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| 杨梅汁内花色苷热降解动力学研究 | |
| 引用本文： | 励建荣,岑沛霖,Joyce D.C.杨梅汁内花色苷热降解动力学研究[J].科技通报,2002,18(1):1-5. |
| 作者姓名： | 励建荣 岑沛霖 Joyce D.C |
| 作者单位： | 1. 杭州商学院食品科学与工程系,浙江,杭州,310035 2. 浙江大学生物工程研究所,浙江,杭州,310027 3. Post-harvest Technology Group,Cranfield University,Silsoe,Bedford,MK45 4DT,United Kingdom |
| 基金项目： | 英国文化委员会国际合作研究基金资助项目 (BC- SHA 992 - 30 2 ) |
| 摘 要： | 对杨梅汁内花色苷的热稳定性进行了研究。结果表明，充氮条件下，pH为1．0、3．2、4．5的热降解活化能（E0）分别为386．902、317．837和283．028kJ/mol。在有氧条件下相应的E0分别为343．464、290．970和258．251kJ/mol。说明充氧处理可以明显提高杨梅汁内花色苷的稳定性，同时也可看出，不管是在有氧还是充氮条件下，随着pH值的增高，E0值变小，说明低值下花色苷的热稳定性较好。 |
| 关 键 词： | 杨梅汁 热降解动力学 色泽保持 矢车菊花色苷－3－葡萄苷 充氮处理 |
| 文章编号： | 1001-7119(2002)01-0001-05 |
| 修稿时间： | 2000年12月15 |
Study on Thermal Degradation Kinetics of Anthocyanin in Mycira Rubra Juice |
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| Joyce D.C.Study on Thermal Degradation Kinetics of Anthocyanin in Mycira Rubra Juice[J].Bulletin of Science and Technology,2002,18(1):1-5. | |
| Authors: | Joyce DC |
| Abstract: | The stability of anthocyanin in Mycira rubra juice was studied. The result showed that the treatment of nitrogen was beneficial to the stability of anthocyanin. At pH1.0,pH3.2,pH4.5,the thermal degradation activity (E 0) was 386.902kJ/mol,317.837kJ/mol and 283.028kJ/mol in N 2 respectively. While it was and 343.464kJ/mol,290.970kJ/mol and 258.251kJ/mol in O 2,respectively. It means that nitrogen treatment can increase the stability of anthocyanin in Myrica rubra juice. It can also be concluded that E 0 became smaller with the increase of pH in aqueous solution, whenever O 2 or N 2 medium. That means the lower pH, the higer stability of anthocyanin. |
| Keywords: | Mycro rubra juice anthocyanin kinetics of thermal degradation |
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