Degradation rules of anthocyanin in different environmental factors and food matrices.

To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices, the effects of different temperatures (4~100 °C), illumination conditions (avoiding light, sunlight, and ultraviolet), freeze-thaw cycles (5 times), sucrose additions (0 ~ 20%) and NaCl additions (0 ~ 5. 0%) on the anthocyanin retention were investigated, and their degradation kinetic models were further established. Results showed that, with the temperature increasing from 4 °C to 100 °C, anthocyanin retention of 10 h decreased significantly from 88. 19% to 28. 10%, and their half-life time (t1/ 2) decreased from 55. 0 h to 5. 9 h(P<0. 05). Com- pared with avoiding light, both anthocyanin retention of 10 h and t1/ 2 under ultraviolet were the lowest (84. 41% and 43. 0 h). After five freeze-thaw cycles, anthocyanin retention of 120 h was reduced to 85. 21% with the corresponding t1/ 2 of 612. 6 h. During 80 °C of stability acceleration experiment, both anthocyanin retention of 10 h and their t1/ 2 reached the highest value (60. 17% and 13. 7 h) with sucrose addition of 10%, and the above values also reached the highest value (54. 63% and 11. 3 h) with NaCl addition of 5%. The storage and processing of anthocyanins should avoid high temperature, ultraviolet and freeze-thaw cycles as much as possible, and appropriate amount of sucrose and NaCl could be added to enhance the stability of antholyanins. [ABSTRACT FROM AUTHOR]