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刺梨多酚贮藏、加工稳定性及降解动力学研究

陈艳 王亚萍 戴思敏 孟令帅 刘晓燕 周笑犁

福建农林大学学报(自然科学版)2026,Vol.55Issue(2):280-290,11.
福建农林大学学报(自然科学版)2026,Vol.55Issue(2):280-290,11.DOI:10.13323/j.cnki.j.fafu(nat.sci.).202502013

刺梨多酚贮藏、加工稳定性及降解动力学研究

Storage,processing stability and degradation kinetics of Rosa roxbrughii Tratt polyphenols

陈艳 1王亚萍 1戴思敏 1孟令帅 1刘晓燕 1周笑犁1

作者信息

  • 1. 贵阳学院食品科学与工程学院,贵州贵阳 550005
  • 折叠

摘要

Abstract

[Objective]Differences in the stability of free phenols and bound phenols in Rosa roxburghii Tratt(RRT)under different storage and processing conditions,and their thermal degradation kinetics characteristics were investigated,to provide a theoretical reference for the application of RRT polyphenols in food and functional food.[Method]Free and bound phenols were extracted from Guizhou RRT,and then detected by Folin-Ciocalteu method under various conditions such as temperature,light,pH,oxidant,re-ducing agent and preservatives for exploring the stability differences.Then the thermal degradation kinetics were further analyzed by zero and first order kinetic equations.[Result]The oxidant H2O2 and reducing agent Na2SO3 negatively affected the stability of poly-phenols,causing significant decreases in the retention rate,however,darkness,acidity(pH<6.0),50 ℃ and preservatives were contributed to good stability;bound polyphenols exhibited better stability than free phenols.In addition,the degradation of free poly-phenols and bound polyphenols in RRT both was in accord with the first order kinetic model.Further investigation found that thermal degradation of free polyphenols was an endothermic and non-spontaneous reaction.[Conclusion]Products containing RRT polyphe-nols are recommended to be processed and stored under low-temperature and acidic conditions to ensure product quality.Further de-velopment should consider the characteristics of various polyphenol forms and specific application requirements.

关键词

刺梨/多酚/稳定性/降解动力学/加工条件/贮藏条件

Key words

Rosa roxburghii/polyphenols/stability/degradation kinetics/processing condition/storage condition

分类

轻工纺织

引用本文复制引用

陈艳,王亚萍,戴思敏,孟令帅,刘晓燕,周笑犁..刺梨多酚贮藏、加工稳定性及降解动力学研究[J].福建农林大学学报(自然科学版),2026,55(2):280-290,11.

基金项目

贵州省生态特色食品新质化加工与贮藏重点实验室[黔科合平台(ZSYS[2025]023)] (ZSYS[2025]023)

国家自然科学基金项目(32060536) (32060536)

贵州省科技计划项目(黔科合基础-ZK[2022]重点005 ()

黔科合支撑[2024]一般021) ()

贵阳学院研究生科研基金项目(GYU-YJS[2023]-02). (GYU-YJS[2023]-02)

福建农林大学学报(自然科学版)

1671-5470

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