热处理过程中表没食子儿茶素没食子酸酯变化的动力学研究  

Kinetics Study on EGCG Changes During Thermal Processing

作　　者：吴平[1] 夏涛[1] 高丽萍[1] 戴前颖[1] 王云生[1] 李钊[1] 

机构地区：[1]安徽农业大学教育部茶叶生物化学与生物技术重点实验室,硕士研究生安徽合肥230036

出　　处：《食品与发酵工业》2010年第11期34-39,共6页Food and Fermentation Industries

基　　金：教育部重点科技项目(02067);安徽省人才基金项目资助内容

摘　　要：利用Arrhenius动力学方程,研究了不同热处理(4～100℃)条件下,表没食子儿茶素没食子酸酯(EGCG)发生降解、异构化和脱没食子化反应的变化规律,并建立了相关的动力学预测模型。结果表明:热处理过程中EGCG发生的降解、异构化和脱没食子化反应均属于一级动力学反应,可用Arrhenius方程进行拟合(R2>0.9),反应速率常数K均随着温度的升高而增加,预测模型中的Ea(活化能)和A(频率因子)分别为53.90kJ/mol和5.698×104、98.60 kJ/mol和7.315×1012、85.34 kJ/mol和5.112×1010,表明EGCG易发生降解,而发生异构化反应难;各模型的预测值与实际值的相对误差<13%,因此可根据Arrhenius方程对热处理条件下EGCG的变化进行预测。This paper studied the variation of degradation, epimerization and de-gallate acid reaction of Epigallo-catechin Gallate（EGCG） under the conditions of different heat treatment （4 - 100℃ ） by using the Arrhenius equation, and established the related kinetic predicting model. The results showed that the degradation, epimerization and de-gallate acid reaction of EGCG complied with the first order reaction during heat treatment, the Arrhenius equation was able to be used to fit （R2 〉 0. 9） , the rate constants went up as the temperature raised. The Ea （activation energy） and A （frequency factor） in prediction model were 53.90kJ/mol and 5. 698 × 10^4, 98.60kJ/mol and 7. 315 × 10^12, 85.34kJ/mol and 5. 112 × 10^10, respectively, which indicating that the degradation of EGCG was the most easily reaction, and epimerization of EGCG was the most difficult reaction; the relative error of the model predicted value and actual value was less than 13%. Therefore, the changes of EGCG was able to be predicted according to Arrhenius equation under the condition of heat treatment.

关 键 词：表没食子儿茶素没食子酸酯(EGCG) 降解 异构化 脱没食子化 动力学模型 

分 类 号：R285[医药卫生—中药学]