三种水果果皮中花青素含量测定及其稳定性分析

以火龙果皮、山竹壳、黑布林皮为试材,对其花青素进行提取,并就温度、pH值、食品添加剂(亚硝酸钠和抗坏血酸)、金属离子对其稳定性的影响进行分析。结果表明:在最佳提取条件下,山竹壳、火龙果、黑布林中花青素含量分别为:53.40、26.78、6.51 mg/g,山竹壳中花青素含量最高;花青素溶液应在弱酸弱碱的条件下保存;花青素具有一定的耐热性,当温度低于60℃时比较稳定;亚硝酸钠对花青素的影响显著,随着浓度的增加,花青素颜色变浅;抗酸血酸对花青素稳定性影响小,可忽略不计;pH对花青素稳定性影响明显,溶液pH值应维持在5~9,即弱酸弱碱状态;金属离子Mg~(2+)对山竹壳和黑布林皮有一定的护色增色作用,0.2 g/L低浓度Mg~(2+)对火龙果皮的影响不显著;Mn~(2+)、Zn~(2+)、Cu~(2+)使花青素颜色变浅,Na+、Ca~(2+)和Al3+与空白对照相比,有的差异显著,有的差异不显著,未见规律性变化。从废弃的果皮或壳中提取天然花青素具有广阔的前景。

Determination and Stability Analysis of Anthocyanidin in Three Kinds of Fruit Peels

Application and research focus of nanometer TiO2 in food freshness preservation were counted. The bacteriostatic mechanism and bactriostasis of nanometer TiO2 was analyzed. The status of the application of fresh-keeping packaging of nanometer TiO2 in fruit, vegetable and edible mushroom were reviewed. Research directions of nanometer TiO2 in food preservation were prospected. It aims to provide theoretical basis and reference for industrial application of the nanometer TiO2 in fruit and vegetable preservation.