天然蓝色花色苷-亚铁螯合物的制备及稳定性研究

Preparation of Natural Blue Ferrous Anthocyanin Chelate and Its Stability

摘要:

为缓解天然蓝色素资源稀缺的现状，本研究选择花色苷和Fe²⁺ 为原料制备花色苷-Fe²⁺ 螯合物，并采用酸性（pH=3.0）模拟饮料体系，评估其作为天然蓝色素的可行性，以及在储藏和热处理条件下的颜色稳定性。结果表明：以花色苷与Fe e²⁺ 摩尔比为1∶350制备的花色苷-Fe²⁺ 螯合物颜色呈蓝紫色，其降解遵循一级反应动力学（R ²⁺ >0.80）。黑暗储藏14 d，花色苷-Fe²⁺ 螯合物在4 ℃的颜色稳定性优于20 ℃，通过添加黄原胶能提高花色苷-Fe²⁺螯合物的半衰期和活化能，进而减缓降解和蓝色损失。然而，热处理过程中，花色苷-Fe²⁺螯合物的热稳定性较差，高温加速花色苷-Fe²⁺ 螯合物降解。总之，花色苷-Fe²⁺ 螯合物作为天然食用蓝色素，有较好的应用潜力，在低温食品加工和储藏中表现出较好的稳定性。

Abstract:

To alleviate the scarcity of natural blue pigment resources, anthocyanin-Fe²⁺ chelates were prepared using anthocyanin and Fe²⁺ salt in this study. Their feasibility as natural blue pigments and the color stability in a simulated beverage system (pH 3.0) during storage and under thermal treatment were evaluated. The results showed that the anthocyanin-Fe²⁺ chelate prepared with an anthocyanin:Fe²⁺ molar ratio of 1:350 was bluish violet, and its degradation followed the first-order reaction kinetics (R² >0.80). Under dark storage for 14 days, the color stability of anthocyanin-Fe²⁺ chelate at 4 ℃ was better than that at 20 ℃. The half-life and activation energy values of anthocyanin-Fe²⁺ chelate were improved by adding xanthan gum, which slowed down the degradation and blue color loss. However, the thermal stability of anthocyanin-Fe²⁺ chelate was poor during thermal treatment, and its degradation was accelerated at high temperature. In conclusion, anthocyanin-Fe²⁺ chelates, as natural edible blue pigments, have good application potentials and exhibit good stability in low-temperature food processing and storage.