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研究通过构建含Vc和Cu2+的桑葚汁模拟体系,研究这两个内源因子对花色苷的降解作用。研究表明Vc能显著促进花色苷的降解,而在果汁所含Cu2+浓度下,Cu2+对花色苷具有一定的保护作用,但当在体系中与Vc共存时,则能大大促进花色苷的降解。因此,可以得出一个花色苷被Vc和Cu2+耦合氧化的降解机制:低浓度时,Cu2+自身不催化花色苷的降解,但当有Vc存在时,它能先通过促进Vc的氧化降解,使Vc转化为对花色苷降解有显著促进作用的氢过氧化物,从而加速花色苷的降解。
In this study, the simulation system of mulberry juice containing Vc and Cu2 + was developed to study the degradation of anthocyanins by these two endogenous factors. Studies have shown that Vc can significantly promote the degradation of anthocyanins, Cu2 + concentration in the juice containing Cu2 + has some protective effect on anthocyanins, but when in the system with Vc coexistence, it can greatly promote the degradation of anthocyanins. Therefore, one can conclude that anthocyanins are oxidatively degraded by the coupling of Vc and Cu2 +: At low concentrations, Cu2 + itself does not catalyze the degradation of anthocyanins. However, when Vc is present, it can oxidatively degrade Vc and make Vc Into a significant role in promoting the degradation of anthocyanins hydroperoxide, thereby accelerating the degradation of anthocyanins.