蔗糖对软饮料中紫薯花色苷稳定性的影响

Effect of sucrose on stability of purple sweet potato anthocyanins in model soft drink system

摘要: 通过研究4℃和25℃贮藏温度、70~90℃加热条件下,不同质量浓度的蔗糖软饮料模型中紫薯花色苷的降解动力学情况,探讨了酸性软饮料中紫薯花色苷的贮藏稳定性及热稳定性。结果表明,在4℃贮藏时,紫薯花色苷在不同质量浓度的蔗糖软饮料模型中降解动力学符合零级反应,而在25℃和加热条件下时,其降解动力学符合一级反应。加热处理时,随着蔗糖质量浓度和加热温度的升高,紫薯花色苷的降解速率加快,稳定性变差。因此,在生产含紫薯花色苷产品时,可以采取降低处理温度,控制蔗糖浓度,缩短加热时间来保证产品的品质。

Abstract: The storage (4℃ and 25℃) and thermal (70⁹0℃) stabilities of purple sweet potato anthocyanins containing varying concentrations of sucrose were investigated in a model soft drink system through in order to evaluate the degradation of anthocyanins. Results showed that Zero-order kinetics and first-order kinetics were fitted for storage degradation at 4℃ and 25℃, respectively. However, its thermal degradation fit first order kinetics. Thermal degradation of anthocyanins was increased by the presence of sucrose. Thereby, it was reasonably concluded that the quality of products with purple sweet potato anthocyanins can be ensured, when high concentration of sucrose and long-term high temperature are avoided.