Acylation and Stability Analysis of Blueberry Anthocyanins

Abstract

The instability of blueberry anthocyanins was a big obstacle for its usage. In order to improve the stability of anthocyanins, molecular modification was used. In this paper, the molecular modification of blueberry anthocyanins was acylated by using aliphatic carbonyl acids. The effects of the acylated agents with different length of carbon chain and different number of carbonyl group on stability of blueberry anthocyanins were investigated. The UV-Vis absorption spectrum showed that the blueberry anthocyanins had been acylated. The stabilities (light and heat) were significantly increased being compared with unacylated anthocyanins. Results showed that the acylation method could increase the stability of original anthocyanin extracts.