Ertan Kübra, Türkyılmaz Meltem, Özkan Mehmet
1Department of Food Engineering, Faculty of Engineering, Middle East Technical University, 06800 Cankaya, Ankara, Turkey.
2Institute of Food Safety, Ankara University, 06110 Diskapi, Ankara, Turkey.
J Food Sci Technol. 2018 Oct;55(10):4346-4355. doi: 10.1007/s13197-018-3387-4. Epub 2018 Aug 24.
Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside (cyd-3-glu-rut), followed by cyanidin-3-rutinoside (cyd-3-rut), cyanidin-3-glucoside (cyd-3-glu) and cyanidin-3-sophoroside (cyd-3-soph). Maltose syrup increased stabilities of cyd-3-glu-rut (8%) and cyd-3-rut (4%), while honey reduced stabilities of all anthocyanins in SCN. Due to higher anthocyanin stability, maltose syrup for SCN was recommended. In SN, the major anthocyanin was pelargonidin-3-glucoside (pg-3-glu), followed by pelargonidin-3-rutinoside (pg-3-rut) and cyd-3-glu. Stabilities of anthocyanins (46-51%) and colour density (6-7%) in SN sweetened with honey were higher than that sweetened with sucrose and maltose syrup. Considering maximum wavelength (λ), absorbance value at λ (A), polymeric colour and colour density values together, copigmentation of anthocyanins occurred in SN sweetened with honey. This study is the first study showing copigmentation of anthocyanins with honey.
分别在20°C下储存168天和42天的过程中，研究了各种甜味剂（蔗糖、麦芽糖浆和蜂蜜）对酸樱桃汁（SCN）和草莓花蜜（SN）中单个花色苷、色泽和浊度的影响。在SCN中，主要花色苷是矢车菊素-3-葡萄糖基芦丁糖苷（cyd-3-glu-rut），其次是矢车菊素-3-芦丁糖苷（cyd-3-rut）、矢车菊素-3-葡萄糖苷（cyd-3-glu）和矢车菊素-3-槐糖苷（cyd-3-soph）。麦芽糖浆提高了cyd-3-glu-rut（8%）和cyd-3-rut（4%）的稳定性，而蜂蜜降低了SCN中所有花色苷的稳定性。由于花色苷稳定性较高，推荐将麦芽糖浆用于SCN。在SN中，主要花色苷是天竺葵素-3-葡萄糖苷（pg-3-glu），其次是天竺葵素-3-芦丁糖苷（pg-3-rut）和cyd-3-glu。用蜂蜜增甜的SN中花色苷的稳定性（46-51%）和色密度（6-7%）高于用蔗糖和麦芽糖浆增甜的SN。综合考虑最大波长（λ）、λ处的吸光度值（A）、聚合色和色密度值，用蜂蜜增甜的SN中发生了花色苷的共色效应。本研究是首次表明花色苷与蜂蜜发生共色效应的研究。
