[1]孙海涛,周然,耿京晶,等.山葡萄皮渣花色苷稳定性及抑菌性能研究[J].北方园艺,2026,(5):94-101.[doi:10.11937/bfyy.20251468]
　SUN Haitao,ZHOU Ran,GENG Jingjing,et al.Stability and Antibacterial Properties of Vitis amurensis Anthocyanins From Skin Pomace[J].Northern Horticulture,2026,(5):94-101.[doi:10.11937/bfyy.20251468]
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山葡萄皮渣花色苷稳定性及抑菌性能研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2026年5 页码: 94-101 栏目: 出版日期: 2026-03-15
Title:
Stability and Antibacterial Properties of Vitis amurensis Anthocyanins From Skin Pomace
文章编号:
1001-0009(2026)05-0094-08
作者:
孙海涛1; 周然1; 2; 耿京晶1; 魏嘉1; 宋丹阳1; 邵信儒1
（1.吉林医药学院 公共卫生学院，吉林 吉林 132013；2.长春大学 食品科学与工程学院，吉林 长春 130022）
Author(s):
SUN Haitao1; ZHOU Ran1; 2; GENG Jingjing1; WEI Jia1; SONG Danyang1; SHAO Xinru1
(1.School of Public Health，Jilin Medical University，Jilin，Jilin 132013;2.College of Food Science and Engineering，Changchun University,Changchun，Jilin 130022)
关键词:
山葡萄皮渣; 花色苷; 稳定性; 抑菌性; 抗氧化性
Keywords:
skin pomace of Vitis amurensis Rupr.; anthocyanin; stability; antibacterial activity; oxidation resistance
分类号:
TS202.3
DOI:
10.11937/bfyy.20251468
文献标志码:
A
摘要:
以山葡萄皮渣花色苷（Vitis amurensis anthocyanins，VAA）为试材，采用单因素试验，研究了光照、温度、pH、氧化剂、还原剂、防腐剂、糖、有机酸等条件对VAA性质的影响，进一步研究了VAA的DPPH自由基清除能力和抑菌性能，以期为VAA的进一步应用提供参考依据。结果表明：各因素对VAA的稳定性均有不同程度的影响。其中，避光、低温条件可提高VAA的稳定性，在低pH（pH 2.0~3.0）条件下VAA的保存率达到95%以上，VAA溶液呈粉红色；氧化剂、还原剂、防腐剂等化学物质的浓度越大、处理时间越长，VAA的保存率越低，而添加糖和有机酸的可减缓VAA的降解速率，VAA稳定性提高。抗氧化试验和抑菌试验证实，VAA具有一定的DPPH自由基清除能力，亦对大肠杆菌和金黄色葡萄球菌有明显的抑制作用，VAA的浓度越大，DPPH自由基清除能力和抑菌能力越强。
Abstract:
Taking Vitis amurensis anthocyanins (VAA) as the test material，a single factor experiment was conducted to study the effects the effects of light，temperature，pH，oxidants，reducing agents，preservatives，sugars，and organic acids on the properties of VAA.Furthermore，the DPPH free radical scavenging ability and antibacterial performance of VAA were explored,in order to provide references for the further application of VAA.The results showed that each factor had different effects on the stability of VAA.Among them，avoiding light and low temperature conditions could improve the stability of VAA.Under low pH (pH 2.0-3.0) conditions，the preservation rate of VAA reached over 95%，and the VAA solution appeared pink.The higher concentration and longer processing time of chemical substances such as oxidants，reducing agents，and preservatives，the lower preservation rate of VAA.However，the addition of sugars and organic acids could slow down the degradation rate of VAA and improve its stability.Antioxidant and antibacterial tests had confirmed that VAA had a certain DPPH free radical scavenging ability and also had a significant inhibitory effect on E.coli and S.aureus.The higher the concentration of VAA，the stronger the DPPH free radical scavenging and antibacterial abilities.

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备注/Memo

第一作者简介：孙海涛（1981-），男，博士，教授，现主要从事食品保鲜及功能性包装等研究工作。E-mail：sunhaitaoth@126.com.责任作者：邵信儒（1981-），女，博士，教授，现主要从事农产品加工、食品天然产物提取等研究工作。E-mail：shaoxinru@126.com.基金项目：吉林省科技发展计划资助项目（20260601063RC）。收稿日期：2025-04-19

更新日期/Last Update: 2026-03-16