莲房原花青素的稳定性及热降解动力学研究

对莲房原花青素(LSPC)的稳定性和热降解动力学进行研究。结果表明：LSPC在低温、避光和弱酸条件下能表现出良好的稳定性；NaCl、蔗糖、葡萄糖等食品原料和防腐剂对LSPC的稳定性影响不明显；H2O2对莲房原花青素破坏作用较大，NaHSO3和VC对其有保护作用；Fe3+、Fe2+、Pb2+和Al3+对LSPC有明显的破坏作用，其他金属离子影响不大；4种不同灭菌方式对LSPC的稳定性有不同程度影响，其中巴氏灭菌的影响较小，高压蒸汽灭菌的影响最大。LSPC的热降解符合动力学一级反应，其反应活化能Ea为43.10kJ/mol，反应常数k0为1.51×105，获得LSPC降解的预测模型。经验证，模型与实测值拟合较好，表明该模型是合理的。

Stability and Thermal Degradation Kinetics of Procyanidins from Lotus Seed Pods

Lotus seed pod procyanidins(LSPCs) were extracted with 70% aqueous ethanol solution and purified by AB-8 macroporous resin adsorption,and their stability and thermal degradation kinetics were investigated.LSPCs were found to be very stable under low temperature,light-avoiding and weakly acidic conditions.NaCl,sucrose and glucose and the preservatives sodium benzoate and potassium sorbate had no obvious effect on LSPCs.H2O2 exhibited a great destructive effect on LSPCs,while NaHSO3 and VC had protective effe...