摘要
为了解刺葡萄皮花色苷在光照及加热条件下的稳定性,明确其贮藏和应用条件,对刺葡萄皮花色苷的光热降解特性进行研究。结果表明:常温条件下,pH1～3色素液花色苷稳定性较好;避光及室内自然光照条件下放置20d内刺葡萄皮花色苷的稳定性无显著差异,但强光条件下,刺葡萄皮花色苷稳定性明显下降;刺葡萄皮花色苷热降解符合动力学一级反应规律,pH为1.0、3.0、4.5时,其热降解活化能Ea分别为99.3856,83.3645,73.7419kJ/mol,说明低pH条件下,刺葡萄皮花色苷的热稳定性较好,但pH1.0色素液在≥80℃加热时的花色苷半衰期t1/2≤4.10h,而pH3.0、4.5色素液在同样加热条件下的t1/2≤14.12h、13.20h;高温处理(≥80℃)时,pH3.0的色素液稳定性优于其余pH条件。
Light and heating are the important facts to impact the stability of anthocyanins.The photic and thermal degradation characteristics of vitis skin anthocyanins（VSA）were studied in order to realize its storage and application conditions.The results showed as follows：VSA was stable at pH1～3under nomal temperature;There was not significant difference between the stability of VSA under light-avoided condition and that of under natural-light（20d）,and the stability of VSA declined due to sunlight;It proved that the thermal degradation of VSA follows the one-stage kinetic reaction equation;At pH 1.0,pH 3.0,pH 4.5,the thermal degradation Activation Energy（Ea） were 99.385 6,83.3645and 73.741 9kJ/mol respectively,and that meant higher thermal stability of VSA could be achieved at lower pH.At pH1.0when heating temperature was risen up to 80℃,however,the half life of VSA was shorter（t1/2≤4.10h）than that at pH 3.0（t1/2≤14.12h）and at pH 4.5（t1/2≤13.20h）,it suggested that the hydrolization reaction should be paid more attention to under vey high temperatures and very strong acidity,pH 3.0VSA was of the best stability when processed under very high temperatures（≥80 ℃）.
出处
《食品与机械》
CSCD
北大核心
2010年第5期56-61,共6页
Food and Machinery
基金
湖南省自然科学基金资助项目(编号:08JJ6005)
湖南农业大学稳定人才基金(编号:09WD35)
关键词
刺葡萄皮花色苷
稳定性
热降解
动力学
vitis skin anthocyanins（VSA）
stability
thermal degradation
kinetics
