| 莲房原花青素的稳定性及热降解动力学研究 |
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| 引用本文： | 汪志慧,孙智达,谢笔钧.莲房原花青素的稳定性及热降解动力学研究[J].食品科学,2011(7). |
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| 作者姓名： | 汪志慧 孙智达 谢笔钧 |
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| 作者单位： | 华中农业大学食品科学技术学院; |
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| 基金项目： | 国家“863”计划项目(2007AA100401) |
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| 摘 要： | 对莲房原花青素(LSPC)的稳定性和热降解动力学进行研究。结果表明:LSPC在低温、避光和弱酸条件下能表现出良好的稳定性;NaCl、蔗糖、葡萄糖等食品原料和防腐剂对LSPC的稳定性影响不明显;H2O2对莲房原花青素破坏作用较大,NaHSO3和VC对其有保护作用;Fe3+、Fe2+、Pb2+和Al3+对LSPC有明显的破坏作用,其他金属离子影响不大;4种不同灭菌方式对LSPC的稳定性有不同程度影响,其中巴氏灭菌的影响较小,高压蒸汽灭菌的影响最大。LSPC的热降解符合动力学一级反应,其反应活化能Ea为43.10kJ/mol,反应常数k0为1.51×105,获得LSPC降解的预测模型。经验证,模型与实测值拟合较好,表明该模型是合理的。
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| 关 键 词： | 莲房 原花青素 稳定性 降解动力学 |
Stability and Thermal Degradation Kinetics of Procyanidins from Lotus Seed Pods |
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| WANG Zhi-hui,SUN Zhi-da,XIE Bi-jun.Stability and Thermal Degradation Kinetics of Procyanidins from Lotus Seed Pods[J].Food Science,2011(7). |
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| Authors: | WANG Zhi-hui SUN Zhi-da XIE Bi-jun |
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| Affiliation: | WANG Zhi-hui,SUN Zhi-da,XIE Bi-jun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | Lotus seed pod procyanidins(LSPCs) were extracted with 70% aqueous ethanol solution and purified by AB-8 macroporous resin adsorption,and their stability and thermal degradation kinetics were investigated.LSPCs were found to be very stable under low temperature,light-avoiding and weakly acidic conditions.NaCl,sucrose and glucose and the preservatives sodium benzoate and potassium sorbate had no obvious effect on LSPCs.H2O2 exhibited a great destructive effect on LSPCs,while NaHSO3 and VC had protective effe... |
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| Keywords: | lotus seed pod procyanidins stability degradation kinetics |
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