西红花苷-1的化学稳定性研究

doi:10.7506/spkx1002-6630-201205016

食品科学 ›› 2012, Vol. 33 ›› Issue (5): 71-73.doi: 10.7506/spkx1002-6630-201205016

西红花苷-1的化学稳定性研究

付小梅，王峥涛,

1.江西中医学院药学院 2.上海中医药大学中药研究所 3.中国药科大学中药学院

出版日期:2012-03-15 发布日期:2012-03-03

An Investigation into the Stability of Crocin-1

FU Xiao-mei，WANG Zheng-tao

1. College of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China； 2. Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China； 3. College of Pharmacognosy, China Pharmaceutical University, Nanjing 210009, China

Online:2012-03-15 Published:2012-03-03

摘要/Abstract

摘要： 采用化学动力学方法研究pH值、温度、光照、初始质量浓度对西红花苷-1稳定性的影响。结果表明：西红花苷-1在溶液中的降解反应为表观一级反应， pH 值、温度、光照、初始质量浓度均能够影响其稳定性，在pH6.0～7.0之间时最稳定，在自然光照射下的反应速率较紫外光更快，对温度极其敏感，但反应速率常数与其初始反应质量浓度无关，其在溶液中降解反应活化能Ea为45.36kJ/mol。

关键词: 西红花苷-1, 化学稳定性

Abstract: The effects of pH, temperature, sunlight, UV light and initial concentration on the stability of crocin-1 were studied by chemical kinetics. The results suggested the degradation reaction of crocin-1 in solution could be fitted by pseudo-first-order reaction. The stability of crocin-1 was effect by pH, temperature, sunlight, UV light and initial concentration. Crocin-1 was sensitive to temperature, and is prone to degradation. The activation energy of croin-1 in solution was 45.36 kJ/mol.

Key words: crocin-1, stability, chemical kinetics

中图分类号:

TS201.2

付小梅，王峥涛,. 西红花苷-1的化学稳定性研究[J]. 食品科学, 2012, 33(5): 71-73.

FU Xiao-mei，WANG Zheng-tao. An Investigation into the Stability of Crocin-1[J]. FOOD SCIENCE, 2012, 33(5): 71-73.

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西红花苷-1的化学稳定性研究

An Investigation into the Stability of Crocin-1

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