食品科学 ›› 2018, Vol. 39 ›› Issue (5): 1-7.doi: 10.7506/spkx1002-6630-201805001

• 基础研究 •    下一篇

蓝莓花色苷降解动力学及稳定性

李恩惠1,矫馨瑶1,王晨歌2,王月华1,王维生3,刘 刚3,李冬男1,孟宪军1,李 斌1,*   

  1. 1.沈阳农业大学食品学院,辽宁 沈阳 110161;2.南京师范大学地理科学学院,江苏 南京 210023;3.沈阳市皇冠蓝莓生物科技有限公司,辽宁 沈阳 110159
  • 出版日期:2018-03-15 发布日期:2018-03-14
  • 基金资助:
    国家自然科学基金面上项目(31671863);沈阳市科技局中青年科技创新人才支持计划项目(2017088);沈阳市科技局农业科技攻关项目(F16-137-3-00)

Degradation Kinetics and Stability of of Anthocyanins from Blueberry

LI Enhui1, JIAO Xinyao1, WANG Chenge2, WANG Yuehua1, WANG Weisheng3, LIU Gang3, LI Dongnan1, MENG Xianjun1, LI Bin1,*   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China; 2. School of Geography Science, Nanjing Normal University, Nanjing 210023, China; 3. Shenyang Huangguan Blueberry Biological Technology Co. Ltd., Shenyang 110159, China
  • Online:2018-03-15 Published:2018-03-14

摘要: 以蓝莓花色苷为原料,采用pH示差法测定了不同pH值、温度、光照强度、氧化剂和还原剂对花色苷稳定 性的影响。结果表明:不同pH值下花色苷热降解符合一级动力学方程,强酸性条件下蓝莓花色苷的热稳定性强于 弱酸和中性;花色苷的热稳定性差,随着温度升高,花色苷的降解速率k明显增大,降解半衰期和递减时间D值明 显减小,pH 6.0时活化能最小,为44.77 kJ/mol,pH 1.0时活化能最大,为83.73 kJ/mol,热降解反应为吸热非自发反 应;光照和H2O2会加快蓝莓花色苷的降解,花色苷在光照和H2O2处理条件下降解均符合一级动力学方程,在光照条 件下的降解速率为0.014 8 d-1,半衰期为47 d,花色苷降解速率随着H2O2体积分数的升高明显增加;此外,质量分 数0.20% Na2SO3对花色苷的降解起到抑制作用,而质量分数0.05%、0.10%、0.15% Na2SO3会促进花色苷降解反应。

关键词: 蓝莓, 花色苷, 稳定性, 降解动力学

Abstract: The effects of pH, temperature, light intensity, oxidant and reducing agent on the stability of anthocyanins from blueberry were determined by pH-differential method. Results showed that the thermal degradation of anthocyanins at different pH values followed a first-order kinetic equation, and the stability of blueberry anthocyanins under acidic conditions was stronger than under weakly acidic and neutral conditions. The anthocyanins were sensitive to temperature as evidenced by a significant increase in the degradation rate (k) as well as a significant decrease in the half-life (t1/2) and the decimal reduction time (D value) with the increase of temperature. At pH 6.0, the activation energy (Ea) was the lowest (44.77 kJ/mol), while the highest value (83.73 kJ/mol) was observed at pH 1.0. The thermal degradation reaction was a non-spontaneous endothermic process. Both light and H2O2 accelerated the degradation of anthocyanins, and the two degradation processes obeyed a first-order kinetic equation. The degradation rate was 0.014 8 d-1 under light condition, and the half-life was 47 d. The degradation rate increased with the increase of H2O2 concentration. In addition, the degradation of anthocyanins was inhibited by 0.2% Na2SO3, but promoted by 0.05%, 0.1% or 0.15% Na2SO3.

Key words: blueberry, anthocyanins, stability, degradation kinetics

中图分类号: