FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (21): 98-101.doi: 10.7506/spkx1002-6630-201121020

• Basic Research • Previous Articles     Next Articles

Kinetic Modeling of the Thermal Stability of EGCG in an Ultrasonic Filed

SHUI Dan1,WANG Li-feng1,2,YUAN Jian1,HE Rong2,WANG Xue-feng1,GAO Yu-long1,JU Xing-rong1,*   

  1. (1. Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Online:2011-11-15 Published:2011-11-11

Abstract: In this study the stability of epigallocatechin gallate (EGCG) in a weakly acidic environment alone and in combination with an ultrasonic filed of 0.25 W/cm2 and 135 kHz was quantitatively analysis by high performance liquid chromatography. It was shown that under 20 ℃ and the same pH conditions, ultrasonic treatment caused a decrease of the stability of EGCG, and the loss rate of EGCG was 10.70 %, after 40 min exposure to pH 6.2 with ultrasonic treatment, exhibiting a 5.63-fold increase compared to the absence of ultrasonic. Linear regression indicated that the reaction of EGCG in an ultrasonic field and in a non-ultrasonic field followed first-order kinetics. The rate constant was 0.00228 min-1 in the presence of ultrasonic, the activation energy 22861.13 kJ/mol, and the pre-exponential factor 28.30 s-1, which were increased 4.3 times, decreased by 14.0% and increased by 13.5%, respectively.

Key words: epigallocatechin gallate, ultrasonic, stability, chemical dynamics, kinetic model

CLC Number: