食品科学2018，Vol.39Issue(3)：123-128,6.DOI:10.7506/spkx1002-6630-201803019
原花青素抑制丙烯酰胺的动力学
Inhibitory Kinetics of Acrylamide by Procyanidins
摘要
Abstract
The effect of procyanidins on the formation and elimination kinetics of acrylamide was investigated. The concentrations of litchi pericarp procyanidin (LPPC) and lotus seedpod procyanidin (LSPC) for the maximum percentage inhibition of acrylamide were determined, and then the kinetic process of acrylamide formation and elimination was described by the Logistic-growth curve, Logistic-Fermi and Logistic-exponential kinetic models. The Logistic-exponential kinetic model was found to be the best among these models. The experimental results showed that both LPPC and LSPC had a significant impact on the formation of acrylamide, especially LSPC; however, they had no significant inhibitory effect at the later stage of reaction.关键词
荔枝原花青素/莲房原花青素/丙烯酰胺/动力学Key words
litchi pericarp procyanidin/lotus seedpod procyanidin/acrylamide/kinetics分类
轻工纺织引用本文复制引用
周梦舟,丁城,关亚飞,吴茜..原花青素抑制丙烯酰胺的动力学[J].食品科学,2018,39(3):123-128,6.基金项目
湖北省自然科学基金项目(4115/00051) （4115/00051）
国家自然科学基金青年科学基金项目(31601455) （31601455）
"十三五"国家重点研发计划重点专项(2016YFD0400701) （2016YFD0400701）
湖北省技术创新专项重大项目(2016ABA085) （2016ABA085）
