食品工业科技2018，Vol.39Issue(4)：33-37,43,6.DOI:10.13386/j.issn1002-0306.2018.04.007
紫甘蓝花色苷的热降解动力学研究
Thermal degradation kinetics of anthocyanins from red cabbage
摘要
Abstract
The thermal stability and degradation kinetics of anthocyanins from red cabbage at different temperatures and pH values were investigated.The anthocyanins from red cabbage were extracted by 80％ ethanol aqueous solution and then purified with D-101 macroporous adsorption resin.Within the temperatures range of 50,60,70,80 ℃,the anthocyanins contents at different time points were measured at different pH (2.0～ 6.0) to investigate its thermal degradation kinetic parameters and browning index.Results showed that the thermal stability of anthocyanins from red cabbage was influenced by temperature and pH.The degradation rate was in good linear relation with time and followed first order reaction kinetics.With the increasing of temperature,the half-life(t1/2)at different pH were declining,in which the maximum value was 83.51 h (50 ℃,pH3.0)and the minimum values was 4.43 h (80 ℃,pH6.0),and the activation energy (Ea) of reaction systems (pH2.0～6.0) were 42.30,45.31,38.85,26.83 and 31.20 kJ/mol,respectively.Besides,the browning index increased with the extension of heat treatment time and the increase of temperature and pH.关键词
紫甘蓝/花色苷/热稳定性/降解动力学Key words
red cabbage/anthocyanins/thermal stability/degradation kinetics分类
轻工纺织引用本文复制引用
何晨阳,王忠博,范春雪,李洋..紫甘蓝花色苷的热降解动力学研究[J].食品工业科技,2018,39(4):33-37,43,6.基金项目
河北省自然科学基金项目(H2016209319) （H2016209319）
华北理工大学博士科研启动基金项目(25759799) （25759799）
华北理工大学大学生创新创业训练计划项目(X2017255). （X2017255）
