pH值和温度对荔枝果皮花色素苷稳定性的影响

摘要： 探讨了pH 值和温度对离体荔枝果皮花色素苷颜色及稳定性的影响, 结果表明:随pH 值增加, 荔枝花色素苷由红变褐, 在510 nm波长处的特征吸收峰逐渐消失; pH 值影响花色素的稳定性, 随着pH 值的增加花色素苷降解加快; 荔枝在常温贮藏时, 其果皮pH 值逐渐增加, 因而促使花色素苷迅速变色及降解, 促进果皮迅速褐变; 低温能显著保持花色素苷的稳定性, 有利荔枝保鲜。

关键词: 荔枝, 果皮褐变, 花色素苷, pH 值, 温度

Abstract: Anthocyanin in pericarp of litchi fruits (Litchi chinensis Sonn. cv. Huizhi ) was
isolated to study its color and stability at different pH and temperatures. The color of the anthocyanin was changed after dilution in different pH buffers , its color was red at pH1. 47 , orange at pH 3. 30 , colorless at pH 4. 69 and brown at pH 7. 01. At pH 4. 69 , it could return red when acid was added ,
but at pH 7. 01 it could not . The absorption value of anthocyanin at 510 nm decreased as the pH rose and at pH 7. 01 the absorption peak shifted from 510 nm to 498 nm , which was consistent with the color of the anthocyanin in different pH solutions. With the pH decrease , the anthocyanin was more
stable but still showed the usual loss during storage. The color of nthocyanin extract changed into red-brown at pH 1. 47 and 3. 03 , brown at pH 4. 69 , dark brown at pH 7. 01 after storage at room temperature for 20 days. These results showed that the anthocyanin decolored , turned brown and became
unstable as pH increased. The results also showed that the anthocyanin became stable under low temperature.

Key words: Litchi, Pericarp browning, Anthocyanin, pH, Temperature

中图分类号: 

S 667. 1

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