杨梅汁中花色苷稳定性及其护色

为了避免杨梅因加工不当而导致花色苷的降解，研究了pH 值、温度、金属离子、光照条件对杨梅汁中花色苷稳定性的影响。结果表明，在加工过程中杨梅果汁与Fe^3＋的接触、高温长时间处理和长时间光照均会使花色苷降解。以花色苷含量和红度为指标，分别研究柠檬酸、β-环状糊精和NaCl对杨梅汁的护色效果，采用L9（34）正交试验，通过极差和方差分析，发现影响杨梅汁护色效果的主次因素为：柠檬酸＞NaCl＞β-环状糊精，且柠檬酸和NaCl的影响均达到了极显著水平，β-环状糊精的影响达到了显著水平；最佳护色剂配比为：0.25 mg/g的柠檬酸、0.20 mg/g的β-环状糊精、0.25 m g/g的NaCl。

Stability of Anthocyanin and Color Protection for Bayberry Juice

To avoid anthocyanin degradation by im proper processing of bayberry,the thesis studies the influence of pH , tem perature, m etal ion and lighting condition on the stability of anthocyanin in B ayberry juice. T he result show s that during bayberry juice processing,Fe3＋ environm ent,high tem perature treatm ent for long tim e,and long tim e lighting w ill m ake anthocyanin degradation occur. A nthocyanin content and redness w ere taken as indicators and the color protection effect of citric acid, β-cyclodextrine and N aC l on B ayberry juice w ere studied respectively. L9（34） orthogonal test w as adopted. W ith the analysis of range and variance, it w as found that m ain factors influencing the color protection effect of B ayberry juice w ere citric acid＆gt;N aC l＆gt;β-cyclodextrine. In addition, citric acid and N aC l have the influence of extrem ely significant level and β-cyclodextrine significant level.T he best color fixative ratio is 0.25 m g/g of citric acid,0.20 m g/g ofβ-cyclodextrine and 0.25 m g/g of N aC l.