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胭脂萝卜红色素热处理及贮藏过程中降解动力学 被引量：8

Thermal Degradation and Kinetics of Pigment from Raddish Red
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摘要 研究胭脂萝卜红色素在不同溶液体系(pH 3.0的缓冲溶液和不同VC添加量的软饮料)中的热降解动力学及贮藏动力学。结果表明:对胭脂萝卜红色素进行加热处理(75～95℃),其降解动力学均符合一级反应动力学,且降解速率与温度呈正比。同时,胭脂萝卜红色素在软饮料中的降解速率随VC添加量的变化而变化,VC添加量为120mg/L时降解速率最小,稳定性最好。在4、25℃贮藏条件下,胭脂萝卜红色素的降解动力学分别符合零级动力学和一级反应动力学模型。 The degradation of raddish red pigment in different matrixes（0.1 mol/L,pH 3.0 sodium phosphate buffer and soft drink with different amounts of vitamin C） during storage and heat treatment was explored.The raddish red pigment was degraded markedly during heat treatment at 75—95 ℃ in a temperature-dependent manner and a first-order reaction kinetic model.Raddish red pigment in soft drink with 120 mg/L vitamin C revealed the highest stability during heat-treatment.The degradation of raddish red pigment during the storage at 4 ℃ and 25 ℃ was fitted by zero-order reaction kinetic and first-order reaction kinetic models,respectively.
作者 董楠 王强 雷丹丹 刘宏 刘嘉 赵国华
机构地区 西南大学食品科学学院 重庆第二师范学院生物与化学工程系 中国农业科学院农业信息研究所 重庆市特色食品工程技术研究中心
出处 《食品科学》 EI CAS CSCD 北大核心 2013年第5期67-71,共5页 Food Science
基金 中央高校基本科研业务费专项(XDJK2011D010)
关键词 胭脂萝卜红色素 热降解 降解动力学 raddish red pigment thermal degradation degradation kinetic model
分类号 TS264.3 [轻工技术与工程—发酵工程]
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参考文献19

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二级参考文献22

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食品科学
2013年 第5期

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