Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems
Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems
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伊莎贝尔葡萄（Vitis labrusca L.）花青素在模型系统中的颜色稳定性
DOI：
10.1016/j.lwt.2006.02.022
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Falcao, L. D.
中科院分区：
文献类型：
--
作者：
Bordignon-Luiz, M. T.;Gauche, C.;Falcao, L. D.
研究了温度、pH值、光照、氧气和单宁酸对伊莎贝尔葡萄（葡萄属labrusca L.）在食品和模型系统中进行了研究。分光光度结果（Δ λ，Δ A）揭示了粗提物和单宁酸的花青素之间的相互作用，表明共色素。在一个模型系统中，温度，pH值，光的存在或不存在，氧气的存在或不存在和单宁酸的存在或不存在，显着影响花青素的半衰期。来自伊莎贝尔葡萄的花青素在酸奶模型系统中的长半衰期表明这些色素在该食品中相对稳定。在4 +/-1 ℃的再水化饮料模型系统中，与对照样品相比，单宁酸（1：1，w/v）的存在使半衰期增加了187小时。(c)2006年，瑞士食品科学与技术协会。由爱思唯尔有限公司出版。保留所有权利。
The influence of temperature, pH, the presence or absence of light, the presence or absence of oxygen and the presence or absence of tannic acid on the colour stability of anthocyanins from crude extract of Isabel grapes (Vitis labrusca L.) in food and model systems was studied. The spectrophotometric results (Delta lambda, Delta A ) revealed interaction between the anthocyanins of the crude extract and tannic acid, suggesting copigmentation. In a model system, temperature, pH, the presence or absence of light, the presence or absence of oxygen and the presence or absence of tannic acid, significantly affected the half-life time of anthocyanins. The long half-time of the anthocyanins from Isabel grapes in a yoghurt model system indicates that these pigments are relatively stable in this food. In a rehydrated beverage model system at 4 +/- 1 degrees C, the presence of tannic acid (1: 1, w/v) increased the half-life time by 187 h compared to the control samples. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.