食品科学2018，Vol.39Issue(9)：67-75,9.DOI:10.7506/spkx1002-6630-201809011
超声对花色苷稳定性的影响及其降解动力学
Effect of Ultrasound Treatment on Anthocyanin Stability and Degradation Kinetics
摘要
Abstract
In order to better understand anthocyanin (Acy) extraction with ultrasound treatment, the stability of five common Acy compounds was analyzed under different ultrasound conditions (power density, temperature, solvent and pH) in a model system and their degradation kinetics were obtained by a trial-and-error approach. Their degradation products were investigated by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS). Results indicated that the degradation efficiency of Acy under ultrasound treatment declined with increasing temperature. All five Acys had the lowest degradation efficiency in 70% ethanol. The degradation efficiency of Acy decreased initially and then increased with pH in the range of 1-5. The degradation of delphinidin-3-glucose (Dp-3-glu) under ultrasonic treatment was fitted well to the first-order reaction kinetics, while pelargonidin (Pg)-3-glu, malvidin (Mv)-3-glu, peonidin (Pn)-3-glu, and cyanidin (Cy)-3-glu were consistent with the zero-order reaction kinetics. In addition to anthocyanone A, kaempferol, quercetin, syringic acid, ferulic acid and 2,6-dimethoxyphenol were detected in the degradation products of all Pg-3-glu, Mv-3-glu, Pn-3-glu and Cy-3-glu.关键词
花色苷/超声/稳定性/降解动力学/降解产物Key words
anthocyanin/ ultrasound/ stability/ degradation reaction kinetics/ degradation products分类
轻工纺织引用本文复制引用
龚辉,傅丽,李澜奇,陈健乐,刘闪闪,陈士国,叶兴乾..超声对花色苷稳定性的影响及其降解动力学[J].食品科学,2018,39(9):67-75,9.基金项目
国家自然科学基金面上项目(31471592) （31471592）
新疆维吾尔自治区重大科技专项(2016A03008-02) （2016A03008-02）
