秋葵黄酮的稳定性研究

以秋葵为原料,采用超声波辅助法提取秋葵黄酮,研究温度、pH值、食品添加剂及金属离子对秋葵黄酮化合物稳定性的影响。结果表明,秋葵黄酮溶液的耐热性较好,在80℃以下其化学结构保持不变;在酸性条件下,秋葵黄酮的稳定性良好;在常用的食品添加剂安全使用浓度范围内,葡萄糖、蔗糖和柠檬酸对秋葵黄酮的稳定性无明显影响,而抗坏血酸、山梨酸钾和偏重亚硫酸钠对其稳定性有明显的影响;金属离子Na+,K+,Ca2+对秋葵黄酮的稳定性无显著影响,而Al3+,Fe3+,Cu2+对其稳定性有明显的影响。

Study on Stability of Flavonoid from Okra

The extraction of flavonoid from okra by ultrasonic wave was studied.The effects of temperature,pH value,food additives and metal ions on the stabiliy of the okra flavonoid were studied.The results showed that the heat tolerance of flavonoid solution was good.At temperature below 80℃,the chemical structure of the okra flavonoid remains the same.In acid conditions,the okra flavonoid has good stability.Within the safe usage scope of food additives,glucose,sucrose and citric acid had no significant effect on the stability of the okra flavonoid,while ascorbic acid,potassium sorbate and sodium pyrosulfite had significant effect on its stability.The metal ions Na+,K+and Ca2+had no significant effect on the stability of the okra flavonoid,while Al3+,Fe3+and Cu2+had significant effect on its stability.