Abstract：
To enhance the stability of anthocyanins under conditions such as light, temperature, and pH, an apricot polysaccharide hydrogel for anthocyanins encapsulation was prepared in this study. Apricot polysaccharides with different DEs were prepared by an alkaline de-esterification method. A gel was prepared by mixing the apricot polysaccharides with CaCl2 to encapsulate the anthocyanins; the encapsulation efficiency reached 69.52 ± 0.31 %. Additionally, the gel exhibited favorable hardness (144.17 ± 2.33 g) and chewiness (64.13 ± 1.53 g). Fourier transform infrared (FTIR) and X-ray diffractometer (XRD) spectra confirmed that the formation of the hydrogel primarily relied on electrostatic interactions and hydrogen bonding. Compared with free anthocyanins, it was also found that the gel-encapsulated anthocyanins had a higher retention rate (RR) under different temperatures and light.
摘要：
为了增强花色苷在光照等条件下的稳定性，温度,pH值,本研究制备了一种用于花色苷包封的杏多糖水凝胶。采用碱性去酯化法制备了不同DEs的杏多糖。通过将杏多糖与CaCl2混合以包封花色苷制备凝胶;包封率达到69.52±0.31%。此外,凝胶表现出良好的硬度(144.17±2.33g)和咀嚼性(64.13±1.53g)。傅里叶变换红外(FTIR)和X射线衍射仪(XRD)光谱证实水凝胶的形成主要依赖于静电相互作用和氢键。与游离花色苷相比，还发现，凝胶包封的花色苷在不同温度和光照下具有较高的保留率（RR）。
