邱菊,陈婧司,陈冰艺,邓莎,吕远平

• 1:四川大学轻工科学与工程学院
• 2:苏州大学苏州医学院公共卫生学院

摘要(Abstract)：

桑葚花青素不稳定，外界因素的变化容易造成其降解。该试验以花青素保留率和颜色变化为评价指标，考察了光照、pH值、温度、添加剂、金属离子等因素对桑葚花青素稳定性的影响并探究其降解动力学。结果显示：室外光照加速了花青素的降解，k值由避光条件的1.80×10~(-2)升高至14.12×10~(-2),t_(1/2)由避光条件的38.5 h降至5.2 h。酸性环境(pH值1.00,3.00)下花青素的稳定性高，中性(pH值7.00)、碱性(pH值9.00)时花青素易发生降解，96 h后花青素的保留率分别降至83.25%、72.44%,颜色由酸性时的红色分别变为灰绿色、墨绿色。花青素在80,100℃分别放置10 h后ΔE~*分别变为3.409 7,6.192 8,红色褪去，花青素的保留率仅为65.39%、38.83%。酸度剂(柠檬酸)对花青素有明显的稳定和增色作用，防腐剂(山梨酸钾、苯甲酸钠)、抗氧化剂(抗坏血酸)加速了花青素的降解。Al~(3+)、Fe~(3+)、Fe~(2+)等金属离子的加入在一定程度上破坏了花青素的结构，颜色分别变为蓝紫色、黄褐色、蓝黑色。桑葚花青素的贮藏稳定性较差，适合低温、避光和酸性环境，并避免接触防腐剂、抗氧化剂等添加剂和铁、铝制品。该试验结果为花青素的贮藏、加工和应用提供了基础数据和理论依据。

关键词(KeyWords)： 桑葚;花青素;稳定性;颜色变化;保留率;降解动力学

Abstract:

Keywords:

基金项目(Foundation): 四川省科技计划项目(2020YFN0149);; 四川省重点研发项目(2022YFSY0031)

作者(Author): 邱菊,陈婧司,陈冰艺,邓莎,吕远平

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