期刊名称：Chemical Industry and Chemical Engineering Quarterly
印刷版ISSN：1451-9372
出版年度：2011
卷号：17
期号：01
页码：59-66
出版社：Association of the Chemical Engineers
摘要：The purpose of this study was an examination of the stability and colour en-hancement of red grape pomace anthocyanins in a juice model matrix, and the effect of the addition of natural antioxidants. The approach was based on a juice-like liquid medium (10.1 °Bx, pH 3.48), which was used as the model matrix to test the effect of the addition of natural antioxidants (L-cysteine, as-corbic acid, catechin and quercetin) on the degradability of anthocyanin pigments, extracted from grape pomace. It was found that treatment of the model solutions at 80 °C induced anthocyanin decomposition, which obeyed first order kinetics. Addition of increasing amounts of antioxidants, including L-cysteine, ascorbic acid, catechin and quercetin, did not provoke a proportional impact, either positive or negative, with regard to anthocyanin stability. The best stabilising effect was seen after addition of ascorbic acid and catechin at con¬centrations of 4 and 2 mg L-1, respectively (P < 0.001). Quercetin, however, was demonstrated a very efficient copigment, inducing an increase in A520 by 63%, at pH 5.6 and a copigment-to-pigment ratio of 10.
关键词：anthocyanin ; co-pigmentation ; model systems ; natural antioxidants ; thermal degradation
