资源描述：
《有关桑葚色素论文的翻译费下载》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。
1、EffectofsucroseontheanthocyaninandantioxidantcapacityofmulberryextractduringhightemperatureheatingAbstractThisstudyaimedtoelucidatehowsucroseaffectstheanthocyaninandanti-oxidantcapacityatlowpHunderhightemperature.Theinteractiveroleofdifferentsucroseconcentrations(20%,40%,60%)andpHv
2、alues(2,3,4)onamulberryantho-cyaninmodelsystematdifferentheatingtimeswasinvestigated.A520(redcolor)decreasedfrom0to4handincreasedthereafter,degradationindexofanthocyanin(DI)increasedinthepureanthocyaninsystemduring68hofheating.ThesampleswithsucroseshowedaDIpeakat17h,whichindicate
3、dthatseverebrowningoccurredafterthisperiodshouldbealongwithlowerratioofA420andA520,andthelatterhighA520camefromabrownpigmentinsteadofanthocyanin.Furfuralcontentreachedamaximumat26hduringheating,andothercaramelizationintermediatesshowedasimilartrendduringthisperiod.Allsamples,wit
4、horwithoutsucrose,showedincreaseinpolymericandcopigmentedanthocyaninandadecreaseinthemonomericonesduringheating.ThebrowningdependsonthepHandsucroseconcentration.SamplesatpH2withhighersucroseshowedthemostsignificantbrowningandtheincreaseofferricreducingabilityofplasma(FRAP)indicat
5、edthathydrolysisofsucrosemightincreasetheantioxidantcapacity.Furthercorrelationanalysisindicatedthatchangesofantioxidantcapacityduringheatingwerecloselyrelatedtothecaramelizationintermediatedevelopedfromsucroseinthesugaraddedsystem.KeywordsSucroseAnthocyaninAntioxidantcapacityMu
6、lberryextract1.IntroductionAnthocyaninsareagoodsourceofnaturalantioxidant,buttheyarequiteunstableduringprocessingandstorage.Temperature,pH,oxygen,andwateractivityareconsideredtobeimportantfactorsinfluencingitsstability.Duringheating,degradationandpolymerizationusuallyleadtoitsdis
7、coloration(Markakis,1982;Tsai&Huang,2004).Sugarprotectionviahyperchromiceffectwasreportedtostabilizetheantho-cyaninpigmentinstrawberries(Ohta,Watanabe,&Osaiima,1979;Wrolstad,Skrede,Lea,&Enersen,1990)androselles(Tsai,Hsieh,&Huang,2004)duetoreducedwateractivityoravailability.Incont
8、rast,thermaldegradationproductsofsucroselikefur
