铁皮石斛花色苷稳定性及热降解动力学研究

MA Yi-yu, CHEN Jing-hui, WANG Hong-xin, CHEN Qian, ZHANG Min. Stability and Degradation Kinetics of Anthocyanins from Dendrobium officinale[J]. Science and Technology of Food Industry, 2019, 40(16): 50-57. DOI: 10.13386/j.issn1002-0306.2019.16.009

Citation: MA Yi-yu, CHEN Jing-hui, WANG Hong-xin, CHEN Qian, ZHANG Min. Stability and Degradation Kinetics of Anthocyanins from Dendrobium officinale[J]. Science and Technology of Food Industry, 2019, 40(16): 50-57. DOI: 10.13386/j.issn1002-0306.2019.16.009

铁皮石斛花色苷稳定性及热降解动力学研究

马奕瑜,  陈静慧1,  王洪新1,2, , ,  陈钎3,  张敏3

1. 江南大学食品学院, 江苏无锡 214122;

2. 国家功能食品工程技术研究中心, 江苏无锡 214122;

3. 无锡食品科技园石斛生物科技有限公司, 江苏无锡 214122

详细信息

作者简介:

马奕瑜(1993-),女,硕士研究生,研究方向:食品营养与功能因子,E-mail:mayiyu1993@163.com。

通讯作者:

王洪新(1964-),男,博士,教授,研究方向:食品营养与功能因子,E-mail:hxwang@jiangnan.edu.cn。

中图分类号: TS255.1

计量 文章访问数:  0253 HTML全文浏览量:  042 PDF下载量:  08 出版历程 收稿日期:  2018-12-02 网络出版日期:  2020-11-12 刊出日期:  2019-08-14

Stability and Degradation Kinetics of Anthocyanins from Dendrobium officinale

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;

2. National Engineering Research Center for Functional Food, Wuxi 214122, China;

3. Dendrobium Bio-Tech Co., Ltd., Wuxi Food Science and Technology Park, Wuxi 214122, China

摘要

摘要: 为了有效控制铁皮石斛深加工产品实际生产过程中花色苷的降解,以铁皮石斛花色苷为原料,研究不同pH、温度、光照、H2O2、Na2SO3、糖和防腐剂对花色苷稳定性的影响。结果表明:铁皮石斛花色苷的稳定性受pH影响,酸性条件下花色苷稳定性较强;花色苷热降解与一级动力学模型相符,降解速率随温度升高而增加,半衰期则随之减小,且pH8.0时活化能最小为37.17 kJ/mol,pH2.0时活化能最大为71.66 kJ/mol,热降解反应为吸热非自发反应;光照和H2O2促进铁皮石斛花色苷的降解,降解速率随H2O2体积分数的增加而增加;添加0.20% Na2SO3可抑制花色苷发生降解,而0.10%、0.15% Na2SO3会加速降解;此外,蔗糖、葡萄糖和防腐剂山梨酸钾、苯甲酸钠均会加快花色苷降解。在铁皮石斛产品的实际生产和贮藏过程中,应选择对花色苷破坏性较小的辅料,并于低温和避光环境下贮藏。

Abstract: In onder to effectively control the stability of anthocyanins in the actual production process of D. officinale products,the effects of pH,temperature,light,H2O2,Na2SO3,glucose,sucrose,and preservatives agent were determined. Results showed that the anthocyanins were sensitive to pH,and the stability of D. officinale anthocyanins under acidic conditions was stronger. The thermal degradation of anthocyanins followed a first-order kinetic equation,with the increasing of temperature,the degradation rate(k)were increasing,and the half-life(t1/2)were declining. At pH8.0,the activation energy(Ea)was the lowest(37.17 kJ/mol),while the highest value(71.66 kJ/mol)was observed at pH2.0.The thermal degradation reaction was a non-spontaneous endothermic process. Both light and H2O2 accelerated the degradation of anthocyanins,and the degradation rate increased with the increasing of H2O2 concentration. The degradation of anthocyanins was inhibited by 0.20% Na2SO3,but promoted by 0.10% and 0.15% Na2SO3. In addition,glucose,sucrose and potassium sorbate,sodium benzoate accelerated the degradation of anthocyanins. In the actual production and storage process of D. officinale products,the excipients with less destructive effect on anthocyanins should be selected and stored under low temperature and avoid light.

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计量 文章访问数:  HTML全文浏览量:  PDF下载量:  出版历程 收稿日期:  2018-12-02 网络出版日期:  2020-11-12 刊出日期:  2019-08-14

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