胭脂萝卜红色素热处理及贮藏过程中降解动力学

doi:10.7506/spkx1002-6630-201305014

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 67-71.doi: 10.7506/spkx1002-6630-201305014

胭脂萝卜红色素热处理及贮藏过程中降解动力学

董楠1，王强2，雷丹丹1，刘宏3，刘嘉1，赵国华1,4,*

1.西南大学食品科学学院，重庆 400715；2.重庆第二师范学院生物与化学工程系，重庆 400067； 3.中国农业科学院农业信息研究所，北京 100081； 4.重庆市特色食品工程技术研究中心，重庆 400715

收稿日期:2012-01-05 修回日期:2013-01-23 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 赵国华 E-mail:zhaoguohua1971@163.com
基金资助:
中央高校基本科研业务费专项资金

Thermal Degradation and Kinetics of Pigment from Raddish Red

DONG Nan1，WANG Qiang2，LEI Dan-dan1，LIU Hong3，LIU Jia1，ZHAO Guo-hua1,4,*

1. College of Food Science, Southwest University, Chongqing 400715, China； 2. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China； 3. Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China； 4. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China

Received:2012-01-05 Revised:2013-01-23 Online:2013-03-15 Published:2013-04-16
Contact: ZHAO Guo-Hua E-mail:zhaoguohua1971@163.com

摘要/Abstract

摘要： 本文研究了胭脂萝卜红色素在不同溶液体系(pH=3.0的缓冲溶液和不同Vc添加量的软饮料）中的热降解动力学及储藏动力学。结果表明：对胭脂萝卜红色素进行加热处理(75~95 oC)，其降解动力学均符合一级反应动力学，且降解速率与温度呈正比。同时，不同Vc添加量对胭脂萝卜红色素的降解速率有一定影响，软饮料中降解速率依次为120 mg/L<40 mg/L<0 mg/L<360 mg/L。在4 oC及25 oC储藏条件下，胭脂萝卜红色素的降解动力学分别符合零级动力学和一级反应动力学模型。

关键词: 胭脂萝卜红色素, 热降解, 降解动力学

Abstract: The degradation of raddish red pigment in different matrixes (0.1 mol/L, pH 3.0 sodium phosphate buffer and soft drink with different amounts of vitamin C) during storage and heat treatment was explored. The raddish red pigment was degraded markedly during heat treatment at 75—95 ℃ in a temperature-dependent manner and a first-order reaction kinetic model. Raddish red pigment in soft drink with 120 mg/L vitamin C revealed the highest stability during heat-treatment. The degradation of raddish red pigment during the storage at 4 ℃ and 25 ℃ was fitted by zero-order reaction kinetic and firstorder reaction kinetic models, respectively.

Key words: raddish red pigment, thermal degradation, degradation kinetic model

中图分类号:

TS264.3

董楠1，王强2，雷丹丹1，刘宏3，刘嘉1，赵国华1,4,*. 胭脂萝卜红色素热处理及贮藏过程中降解动力学[J]. 食品科学, 2013, 34(5): 67-71.

DONG Nan1，WANG Qiang2，LEI Dan-dan1，LIU Hong3，LIU Jia1，ZHAO Guo-hua1,4,*. Thermal Degradation and Kinetics of Pigment from Raddish Red[J]. FOOD SCIENCE, 2013, 34(5): 67-71.

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胭脂萝卜红色素热处理及贮藏过程中降解动力学

Thermal Degradation and Kinetics of Pigment from Raddish Red

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