草酸辅色黑豆种皮花色苷的光热降解动力学分析

为提高黑豆种皮花色苷应用性,用草酸对黑豆种皮花色苷进行辅色处理,并研究其光热降解动力学特征。添加草酸后,花色苷的吸光度明显增大,说明有辅色作用。当黑豆种皮花色苷原始吸光度与草酸物质的量浓度之比为131时,辅色效果最佳。草酸辅色黑豆种皮花色苷的光热降解动力学符合动力学一级反应规律,线性关系良好(R0.95)。较高pH条件时,相对未辅色黑豆种皮花色苷,辅色后的花色苷半衰期显著延长,热降解活化能显著增大,辅色效果较显著(P0.05)。草酸辅色处理有利于黑豆种皮花色苷在光热处理条件下的应用及保存。

Photic and thermal degradation kinetics of oxalic acid copigmentation anthocyanins from seed coats of Black Soybeans

In order to improve the Black soybean anthocyanins application, Black soybean anthocyanins were co-pigmentation processing with oxalic acid, and to study the photic-thermal degradation kinetics. After the addition of oxalic acid, the absorbance of anthocyanins increased significantly, the co-pigmentation was beginning to take shape. When the Black soybean anthocyanins original absorbance and oxalic acid molar ratio to 131, co-pigmentation was best. Photo-thermal degradation kinetics of co-pigmentation on Black Soybeans Anthocyanins with oxalic acid conformed to the first-order reaction kinetics regularity, and showed good linear relationship (R>0.95). Higher pH conditions, half-life was significantly prolonged and thermal degradation activation energy increased significantly compare with not co-pigmentation(P<0.05). Black soybean anthocyanins were co-pigmentation processing with oxalic acid, benefit to application and keep black kind of anthocyanins in the photo-thermal treatment conditions.