食品科学2011，Vol.32Issue(15)：46-48,3.
路边青多酚的稳定性及其热降解动力学
Stability and Thermal Degradation Kinetics of Polyphenols from the Whole plant of Geum japonicum Thunb variant
摘要
Abstract
In this paper,the effects of pH and temperature on the stability and thermal degradation kinetic characteristics of polyphenols from the whole plant of Geum japonicum Thunb variant were explored.Results indicated that the concentration of polyphenols was increased with increasing pH but decreased with increasing temperature.The thermal degradation of polyphenols from G.japonicum was a first-order kinetic model with an excellent linear relationship.The rate constants of thermal degradation reaction at 30,40,50,60 ℃ and 70 ℃ were 0.0096,0.0115,0.0153,0.0175 h-1 and 0.02 h-1,respectively.Its apparent activation energy was 15.6952 kJ/mol.关键词
路边青/多酚/稳定性/热降解动力学Key words
Geum japonicum Thunb variant/polyphenol/stability/thermal degradation kinetics分类
化学化工引用本文复制引用
欧阳玉祝,李勇,吴道宏,郭鸿彬..路边青多酚的稳定性及其热降解动力学[J].食品科学,2011,32(15):46-48,3.基金项目
植物资源保护与利用湖南省高校重点实验室开放基金项目 （）
湖南省科技厅科技计划项目 （）
