食品工业科技Issue(13)：69-73,5.DOI:10.13386/j.issn1002-0306.2017.13.013
芥子酸模拟体系化学氧化褐变反应
Chemical oxidative phenolic browning reactions in a sinapic acid model system
摘要
Abstract
In order to determine the influence factor of sinapic acid chemical oxidation,so as to provide the basis for better control of fruits and vegetables browning,sinapic acid chemical oxidation simulation system was established.The sinapic acid concentration and browning degree were investigated at 315 nm and 420 nm by ultraviolet visible spectrophotometer.Chemical oxidation of sinapic acid accords with First order reaction kinetics model by kinetic fitting.The rate of chemical oxidation of sinapic acid was maximum at pH10.0 (5.38 h-1).The results of orthogonal test showed that the effect of temperature at 0.05 level on the chemical oxidative browning of sinapinic acid was significant and the effect of pH at 0.1 level on the chemical oxidative browning of sinapic acid was significant.The effect of concentration of sinapic acid at 0.1 level on the chemical oxidative browning of sinapic acid was not significant.Sinapic acid was more prone to chemical oxidation at piH10.0 than pH3.7 and pH7.0 and at 90 ℃ than 40 ℃ and 25 ℃.Sinapic acid is more susceptible to oxidative browning in high temperature and alkaline environment.For this feature,in order to as far as possible to avoid the occurrence of browning of fruits and vegetables,high temperature and alkali processing operations should be avoided.关键词
芥子酸/化学氧化/褐变/一级反应动力学Key words
sinapic acid/chemical oxidation/browning/first order reaction kinetics model分类
轻工纺织引用本文复制引用
董霞,王芳,庞美霞,徐令怡,崔宇倩,綦菁华..芥子酸模拟体系化学氧化褐变反应[J].食品工业科技,2017,(13):69-73,5.基金项目
本研究由“现代农业产业技术体系北京市创新团队”提供资金与技术支持. （）
