Optimization of anthocyanin copigmentation formula of purple corn and its effect on the quality of purple corn
Objective:This study aimed to explore the copigmentation formula of purple corn anthocyanins.Methods:In this study,fructose,tannic acid,and pectin were used as co-pigmentation.The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins,and the untreated purple corn was used as a control test.The anthocyanin components,color,texture,taste and antioxidant activity(DPPH free radical scavenging ability,ABTS free radical scavenging ability,and FRAP iron ion reducing ability)of purple corn after different treatments were determined.Results:19％fructose,0.07％tannic acid,and 1.9％pectin had the best copigmentation effect.Compared with the control group,the contents of cyanidin-3-O-glucoside,geranium-3-O-glucoside,and peony-3-O-glucoside in purple corn increased by 77.64％,64.82％,and 54.75％,respectively.The total anthocyanin content increased by 67.98％.The L*value,b*value,and △E value of color decreased,while the a*value increased.Hardness,adhesiveness,and chewing type increased,while elasticity and cohesion decreased.The bitter,astringent,and astringent aftertastes differ slightly,as do the sour,sweet,salty,umami,bitter,and umami aftertastes.In the mass concentration range of 0.02～0.10 mg/mL,the DPPH free radical scavenging ability,ABTS free radical scavenging ability and FRAP iron ion reducing ability of purple corn anthocyanins were 39％～79％,54％～74％and 27％～67％,respectively.Conclusion:The co-pigmentation effect of 19％fructose,0.07％tannic acid,and 1.9％pectin on purple corn anthocyanins was the best.
万方数据
维普
