红龙果甜菜苷色素降解动力学研究  

RESEARCH ON DEGRADATION KINETICS OF BETACYANINS FROM RED-PURPLE PITAYA(HYLOCEREUS)

作　　者：刘小玲[1] 宁恩创[1] 林莹[1] 颜栋美[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2008年第2期44-47,共4页Food Research and Development

摘　　要：研究红龙果色素的色相、吸收光谱及色素降解动力学。研究表明,红龙果甜菜苷色素最大吸收波长不受pH值影响,色相随pH增大而彩度增大。红龙果甜菜苷色素稳定性强烈受pH、温度、光及氧的影响,在pH5时色素稳定性最好,光照、氧等因素能加快火龙果色素的降解;火龙果色素的热降解遵循Arrhenius定律,热降解反应活化能为97.93kJ/mol。Spectrum, color properties and its graduation kinetic of betacyanins from Hylocereus were studied in this paper. It is concluded that the maximal absorption wavelength didn＇t affected by pH, but the color became more lightness with pH increasing. The chemical stability of betacyanins was affected strongly by pH, temperature, light and oxygen. Betacyanins from Hylocereus is stable at pH4-5. Light and oxygen induced degradation of betacyanins from Hylocereus. Degradation of batacyanin induced by temperature abide by Arrhenius rule and the activation energy is 97.93 kJ/mol.

关 键 词：红龙果 甜菜苷 降解 动力学 

分 类 号：TS201[轻工技术与工程—食品科学]