Effect of Fermented Sugarcane on the Stability of Anthocyanins
The oxygen atom of pyran ring in anthocyanin molecule is quadrivalent,usually unstable,easy to cause a variety of reactions,thus making fruit and vegetable pigments fade.In this paper,the effects of ™LA type fermented sugarcane on the stability of anthocyanins were studied,and the effects of fermented sugarcane on anthocyanins under different storage temperatures and different light conditions were analyzed.The results showed that heating treatment would make blueberry juice fade,and fermentation sugarcane could prevent the loss of anthocyanins during heating treatment.The rate of anthocyanin degradation of blueberry was also affected by storage temperature:37 ℃＞normal temperature＞4 ℃.However,under different storage conditions of temperature and light,fermented sugarcane did not show anthocyanin stabilization.Therefore,it is still necessary to find more suitable substances to retain blueberry anthocyanins to the maximum extent during processing.At the same time,it is also necessary to study fermented sugarcane and explore its role in addition to stabilizing anthocyanins.
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