The Effect Of High Pressure Processing Treatment On The Stability Of Anthocyanin In Blueberry

Blueberry(Vaccinium)is one of the most popular berries among consumers.Blueberry contains a variety of active substances,with antioxidant,anti-aging,prevention of cardiovascular and cerebrovascular diseases and other effects,of which the most prominent anthocyanins.Ultra-high pressure sterilization is a new type of non-thermal sterilization technology this year.Compared with traditional sterilization techniques,ultra-high pressure sterilization is more effective and can better maintain the taste and nutritive properties of blueberry products.This paper studied the effect of ultra-high pressure treatment on the stability of blueberry anthocyanin,in which the ultra-high pressure was six pressure gradients from 100 MPa to 600 MPa and the ultra-high pressure treatment time was from six to six minutes.The main findings are as follows:1.The stability of anthocyanins in blueberry juice during the ultra-high pressure treatment is poor.Ultra-high pressure treatment will accelerate the degradation of anthocyanins,and their degradation is consistent with the first-order kinetic model.Under the same pressure conditions,the concentration of anthocyanins gradually decreased with the increase of time,and the contents of anthocyanins decreased by 13.6%,5.2%,4.7%,9.7%,5.1%,3.5%during 0 min to 30 min under six pressure gradients.The degradation kinetics curves of the retention rate were obtained and the correlation coefficients R~2 of the regression equation were:93.68%,89.62%,94.58%,86.58%,86.16%,95.60%.All six correlation coefficients were greater than 85%,so the degradation of anthocyanins in blueberry clear juice complied with the first-order kinetic model during ultra-high pressure treatment.2.Taking purified blueberry anthocyanins as the research object,the effects of several common components of blueberries in the process of ultra-high pressure such as ascorbic acid,flavonoids and carbohydrates on the stability of anthocyanins were studied.The results showed that ascorbic acid and low concentration of saccharides promote the degradation of anthocyanins,and the greater the concentration,the more anthocyanins are degraded.At 600Mpa pressure,50 mg/mL and 100 mg/mL ascorbic acid concentrations,the anthocyanin content was reduced by 4.17%and 6.19%,respectively;at 100 Mpa pressure,glucose and sucrose concentrations of 50 mg/mL and 100 mg/mL,the color was The content of glycosides was reduced by 2.09%,10.8%,2.29%and 4.78%,respectively;Flavonoids increased the stability of anthocyanins,and the higher the concentration was,the stronger the stability of anthocyanins was,and the pressure at 600 Mpa was 50 mg/mL.At the concentration of 100mg/mL,the contents of anthocyanins increased by 5.67%and 9.34%,respectively.3.The influence of ascorbic acid,flavonoids and sugars on the stability of anthocyanins and their monomers in blueberry was studied by high performance liquid chromatography.Nine anthocyanins were detected in the experiment.The results showed that:Ascorbic acid will promote the degradation of anthocyanins,the total anthocyanin content is reduced during the experiment,and the content of each anthocyanin monomer is reduced;flavonoids and high concentrations of sugar will increase the stability of anthocyanins,and the color of the experiment The total amount of glycosides increases,and the amount of each anthocyanin monomer increases.