Study On The Stability Of Anthocyanin From Strawberry Fruit Pulp

To find the better suitable storage and processing conditions of strawberry pulp which was made by HongJia strawberry,the research studied five external factors:the light,temperature,pH,metal ions and food additives.The degradation rate of strawberry pulp anthocyanins were further studied through the factor of the temperature,and pH.Then the degradation law of strawberry pulp anthocyanin was predicted by building model which is accorded by the degradation rate.On the basis of above results,the research respectively at room and cold storage temperature choosed PVCbags,aluminum foil bags and glass bottles to explore the changes of strawberry pulp quality.Else the total anthocyanin and Pg3g content of strawberry pulp were measured.Though the quality index,choosing a suitable packaging material.The research could provide reference for the quality of strawberry pulp especially the stability of anthocyanin during storage.The main contents and conclusions of this study are as follows:?1?To study the effect of external factors on anthocyanin stability of strawberry fruit pulp,we analysis the change of anthocyanin from different light,temperature,pH,metal ions and food additives,the pH=3,light protection of anthocyanins is better under the condition of low temperature;K⁺and Ca²⁺have hyperchromic effects on pulp anthocyanin degradation,high concentration of Zn²⁺and Na⁺can delay the decrease of anthocyanins,and adding Fe²⁺and Fe³⁺in the pulp,the stability of anthocyanin in fruit pulp will be damaged,when the appropriate concentration of pulp in sodium benzoate and ascorbic acid,anthocyanin system stability is not greatly affected by adding sucrose,will increase the stability of anthocyanins in strawberry fruit pulp.?2?To study the thermal degradation kinetics of anthocyanin in strawberry pulp was studied.The results showed that the thermal degradation of anthocyanin in strawberry pulp was in accord with the first-order kinetic model of chemical reaction.When pH=3,the degradation reaction activation energy is 59.45kJ/mol,the pre exponential factor A value of 2.59*10⁸,The first order kinetic model of anthocyanin degradation is*T=?-lnQ?/?2.59*10^8*exp?-7150/T???3?To study the effects of packaging materials on storage quality of strawberry pulp,glass bottle,PVC bag and aluminum foil bag were comparative studied according to the index of color,total-soluble solids,titratable acid,Vc,anthocyanin contents and sensory evaluation.Results indicated that when stored at 4?for 30 d,the anthocyanin content of the strawberry pulp in the glass bottle was 82.29 mg/100 g,which was 1.28 and 1.11times of that stored in the PVC bag and the aluminum foil bag;The a*value of glass bottle packaging was 15.92,which is much higher than the PVC bag packaging of 11.86.Compared to other two packaging materials,glass bottle showed more advantages to preserve the quality of strawberry pulp during storage,which can slow down the degradation of anthocyanins and was more suitable for the storage of strawberry pulp,these results provide reference for processing and storage of strawberry pulp.