摘要
研究蔗糖含量对牡丹花色苷贮藏稳定性的影响。花色苷降解动力学数据的分析结果表明,牡丹花色苷在20℃和37℃贮藏条件下的降解符合一级反应动力学模型,花色苷半衰期随贮藏温度降低而延长;褐变指数随贮藏温度的升高和贮藏时间的延长而增大。加入蔗糖,提高牡丹花色苷的贮藏稳定性,表现为花色苷的降解速率常数减小,半衰期延长,褐变指数减小。含糖花色苷样品液的降解速率常数和褐变指数依次为:62<30<45<11°Brix。
Study the role of different sucrose concentrations（ 11, 30, 45, 62° Brix） on the stability of tree penoy anthocyanin under different temperatures during storage. Results of kinetics study of the degradation process of anthocyanins in tree penoy extract suggested that the degradation process is a first order degradation kinetic process during storage at 20 ℃and 37 ℃. As the increase of storage temperature, the half-life degradation of anthocyanins decreased significantly. The browning index increased with increaesing temperature and heating time. Stability of anthocyanins with sucrose increased which comfirmed by lower first order kinetic constant and browning index values compared to the sample without sucrose. The first order kinetic constant and browning index values showed the following increased order for the samples with sucrose： 62〈30〈45〈11° Brix. The results indicate that sucrose reduced the anthocyanin degradation in time-, temperature-and sucrose-dependent manners during storage.
出处
《食品研究与开发》
CAS
北大核心
2010年第2期75-78,共4页
Food Research and Development
基金
河南省教育厅自然科学研究计划项目(2009B180005)
关键词
花色苷
稳定性
褐变
降解动力学
蔗糖
牡丹
贮藏
anthocyanin
stability
browning
degradation kinetics
sucrose
tree penoy
storage
