摘要
通过测定温度、pH值对桑葚花色苷的影响,对桑葚花色苷热稳定性进行研究.结果表明,桑葚花色苷热降解符合动力学一级反应,随着温度、pH值的升高,降解速率k不断增大,建立的降解动力学模型拟合度高.酸性条件有利于桑葚花色苷的稳定,pH=3.5时,桑葚花色苷溶液82 C加热1 h,花色苷残留率和对DPPH清除活性的保留率分别为88.3%、88.0%,表现出较好的热稳定性.
The effects of temperature and pH value on mulberry anthocyanin were mensurated, and thermal stability of mulberry anthocyanin were studied.The results showed that the degradation rates（k） of anthocyanin increased significantly as the increase of temperature and pH value.The degradation of anthocyanin is followed first-order reaction kinetics,its degradation model is appropriate.Mulberry anthocyanin was more stable in acidic condition,residual rate of the content and its DPPH radical scavenging activity were 88.3%and 88.0%respectively at pH3.5 and 82℃for one hour.
出处
《南开大学学报（自然科学版）》
CAS
CSCD
北大核心
2010年第5期15-20,共6页
Acta Scientiarum Naturalium Universitatis Nankaiensis
关键词
桑葚花色苷
降解动力学
热稳定性
DPPH
mulberry anthocyanin
degradation kinetics
thermal stability
DPPH
