摘要
目的:探究热加工过程中紫玉米花色苷的辅色配方.方法:以果糖、单宁酸和果胶作为辅色剂,采用响应面分析法优化紫玉米花色苷的辅色配方,并以未处理的紫玉米作为对照,对不同处理后紫玉米花色苷组分、色泽、质地、滋味和抗氧化活性(DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力)进行测定.结果:最佳辅色配方为果糖质量分数19％、单宁酸质量分数0.07％、果胶质量分数1.9％.与对照组相比,经最佳配方辅色处理后紫玉米中矢车菊-3-O-葡萄糖苷、天竺葵-3-O-葡萄糖苷和芍药-3-O-葡萄糖苷含量分别增加了 77.64％,64.82％,54.75％,总花色苷含量增加了 67.98％;色泽L*值、b*值和△E值均下降,a*值增加;硬度、胶着性、咀嚼性增加,弹性、内聚性降低;苦、涩和涩的回味差异不大,酸、甜、咸、鲜、苦的回味及鲜的回味存在差异;在0.02～0.10 mg/mL的质量浓度范围内,紫玉米花色苷的DPPH自由基清除能力、ABTS自由基清除能力和铁离子还原能力分别为 39％～79％,54％～74％,27％～67％.结论:果糖质量分数19％、单宁酸质量分数0.07％、果胶质量分数1.9％的组合对紫玉米花色苷的辅色效果最佳.
Abstract
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.
基金项目
江苏省农业科技自主创新资金项目(CX[23]1018)
江苏省苏北科技专项(XZ-SZ202128)
维普
万方数据