential of anthocyanins from different raw materials as food colorants and nutrients was explored.The content of anthocyanins was compared between the four sources. Furthermore，the antioxidant activities and stability of anthocyanins from the four sources were investigated under different factors（light，pH，temperature，metal ions，oxidants，reductants，sugars，and proteins）. The results showed that the anthocyanin content followed the trend of purple cabbage（435.84 mg/L）＞purple sweet potato（401.77 mg/L）＞blueberry（388.08 mg/L）＞black bean（177.34 mg/L）.The most stable anthocyanins were obtained from purple cabbage. The blueberry anthocyanins had the strongest antioxidant activity，with the hydroxyl，DPPH，and ABTS+radical scavenging rates of 76.41%，83.05%，and 88.13%，respectively，and the total reducing capacity of 2.04）.
keywords: anthocyanin pigment preservation rate stability radical scavenging rates antioxidant activity
文章编号：202404005 中图分类号： 文献标志码：
基金项目:四川省科技厅关键技术攻关项目（2022YFN0016）
| 作者 | 单位 |
| 马孟佳1，赵娟2，陈鹏飞1，陈祥贵1，3，黄玉坤1，3* | 1.西华大学食品与生物工程学院，食品微生物四川省重点实验室，四川成都 610039；2.四川合泰新光生物科技有限公司，四川成都 610000；3.川渝共建特色食品重庆市重点实验室，四川成都 610039 |
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