龙葵果花色苷降解动力学

doi:10.3969/j.issn.1673-1689.2014.05.016

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龙葵果花色苷降解动力学
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                        10.3969/j.issn.1673-1689.2014.05.016
                    
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Degradation Kinetics of Anthocyanins from Solanum nigrum L. Berries

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摘要:

通过研究4种龙葵果花色苷提取物在不同pH值和温度下的降解动力学过程，得出其降解规律。结果显示，龙葵果花色苷的降解符合一级反应动力学模型。相同pH下随着温度的升高，龙葵果花色苷的降解速率常数呈现指数型增长趋势，半衰期呈现指数型下降趋势。60 ℃和70 ℃时随着pH的增大，粗提物、一级精制物的降解速率常数呈现对数型增长趋势，而组分1和组分2的降解速率常数则呈现指数型增长趋势，4种提取物的半衰期均呈现指数型下降的趋势。而80 ℃和90 ℃时，4种花色苷提取物的降解速率常数和半衰期并未呈现规律性的变化。4种龙葵果花色苷提取物均在60 ℃、pH 1.0时降解最慢，稳定性最好，其中粗提物的稳定性最强。

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The degradation kinetics of 4 anthocyanins extracts from Solanum nigrum L. berries under different pH and temperature was investigated. The results as follows: the degradation of anthocyanins from Solanum nigrum L. berries follows the first-order reaction kinetics. The reaction rate constant of the anthocyanins degrading reaction was increased in exponential pattern as the temperature went up and the half-life was reduced in exponential pattern. 60 ℃ and 70 ℃, the reaction rate constant of crud and purified extracts degrading reaction were increased in logarithmic pattern as the pH went up and the half-life was reduced in exponential pattern. The reaction rate constant of fraction 1 and fraction 2 degrading reaction were increased in as the exponential pattern pH went up and the half-life was reduced in exponential pattern.However, 80 ℃ and 90 ℃, the rate constants and half-life were not changed regularly. 4 kinds of anthocyanins extracts were stability relatively under 60 ℃ pH 1.0, and crud extracts was more stable than the other three. These results indicated that the anthocyanins suited to cold-process for food coloring.

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腾飞,刘召君,郑洪亮,王萍.龙葵果花色苷降解动力学[J].食品与生物技术学报,2014,33(5):548-559.

TENG Fei, LIU Zhaojun, ZHENG Hongliang, WANG Ping. Degradation Kinetics of Anthocyanins from Solanum nigrum L. Berries[J]. Journal of Food Science and Biotechnology,2014,33(5):548-559.

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在线发布日期: 2014-10-19
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