红提葡萄采后贮藏过程中花色苷的动力学研究  

Degradation kinetics of anthocyanins in red globe grape at anthocyanins at postharvest storage process

作　　者：张玉丽[1] 高晶[2] 郭芹[1] 曹丽琴[1] 林江丽[1] 王吉德[1] 吴斌[3] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046 [2]新疆大学理化测试中心,新疆乌鲁木齐830046 [3]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2013年第20期353-356,共4页Science and Technology of Food Industry

基　　金：十二五"农村领域国家科技计划课题子项目(2011BAD27B01-01-02);国家自然科学基金(31060227;31160341)

摘　　要：通过研究红提葡萄花色苷在不同贮藏温度和热处理时间下的稳定性,建立了花色苷降解动力学模型,研究结果表明,红提葡萄花色苷对热处理不稳定,其降解符合一级动力学反应,活化能(Ea)为21.29kJ/mol,指前因子(k0)为145.24,降解速率随温度的增高逐渐增大,而半衰期随着温度的增高逐渐降低。经验证,该降解动力学模型准确有效,可用于红提葡萄贮藏温度的选择和预测不同温度下的贮藏期。Relationships between storage temperature,heating time and degradation of anthocyanins in the storage process of the red globe grape were analyzed,then the degradation kinetics model of anthocyanins was established. The result showed that the anthocyanins of grape in the process were unstable to heat treatment,the degradation of anthocyanins accords to first order kinetics,the activation energy was 21.29k J/tool and the pre-exponential factor was 145.24. The degradation rate increasing with the temperature,but half-life decreased as the temperature gradually increasing. The degradation kinetics mode was logical and effective by verification test,which could be used in selection of storing temperature and prediction of storage period at different temperature.

关 键 词：红提葡萄 花色苷 热降解 动力学 

分 类 号：S609[农业科学—园艺学]