Study on the Stability of Blueberry Anthocyanin in Processing Environment

Abstract:

The stability of blueberry anthocyanin is influenced by processing conditions. To develop and utilize blueberry anthocyanin，the effects of pH，temperature，light，metal ions，Sucrose，potassium sorbate，sodium citrate，ascorbic acid and tea-polyphenol were studied. The results showed that the effect of pH on anthocyanin stability was significant，and the stability was relatively better at pH<3.0；high temperature damaged the stability，while the effect was less below 60 ℃；light accelerated the degradation of blueberry anthocyanin；Na+，K+，Zn2+，Ca2+ and Mg2+ of 10 mmol/L improved the the stability，but Fe3+ and Cu2+ had less stability；sucrose is no significant effect lower than 50 g/L，but the high concentration improved the stability；potassium sorbate of 0.01~0.08 g/L had no significant effect；sodium citrate decreased the stability while the concentration in the range of 0.25~2.00 g/L，ascorbic acid and tea-polyphenol significantly improved the stability with co-pigmentation effect.