不同金属离子和还原剂对落叶松松塔原花青素热稳定性影响的研究

Effects of Different Metal Ions and Food Reductant on Thermal Stability of Procyanidins from Larix gmelinii Pinecone

[目的]研究落叶松松塔原花青素的热稳定性,建立原花青素变化的动力学模型。[方法]以落叶松松塔为原料,通过添加几种食品中常见的金属离子(Mg2+、Zn2+、Fe2+)和还原剂(NaHSO3),探讨了落叶松松塔中原花青素的热稳定性和降解情况。[结果]Mg2+、Zn2+或Fe2+的存在不利于原花青素的热稳定性,其降解反应活化能分别为15.01、27.88、21.60 kJ/mol,反应符合一级动力学模型(R2>0.744 4);NaHSO3的存在会提高原花青素的热稳定性,反应符合一级动力学模型(R2>0.656 3),其降解活化能为36.36 kJ/mol。并建立起几种条件下的原花青素的降解动力学模型,通过验证表明模型与实测值拟合程度好。[结论]该研究为落叶松松塔原花青素保质期和残留率的预测提供了科学依据。

[Objective] The thermal stability of procyanidins from Larix gmelinii pinecone was studied.The dynamic model of procyanidins changes was set up.[Method] With larch pine cone as raw material,the effects of three metal ions and a food reductant on thermal stability and degradation of procyanidins under different conditions were investigated.[Result] Mg2 ＋,Zn2 ＋,Fe2 ＋ went to the disadvantage of the stability of procyanidins,the degradation reaction activation energy was 15.01,27.88 and 21.60 kJ/mol,respectively.It accorded with first-order kinetics reaction model（R2 ＞ 0.744 4）.NaHSO3 could improve the stability of procyanidins,the degradation reaction activation energy was 36.36 k J/mol.It conformed with first-order kinetics reaction model （R2 ＞ 0.656 3）.Then the procyanidins degradation dynamic model was set up.By checking,the model fit with measured values.[Conclusion] The research provided a scientific basis for the prediction of shelf life and the residual rate of procyanidins.