食品科学2018，Vol.39Issue(5)：1-7,7.DOI:10.7506/spkx1002-6630-201805001
蓝莓花色苷降解动力学及稳定性
Degradation Kinetics and Stability of of Anthocyanins from Blueberry
摘要
Abstract
The effects of pH,temperature,light intensity,oxidant and reducing agent on the stability of anthocyanins from blueberry were determined by pH-differential method.Results showed that the thermal degradation of anthocyanins at different pH values followed a first-order kinetic equation,and the stability of blueberry anthocyanins under acidic conditions was stronger than under weakly acidic and neutral conditions.The anthocyanins were sensitive to temperature as evidenced by a significant increase in the degradation rate (k) as well as a significant decrease in the half-life (t1/2) and the decimal reduction time (D value) with the increase of temperature.At pH 6.0,the activation energy (Ea) was the lowest (44.77 kJ/mol),while the highest value (83.73 kJ/mol) was observed at pH 1.0.The thermal degradation reaction was a non-spontaneous endothermic process.Both light and H2O2 accelerated the degradation of anthocyanins,and the two degradation processes obeyed a first-order kinetic equation.The degradation rate was 0.014 8 d-1 under light condition,and the half-life was 47 d.The degradation rate increased with the increase of H2O2 concentration.In addition,the degradation of anthocyanins was inhibited by 0.2％ Na2SO3,but promoted by 0.05％,0.1％ or 0.15％ Na2SO3.关键词
蓝莓/花色苷/稳定性/降解动力学Key words
blueberry/anthocyanins/stability/degradation kinetics分类
轻工纺织引用本文复制引用
李恩惠,矫馨瑶,王晨歌,王月华,王维生,刘刚,李冬男,孟宪军,李斌..蓝莓花色苷降解动力学及稳定性[J].食品科学,2018,39(5):1-7,7.基金项目
国家自然科学基金面上项目(31671863) （31671863）
沈阳市科技局中青年科技创新人才支持计划项目(2017088) （2017088）
沈阳市科技局农业科技攻关项目(F16-137-3-00) （F16-137-3-00）
