摘要
对紫肉甘薯中色素的热降解动力学进行了研究,发现该紫肉甘薯的花色苷粗提物在该实验条件下任何pH和任何温度下的热降解活化能(E0)都比其纯提物的要高、降解速率常数(K)要小、半衰期要长(t1/2)。花色苷粗提物在pH1.0、3.2、4.5的热降解活化能分别为58.79、107.03和57.65kJ/mol,而花色苷纯提物相应的E0分别为35.90、61.11和35.11kJ/mol,说明粗色素的热降解速率慢,耐热性好。同时在同一类色素液中,不同pH条件下色素的耐热性也不相同,pH3.2条件下的色素热降解速率最慢,pH1.0次之,pH4.5最快。
The thermal degradation kinetics of anthocyanins from the purple sweet potato showed that the crude pigment had a higher activation energy, lower degradation rate constant and shorter half-life than those of the pure pigment. At pH1.0, pH3.2, pH4.5, the thermal degradation activation energy(E0) of the crude pigment was 58.79kJ/mol, 107.3kJ/mol and 57.65kJ/mol while the pure pigment was 35.90kJ/mol, 61.11kJ/mol and 35.11kJ/mol respectively, that means the crude pigment was more stable than the pure pigment. It can also be concluded that the pigments are most stable at pH3.2, more stable at pH1.0, and least stable at pH4.5 according to the experiment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第3期111-113,共3页
Science and Technology of Food Industry
关键词
紫肉甘薯
花色甘
热降解动力学
色素
purple sweet potato
anthocyanins
thermal degradation kinetics.
