摘要
为了解热压加工过程中紫玉米花色苷含量及色泽的稳定性,主要分析在不同温度下随着加热时间的延长,紫玉米花色苷含量及色泽指标[亮度(L^(*))、红绿度(a^(*))、黄蓝度(b^(*))、总色差(△E)]的变化,并建立动力学模型研究其热降解动力学,分析花色苷含量与色泽指标的相关性。结果表明,热压加工过程中紫玉米的花色苷含量、a^(*)呈下降趋势,L^(*)、b^(*)、△E呈上升趋势;紫玉米花色苷的热降解符合一级反应动力学模型,色泽的变化符合零级反应动力学模型,随着加热温度的升高(70~120℃),紫玉米花色苷含量及色泽指标的反应速率常数(k)增大,半衰期(t_(1/2))减小,加热30 min,花色苷含量、L^(*)、a^(*)、b^(*)、△E的表观活化能(E a)分别为23.61 kJ/mol、26.10 kJ/mol、19.44 kJ/mol、17.20 kJ/mol、12.54 kJ/mol。通过建立紫玉米花色苷含量及色泽指标的动力学模型,对花色苷含量及色泽指标的实测值、预测值进行验证,结果显示,其决定系数(R 2)>0.9000,表明紫玉米花色苷含量及色泽指标动力学模型有效。紫玉米花色苷含量与L^(*)、b^(*)、△E呈显著负相关(r=-0.90、-0.92、-0.90),与a^(*)呈显著正相关(r=0.84)。可根据本研究结果对紫玉米在热压加工过程中花色苷含量及色泽指标的变化进行预测,再根据预测结果调整加工方案。
To explore the stability of anthocyanins and color in purple corn during hot pressing process,this study analyzed the changes of anthocyanins and color indices(L^(*),a^(*),b^(*),△E)of purple corn with the extension of time at different temperatures,established their kinetic models to conduct specific studies on the thermal degradation kinetics,and analyzed the correlation between anthocyanin content and color indices.The results showed that the content of anthocyanins and the a^(*)value decreased,the L^(*)value,the b^(*)value and the△E value increased during the heating process.The thermal degradation kinetics of anthocyanins conformed to the first order reaction kinetics,and the change of color conformed to the zero-order reaction kinetics.With the increase of temperature(70-120℃),the reaction rate constant(k)of anthocyanins and color increased,the half-life(t_(1/2))decreased.After heating for 30 min,the apparent activation energy(E a)of anthocyanin content,L^(*),a^(*),b^(*),△E were 23.61 kJ/mol,26.10 kJ/mol,19.44 kJ/mol,17.20 kJ/mol,12.54 kJ/mol.The kinetic models of anthocyanin content and color indices of purple corn were established,and the predicted value and measured value were verified.It was found that the determination coefficients were greater than 0.9000,which showed the effectiveness of the models.The anthocyanin content of purple corn was negatively correlated with the L^(*)value,the b^(*)value and the△E value(r=-0.90,-0.92,-0.90),was positively correlated with the a^(*)value(r=0.84).According to the results of this study,the changes of anthocyanin content and color indices in purple corn during the heating process could be predicted,and then the processing scheme could be adjusted according to the predicted results.
作者
庞文倩
刘春菊
李大婧
李越
赵邯
牛丽影
吴海虹
白冰
陈艳萍
袁建华
朱野
PANG Wen-qian;LIU Chun-ju;LI Da-jing;LI Yue;ZHAO Han;NIU Li-ying;WU Hai-hong;BAI Bing;CHEN Yan-ping;YUAN Jian-hua;ZHU Ye(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Suining Autumn Agricultural Development Co.,Ltd.,Nanjing 210014,China)
出处
《江苏农业学报》
CSCD
北大核心
2023年第7期1583-1592,共10页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(20)1002]
江苏省苏北科技专项项目(XZ-SZ202128)
关键词
紫玉米
花色苷
色泽
温度
模型
动力学
purple corn
anthocyanins
color
temperature
model
kinetics
