中文摘要：

通过测定黑果腺肋花楸多酚在不同条件下多酚保留率的变化,分别研究在不同pH值、糖类、温度、光照强度、氧化还原剂和防腐剂条件下对黑果腺肋花楸多酚稳定性影响。结果表明：在pH 2~3的条件下多酚保留率可达96.12%以上;糖类对多酚稳定性具有一定增强作用,多酚保留率与糖分添加量呈正相关;随着光照强度的增加,多酚保留率显著下降,在避光条件下多酚最为稳定;当温度超过50℃时,温度对多酚保留率影响显著;氧化还原剂对多酚具有显著的破坏作用,而氧化剂对多酚的影响明显大于还原剂;防腐剂可有效减少多酚的降解,但随防腐剂添加量的增加,多酚保留率并无显著增高,低添加量的防腐剂可有效提高多酚稳定性。

英文摘要：

This research has determined the stability of polyphenols from Aronia melanocarpa fruits to pH, sugar, temperature, light, reductant, oxidant and preservative. The retention rate of the polyphenols was 96.12% at pH 2–3. Sugar had a positive effect on the stability of the polyphenols in a concentration-dependent manner. With the increase in light intensity, the retention rate of the polyphenols decreased significantly, and they were the most stable under dark condition. Temperature above 50 ℃ had a significant effect on the retention rate of the polyphenols. Both reductant and oxidant had a destructive effect on the polyphenols, and the effect of the latter was more significant than that of the former. Preservative could effectively reduce the degradation of the polyphenols; the retention rate was not significantly increased at higher concentration of preservative, whereas it was improved at lower concentration of preservative.