超高压加工过程中花色苷降解动力学研究
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Degradation Kinetics Study of Anthocyanins under High Hydrostatic Pressure Processing
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    摘要:

    为了了解超高压加工过程中花色苷的稳定性,以蓝莓汁和模拟果汁为对象,研究两种体系在200、400和600 MPa超高压处理过程中花色苷降解动力学,并探讨花色苷在超高压加工过程中的降解机理。结果表明:在200 MPa和600 MPa超高压处理过程中蓝莓果汁花色苷含量呈现下降趋势,在600 MPa超高压处理过程中模拟果汁花色苷含量也有所减少;蓝莓果汁和模拟果汁花色苷在超高压加工中的降解符合一级反应动力学。在超高压处理过程中花色苷会发生降解,这种降解不止是酶和热造成的,压力本身也会引起花色苷降解,花色苷在超高压处理过程中的降解机理需要进一步研究。

    Abstract:

    The degradation kinetics of anthocyanins under 200,400 and 600 MPa treatment was studied using blueberry juice and a simulated juice to understand the anthocyanins stability during high hydrostatic pressure processing and the mechanism of anthocyanins degradation was discussed. A decrease of anthocyanins content in blueberry juice was observed with 200MPa and 600 MPa treatment,and the anthocyanins content in the simulated juice also decreased under 600MPa processing. The degradation of anthocyanins in blueberry juice and the simulated juice followed the first-order kinetics. The degradation of anthocyanins under high hydrostatic pressure treatment was not only caused by the enzyme and heat,but also caused by the pressure. The mechanism of anthocyanins degradation calls for further investigation.

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张海宁,王亚超,马永昆,William Tchabo.超高压加工过程中花色苷降解动力学研究[J].食品与生物技术学报,2016,35(1):72-76.

ZHANG Haining, WANG Yachao, MA Yongkun, William Tchabo. Degradation Kinetics Study of Anthocyanins under High Hydrostatic Pressure Processing[J]. Journal of Food Science and Biotechnology,2016,35(1):72-76.

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  • 在线发布日期: 2016-03-11
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