Effects of Food Processing Conditions on Stability of Anthocyanins from Lycium ruthenicum Murr.
Lycium ruthenicum Murr.is rich in anthocyanins,which have a variety of biological activities.However,its stability is poor.In this study,the effects of different food processing conditions such as temperature,pH value,light,food additives and substrates on the stability of anthocyanins from Lycium ruthenicum Murr.are investigated.The results show that the anthocyanins from Lycium ruthenicum Murr.are relatively stable under the conditions of 20 ℃,pH 3 and light avoidance,with the preservation rates of(89.74±5.54)％,(69.56±1.44)％,(57.85±0.50)％respectively.Furthermore,H2O2,Na2SO3,sodium benzoate and three types of sugar(glucose,sucrose and lactose)all significantly reduce the thermal stability of anthocyanins(65 ℃,30 min).Except for ascorbic acid,oxalic acid,tartaric acid and citric acid have an increasing effect on enhancing the thermal stability of anthocyanins.After accelerated storage at 40 ℃ for 7 d,oxalic acid still has a good effect on the stability of anthocyanins.In conclusion,anthocyanins from Lycium ruthenicum Murr.are preferably stored under low-temperature,acidic and light-proof conditions during food processing.When selecting food substrates and additives,attention should also be paid to the effect on the stability of anthocyanins.The research results have provided a theoretical basis for the processing of Lycium ruthenicum Murr.anthocyanin foods.
万方数据
维普
