热处理与微波处理对蓝莓汁品质的影响

Effect of thermal and microwave treatment on blueberry juice quality

采用一级反应动力学模型和Arrhenius经验方程,通过对蓝莓汁分别进行热处理和微波处理,研究了两种处理过程中蓝莓汁中花青素含量、色泽(色度)及抗氧化能力(清除DPPH自由基能力)的变化规律,并建立了相关动力学模型。实验结果表明:热处理和微波处理过程中蓝莓汁中花青素含量、色泽及抗氧化能力的变化均符合一级反应动力学模型(R2>0.9),并可用Arrhenius方程拟合(R2>0.99);热处理温度升高或微波处理功率增大,花青素和色泽的变化速率随之增大,而抗氧化能力随之减小;各模型预测值与实验值之间相对误差均不超过1%,所有模型的预测准确性均较高。

The first order reaction kinetics and Arrhenius equation was employed to analyze the effects of thermal and microwave treatment on total anthocyanins content, color and antioxidant activity of blueberry juice, and establish relative kinetics models.The blueberry juice was treated with thermal treatment or microwave treatment. The results showed all the changes of total anthocyanins content, color and antioxidant activity of blueberry juice accorded with the first order reaction kinetics（ R2 〉0.9）,and could be fitted by Arrhenius equation（ R2 〉0.09）.With the increase of thermal temperature or microwave power,the degradation rates of anthocyanins and color went up but the degradation rates of antioxidant activity went down.All the relative errors of the model predicted value and actual value were less than 1%.That indicated all the models were credible.