树莓果汁中花色苷降解动力学的研究

Degradation Kinetics of Anthocyanins in Raspberry Juice

通过研究树莓果汁花色苷在不同pH值和贮藏温度下的热稳定性,建立了花色苷降解动力学模型,研究结果表明:树莓果汁花色苷对pH和热不稳定,花色苷的降解符合一级反应动力学,随着pH值和温度的升高,树莓花色苷热降解活化能(Ea)和半衰期(t1/2)显著下降。经验证实验表明,该降解动力学模型有效,可用于树莓果汁贮藏温度的选择和预测不同温度下的贮藏期。

the relationships among storage temperature, storage time and degradation of anthocyanins in the storage process of the raspberry juice were analyzed, and the degradation kinetic model of anthocyanins was established. The result showed that the anthocyanins of raspberry juice in the storage process are unstable to the heat treatment, the degradation of anthocyanins accords to the first order kinetic, the activation energy was 25.71kJ/mol and the preexponential factor was 899.6. The degradation kinetic model was logical and effective by verification test, which could be used in selection of storing temperature and prediction of storage period at different temperature of raspberry juice.