草莓浑浊汁花色苷热降解动力学  

Thermal Degradation Kinetics of Anthocyanin in Cloudy Strawberry Juice

作　　者：王梦泽[1] 阎勤劳[1] 薛少平[1] 王佳[2] 

机构地区：[1]西北农林科技大学机械与电子工程学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品研究与开发》2010年第6期50-53,共4页Food Research and Development

基　　金：国家星火计划资助项目(2005EA850034)

摘　　要：为建立草莓浑浊汁花色苷降解动力学模型,在不同pH值、温度和加热时间对草莓浑浊汁花色苷残留率进行测定试验。结果表明:随温度和pH值的升高,其降解速率明显加快,草莓浑浊汁花色苷热降解符合一级动力学反应,在pH值为3.3时,其反应活化能Ea为63.69kJ/mol,反应常数A为1.24×109,该模型的预测值与实测值的相关系数达0.9876,表明该模型有效。In order to propose a degradation dynamic model of anthocyanin in cloudy strawberry juice,the thermal of anthocyanin in cloudy strawberry juice was studied under different pH values,temperature and heating time.The results shows that the degradation rate is actually accelerated along with the increase of temperature and pH value,the degradation of anthocyanin in cloudy strawberry juice follows the first-order reaction kinetics,the activation energy is 63.69 kJ/mol and the reaction constan（tA）is 1.24×109 when pH is 3.3.The related coefficient between theoretical value and experimental value is 0.987 6,which indicate that this kinetics model of anthocyanin is effective.

关 键 词：草莓浑浊汁 花色苷 热降解动力学 

分 类 号：TS202.3[轻工技术与工程—食品科学]