有关桑葚色素论文的译有关桑葚色素论文的翻译.doc

E?ect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating Abstract This study aimed to elucidate how sucrose a?ects the anthocyanin and anti-oxidant capacity at low pH under high temperature.The interactive role of di?erent sucrose concentrations (20%, 40%, 60%) and pH values (2, 3, 4) on a mulberry antho-cyanin model system at di?erent heating times was investigated. A520 (red color) decreased from 0 to 4 h and increased thereafter, degradation index of anthocyanin (DI) increased in the pure anthocyanin system during 68 h of heating. The samples with sucrose showed a DI peak at 17 h, which indicated that severe browning occurred after this period should be along with lower ratio of A420 and A520,and the latter high A520 came from a brown pigment instead of anthocyanin. Furfural content reached a maximum at 26 h during heating, and other caramelization intermediates showed a similar trend during this period. All samples, with or without sucrose, showed increase in polymeric and copigmented anthocyanin and a decrease in the monomeric ones during heating. The browningdepends on the pH and sucrose concentration. Samples at pH 2 with higher sucrose showed the most signi?cant browning and the increase of ferric reducing ability of plasma (FRAP) indicated that hydrolysis of sucrose might increase the antioxidant capacity.Further correlation analysis indicated that changes of antioxidant capacity during heating were closely related to the caramelization intermediate developed from sucrose in the sugar added system. Keywords Sucrose Anthocyanin Antioxidant capacity Mulberry extract 1. Introduction Anthocyanins are a good source of natural antioxidant, but they are quite unstable during processing and storage. Temperature, pH, oxygen, and water activity are considered to be important factors in?uencing its stability. During heating,degradation and polymerization usually lead to its discoloration (Markakis, 1982;