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

• Basic Research •     Next Articles

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

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

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