杨梅汁内花色苷热降解动力学研究

Study on Thermal Degradation Kinetics of Anthocyanin in Mycira Rubra Juice

对杨梅汁内花色苷的热稳定性进行了研究 .结果表明 ,充氮条件下 ,p H值为 1.0、3.2、4 .5的热降解活化能 (E0 )分别为 386 .90 2、317.837和 2 83.0 2 8k J/ mol.在有氧条件下相应的 E0 分别为343.4 6 4、2 90 .970和 2 5 8.2 5 1k J/ mol.说明充氮处理可以明显提高杨梅汁内花色苷的稳定性 ,同时也可看出 ,不管是在有氧还是充氮条件下 ,随着 p H值的增高 ,E0 值变小 ,说明低值下花色苷的热稳定性较好 .

The stability of anthocyanin in Mycira rubra juice was studied. The result showed that the treatment of nitrogen was beneficial to the stability of anthocyanin. At pH1.0,pH3.2,pH4.5,the thermal degradation activity (E 0) was 386.902kJ/mol,317.837kJ/mol and 283.028kJ/mol in N 2 respectively. While it was and 343.464kJ/mol,290.970kJ/mol and 258.251kJ/mol in O 2,respectively. It means that nitrogen treatment can increase the stability of anthocyanin in Myrica rubra juice. It can also be concluded that E 0 became smaller with the increase of pH in aqueous solution, whenever O 2 or N 2 medium. That means the lower pH, the higer stability of anthocyanin.