摘要
为提高黑米色素的稳定性，用草酸对黑米花色苷进行辅色处理，并应用动力学参数分析辅色对热降解特性及抗氧化活性的影响。结果表明，添加草酸后，花色苷的吸光度明显增大，说明有辅色作用；当黑米花色苷原始吸光度与草酸摩尔浓度之比为291时，辅色效果最佳。草酸辅色黑米花色苷的热降解及抗氧化活性变化均符合动力学一级反应规律，线性关系良好（R〉0．95），两者的动力学参数分析结果也极为相似。pH3．0环境下，相对未辅色黑米花色苷，相应的活化能显著增大，半衰期显著延长。草酸辅色对黑米花色苷热降解及抗氧化活性的温度系数Q10的变化规律影响不大，在70～80℃花色苷降解速率较快，在80～90℃花色苷抗氧化活性降低速率较快。抗氧化活性降低的程度较相同条件下花色苷含量降低的程度小。草酸辅色处理能提高黑米花色苷热降解和抗氧化活性的稳定性，有利于在热处理条件下的应用及保存。
In order to improve the stability of pigment in black rice, anthocyanin has been taken co - pigmenta- tion processing with oxalic acid. The effect of co - pigmentation has been treated on the thermal degradation proper- ties and the activity of antioxidant has been studied by analysis of kinetic parameters . The results showed that after adding oxalic acid, the absorbance of anthocyanin increased significantly; the co- pigmentation started to take shape. When the black rice anthocyanin original absorbance and oxalic acid molar ratio was 290, the co - pigmenta- tion was the best. Thermal degradation of co - pigmentation of black rice anthocyanin with oxalic acid and activity of antioxidant changed conformed to the first - order reaction kinetics regularity, and showed good linear relationship （ R 〉 0.95）. The dynamic parameters analysis results were very similar. On the condition of pH 3, half - life was significantly prolonged and thermal degradation activation energy increased significantly compared that with no co - pigmentation. The temperature coefficient Q10 was little chan co -pigmentation anthocyanin with oxalic acid, anthocyanin ged in the degradati degradation and antioxidant activity. Reducing on rate was faster at 70 -80 ℃ and antioxidant activity reducing rate was faster at 80 -90 ℃. The decreased degree of the antioxidant activity was smaller than the decreased range of anthocyanin content. The results showed that the oxalic acid co - pigmentation processing can im- prove the stability of thermal degradation and antioxidant activity of anthocyanin from black rice, It is beneficial to the application and stored in the heat treatment conditions.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第7期91-96,共6页
Journal of the Chinese Cereals and Oils Association
基金
大院名校共建创新载体项目(2012e80002)
浙江树人大学应用化学省重点学科项目(YH2013S08)
关键词
黑米
花色苷
草酸
辅色
降解
抗氧化
动力学
black rice, anthocyanin, oxalic acid, co - pigmentation, degradation, antioxidation, kinetics
