| 真空浓缩对蓝莓花色苷降解的影响 |
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| 引用本文： | 陈姗姗,张晖,张超,王丹,赵晓燕,马越.真空浓缩对蓝莓花色苷降解的影响[J].食品科技,2012(9):270-274. |
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| 作者姓名： | 陈姗姗 张晖 张超 王丹 赵晓燕 马越 |
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| 作者单位： | 江南大学食品学院;北京市农林科学院蔬菜研究中心 |
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| 基金项目： | 北京市自然科学基金项目(6111001);北京市科技新星项目(2010B026) |
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| 摘 要： | 研究真空浓缩处理对蓝莓花色苷残留率的影响,并与热处理结果进行比较,测定不同pH条件下,热处理和真空浓缩处理对蓝莓花色苷残留率的影响。结果表明:蓝莓花色苷在不同pH条件下的热降解均符合一级反应动力学模型(R2>0.9154)。在60℃,pH为1.0、3.0、5.0、7.0、9.0条件下,蓝莓花色苷的降解速率常数分别为0.0114、0.0207、0.0232、0.0924、0.203h-1。pH值越高,花色苷降解速率常数越大,半衰期越短,蓝莓花色苷在酸性条件下稳定性较高。与热处理结果比较显示,真空浓缩过程中蓝莓花色苷稳定性高。
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| 关 键 词： | 花色苷 稳定性 降解动力学 蓝莓 热处理 真空浓缩 |
Effect of vacuum concentration on degradation of blueberry anthocyanins |
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| CHEN Shan-shan,ZHANG Hui,ZHANG Chao,WANG Dan,ZHAO Xiao-yan,MA Yue.Effect of vacuum concentration on degradation of blueberry anthocyanins[J].Food Science and Technology,2012(9):270-274. |
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| Authors: | CHEN Shan-shan ZHANG Hui ZHANG Chao WANG Dan ZHAO Xiao-yan MA Yue |
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| Affiliation: | 1.School of Food Science and Technology,JiangNan University,Wuxi 214122;2.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097) |
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| Abstract: | Effects of vacuum concentration and heating on stability of blueberry anthocyanins were studied at different pH value.The degradation of blueberry anthocayanins followed first-order reaction kinetics.Degradation rate constants were 0.0114,0.0207,0.0232,0.0924 and 0.203 h-1 at pH 1,3,5,7,9,respectively.Anthocyanin degradation accelerated and with increasing pH.Hence,anthocayanins of blueberry were more stable in the acidic condition.Moreover,blueberry anthocyanins were more stable during vacuum concentration than that during heating which was resulted from the higher concentration. |
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| Keywords: | anthocyanin stability degradation kinetics blueberry heating vacuum concentration |
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