理化因子对‘芙蓉李’花色苷稳定性的影响

‘芙蓉李’是南方种植面积大、鲜食与加工兼用的优良李品种。本研究以‘芙蓉李’为材料,研究温度、pH、光照、金属离子、氧化还原剂等理化因子对‘芙蓉李’花色苷稳定性的影响。结果表明：‘芙蓉李’花色苷在60 ℃、2 h以内比较稳定;pH对花色苷的稳定性有显著影响,并在酸性条件下较为稳定,但光照能加速花色苷的降解;金属离子中K ⁺和Fe ³⁺可增强花色苷的稳定性,而Al ³⁺会使花色苷的稳定性下降;‘芙蓉李’花色苷耐氧化性、还原性差。

Effects of Physical and Chemical Factors on Anthocyanin Stability of Prunus salicina Lindl.

Furongli (Prunus salicina Lindl.) is an excellent plum variety with hundreds of years of cultivation history, it could be used for both fresh food and processing, and it has large planting area in south China. In this test, Furongli was used as the material to study the effects of temperature, pH, light, metal ions and oxidants on the anthocyanin stability. The results suggested that the anthocyanin was comparatively stable under 60 ℃ within 2 h, and showed a relative stability under acidic condition. The results also showed that the effect of pH was significantly observed. In addition, light could accelerate the degradation of anthocyanin. The metal ions, such as K ⁺ and Fe ³⁺ could increase the stability of anthocyanin while Al ³⁺ decline that. Furthermore, the anthocyanin of the plum showed a poor oxidation and reduction resistance.