崔丽霞,张志军,李会珍

• 1:中北大学化学工程与技术学院
• 2:中北大学晋中产业技术创新研究院

摘要(Abstract)：

为有效控制黑玉米籽粒加工过程中花色苷的降解，明确其贮藏和应用条件，在不同pH、温度、光照、H_2O_2和Na_2SO_3下对黑玉米花色苷进行稳定性分析。结果表明，pH和温度影响黑玉米花色苷的降解速率(k)和半衰期(t_(1/2)),酸性条件下稳定性好，温度升高使花色苷的降解速率增大，同时伴随着降解半衰期减少，其降解规律符合一级动力学反应模型(R~2>0.96);当pH为2.0时花色苷活化能(E_a)最大，为66.25 kJ/mol,当pH为5.0时花色苷活化能最小，为41.15 kJ/mol;黑玉米花色苷在光照/避光和H_2O_2处理下的降解也与一级动力学模型相符，光照加快了花色苷的降解，光降解速率为0.0237 d~(-1),半衰期为29.25 d,增加H_2O_2的体积分数和处理时间则会降低花色苷的残留率；除此之外，Na_2SO_3质量分数的增加也促进了花色苷的降解。

关键词(KeyWords)： 黑玉米;花色苷;降解动力学;稳定性

Abstract:

Keywords:

基金项目(Foundation): 晋中市科技重点研发计划(农业)项目(202103D01111128);; 山西省农业农村“六新”项目(2021)

作者(Author): 崔丽霞,张志军,李会珍

参考文献(References)：

• [1]王金亭.天然黑玉米色素研究与应用进展[J].粮食与油脂，2013,26(2):44-49.
• [2]董翠芳，闫晓燕，李煦，等.超声-微波协同辅助提取桑葚花色苷及抗氧化性研究[J].中国调味品，2020,45(12):172-178.
• [3]BUNEA A,RUGIN■,SCON?A Z,et al.Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells[J].Phytochemistry,2013,95(6):436-444.
• [4]CHEN Y F,SHIBU M A,FAN M J,et al.Purple rice anthocyanin extract protects cardiac function in STZ-induced diabetes rat hearts by inhibiting cardiac hypertrophy and fibrosis[J].The Journal of Nutritional Biochemistry,2016,31:98-105.
• [5]XU H Y,LIU M H,LIU H M,et al.Anthocyanins from purple corn ameliorated obesity in high fat diet-induced obese mice through activating hepatic AMPK[J].Journal of Functional Foods,2021,84:1-9.
• [6]洪岩，孙静莉.蓝莓花色苷抑制妊娠高血压大鼠心脏炎症研究[J].临床军医杂志，2020,48(9):1017-1020.
• [7]SANTHAKUMAR A B,KUNDUR A R,FANNING K,et al.Consumption of anthocyanin-rich Queen Garnet plum juice reduces platelet activation related thrombogenesis in healthy volunteers[J].Journal of Functional Foods,2015,12:11-22.
• [8]张军娜，黄立新.光照和温度对黑玉米花色苷稳定性的影响[J].现代食品科技，2009,25(11):1282-1285,1257.
• [9]肖湘，王立亚.黑玉米穗轴色素的稳定性研究[J].现代食品科技，2012,28(1):18-22.
• [10]YANG Z D,HAN Y B,GU Z X,et al.Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob[J].Innovative Food Science and Emerging Technologies,2008,9:341-347.
• [11]CUI L X,ZHANG Z J,LI H Z,et al.Optimization of ultrasound assisted extraction of phenolic compounds and anthocyanins from perilla leaves using response surface methodology[J].Food Science and Technology Research,2017,23(4):535-543.
• [12]LEE J M,DURST R W,WROLSTAD R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method:collaborative study[J].Journal of AOAC International,2005,88(5):1269-1278.
• [13]SAGDIC O,EKICI L,SAGDIC O I,et al.Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins[J].Food and Chemical Toxicology,2013,58:432-439.
• [14]MERCALI G D,GURAK P D,SCHMITZ F,et al.Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice[J].Food Chemistry,2015,171:200-205.
• [15]MERCALI G D,JAESCHKE D P,TESSARO I C,et al.Degradation kinetics of anthocyanins in acerola pulp:comparison between ohmic and conventional heat treatment[J].Food Chemistry,2013,136(2):853-857.
• [16]吴闹，王静祎，江甜，等.吡喃酮型花色苷衍生物的制备、光谱特性及抗氧化活性研究[J].光谱学与光谱分析，2017,37(7):2120-2127.
• [17]■ A,PACHECO-HERNáNDEZ M D L,PáEZ-HERNáNDEZ M E,et al.Chemical studies of anthocyanins:a review[J].Food Chemistry,2009,113(4):859-871.
• [18]马奕瑜，陈静慧，王洪新，等.铁皮石斛花色苷稳定性及热降解动力学研究[J].食品工业科技，2019,40(16):50-57.
• [19]李恩惠，矫馨瑶，王晨歌，等.蓝莓花色苷降解动力学及稳定性[J].食品科学，2018,39(5):1-7.
• [20]蒋新龙.黑米花色苷降解特性研究[J].中国粮油学报，2013,28(4):27-31.
• [21]潘颖，梁颖，马蓉，等.紫甘蓝花色苷稳定性及热降解动力学研究[J].食品工业科技，2021,42(5):51-59.
• [22]樊金玲，朱文学，巩卫东，等.牡丹花色苷的热稳定性和降解动力学[J].应用化学，2010,27(2):231-236.
• [23]PERON D V,FRAGA S,ANTELO F.Thermal degradation kinetics of anthocyanins extracted from ju?ara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.),and the effect of heating on the antioxidant capacity[J].Food Chemistry,2017,237:836-840.
• [24]MARTYNENKO A,CHEN Y.Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing[J].Journal of Food Engineering,2016,171:44-51.
• [25]GEORGIEVA V,ZVEZDOVA D,VLAEV L.Non-isothermal kinetics of thermal degradation of chitosan[J].Chemistry Central Journal,2012,6:81-90.
• [26]崔丽娜，董树亭，高荣岐，等.玉米子粒色素稳定性比较研究[J].玉米科学，2009,17(5):93-99.