VC对微波降解蓝莓提取物矢车菊素-3-葡萄糖苷的影响

将不同浓度（0.8、0.4、0.2 mg/L）蓝莓提取物矢车菊素-3-葡萄糖苷分别与0.8 g/L的VC混合,在70℃、400 W、1 000 r/min条件下微波处理10 min,以不加VC为对照,采用pH示差法测定各处理中矢车菊素-3-葡萄糖苷的含量,并研究不同微波功率、温度以及时间下VC对矢车菊素-3-葡萄糖苷的保护作用。结果表明,矢车菊素-3-葡萄糖苷降解率随着微波温度、功率以及时间的增加而增加,VC对不同处理条件下的微波降解矢车菊素-3-葡萄糖苷均有一定的保护作用,保护率在5%~10%。该结果可为微波加热食品中活性组分的保护提供一定的理论依据。

Influence of VC on Microwave Degradation of the Cyanidin-3-glucoside of Blueberry Extract

Different concentrations of blueberry extract cyanidin-3-glucoside （0.8, 0.4, 0.2 mg/L） were mixed with 0.8 g/L VC respectively and then treated at microwave conditions of 70℃, 400 W, 1000 r/min for 10 min, without VC as the control, the contents of cyanidin-3-glucoside in all treatments were determined by pH-differential spectrophotometry, and the protective effects of VC at different microwave power, temperatures and times on cyanidin-3-glucoside were studied. The results showed that, the degradation rates of cyanidin-3-glucoside increased with the increases of microwave temperature, power and time, VC had a certain protective effect on microwave degradation of the cyanidin-3-glucoside under different conditions, and the protective rate was in 5%-10%. The results could provide a theoretical basis for the protection of the active component of food by microwave heating.