摘要
为了解黑米花色苷在pH、光照及加热条件下的稳定性,明确其贮藏和应用条件,对黑米花色苷的降解特性进行研究。结果表明:常温条件下,黑米花色苷的水解平衡常数pKn约为3.0,pH 1.0～3.0适合色素液的保存。热降解符合动力学一级反应方程。黑米花色苷降解所需的活化能E(pH 1.0)、E(pH 3.0)、E(pH 4.5)分别为84.05,67.12,51.52 kJ/mol,低pH有利于黑米花色苷的保存。加热温度超过80℃,pH 3.0时花色苷的热稳定性最好。温度越高,加热时间越长,黑米花色苷的热降解越快。黑米花色苷的光降解也符合动力学一级反应方程。强日光、自然光、避光条件对花色苷降解的影响有显著差异。pH越大,光照强度越强,光照持续时间越长,花色苷的降解越快。
In order to understand the black rice anthocyanins in pH,light and heat conditions of stability, clear the storage and application conditions, the black rice anthocyanins degradation characteristics were inverstigated. The results showed that：under the condition of normal temperature, black rice anthocyanin hydrolysis equilibrium constant pKn were approximately 3, and pH 1.0 - 3.0 was good for pigment liquid preservation. Thermal degradation was in keeping with first - order reaction kinetics equation. Black rice anthocyanin degradation required activation energy E （ pH 1.0） ,E （ pH 3.0） , E （ pH 4.5 ） were 84.05,67.12,51.52 kJ/mol one by one, and low pH value was beneficial to the preservation of black rice anthocyanins. The heating temperature was higher than 80 ℃, pH 3.0 anthocyanin thermal stability was the best. The higher the temperature, the heating time was long, black rice anthocyanin degradation faster. Black rice anthocyanin photic degradation also conformed to the first - order reaction kinetics equation. Light, natural light, keep away light on anthocyanin degradation effect had notable difference. Stronger light intensity,light of longer duration of light and pH bigger will cause faster anthocyanin degradation.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第4期27-31,共5页
Journal of the Chinese Cereals and Oils Association
关键词
黑米
花色苷
降解
稳定性
black rice
anthocyanin
degradation
stability
