摘要
通过在紫马铃薯皮花色苷溶液中添加0.01%抗坏血酸或10%葡萄糖并进行加热处理测定其活化能的变化,同时对紫马铃薯皮中花色苷的热降解动力学进行研究。结果表明:紫马铃薯皮花色苷热降解符合一级动力学反应,其热降解活化能在pH值3.0时为74.08kJ·mol-1,pH值增加和降低时其活化能减小。添加抗坏血酸后其活化能为原来的81.49%,其稳定性下降,而添加葡萄糖后活化能增加3.16%。因此,葡萄糖作为辅色剂提高了紫马铃薯皮花色苷的稳定性。
The anthocyanins solution of purple potato peel was added with 0.01% ascorbic acid or 10% glucose. It was heated to determine the change of anthoeyanins active energy（E0）.The result showed that the thermal degradation kinetics of anthocyanins in purple potato peel were followed the first order thermal degradation kinetics reaction. E0 of the anthocyanins in purple potato peel was 74.98 kJ·mol^-1 at pH 3.0, higher than that at other pH values. Moreover, the E0 of the purple potato peel anthocyanins at pH 3.0 was 81.49% of the control with ascorbic acid addition, and increased by 3.16% with glucose addition, compared to that of the control. Therefore, the glucose addition improved the thermal stability of the purple potato peel anthocyanins.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2009年第2期202-205,共4页
Journal of Shenyang Agricultural University
关键词
紫马铃薯皮
花色苷
热降解动力学
purple potato peel
anthocyanins
food additive
thermal degradation kinetics
