蓝莓花色苷降解动力学研究  

Study of Degradation Kinetics of Anthocyanins from Blueberry

作　　者：郑影[1] 张珊[1] 王萍[1] 

机构地区：[1]东北林业大学,黑龙江哈尔滨150040

出　　处：《安徽农业科学》2014年第21期6929-6930,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]提取野生蓝莓花色苷粗提物、一次纯化物、二次纯化物,确定降解规律和反应参数。[方法]测定不同温度、时间下花色苷的残留率,通过Arrhenius方程计算出降解参数,并且列出降解动力学方程。[结果]花色苷的热降解符合一级反应动力学。随着pH和温度的升高,热降解活化能和半衰期显著下降。花色苷在pH为3.0时最为稳定。二次纯化物在pH 6.0、90℃时降解得最快,k值为0.624 0 h-1。在60℃、强酸性条件下纯度对降解的影响很小,二次纯化物降解比其他2种稍慢;在90℃、弱酸性条件下蓝莓花色苷含量随加热时间的增加而急剧下降,且纯度越大,降解得越快。[结论]蓝莓花色苷的降解受温度的影响显著,在低温60℃、pH 3.0、高纯度下比较稳定。[Objective] The anthocyanins from wild blueberry was extracted,including crude extracts,one purified extracts,second purified extracts in order to determine the law of degradation and response parameters.[Method] The residual rates of the anthocyanins were measured under different temperatures and time.Through Arrhenius equation,the degradation parameters were calculated and the degradation kinetics equation was listed.[Result] The degradation of anthocyanins was according to the first order kinetic.With pH and temperature increasing,Ea and t1/2 reduced significantly.The anthocyanins were the most stable at pH 3.0.The fastest degradation occurred at pH 6.0 and 90 ℃ in the second purified extracts and the value of k was 0.624 0 h-1.Under the condition of 60 ℃ and strong acidic,the purity had little influence on the degradation.The degradation occurred,at the secondary purified extracts was slower than the others.Under the condition of 90 ℃ and slightly acidic,the content of blueberry anthocyanins decreased sharply as the increasing of heating time,and the more purity,the faster the degradation proceeded.[Conclusion] The effects of the temperature on the degradation of blueberry anthocyanins was obvious,and under the condition of low temperature 60 ℃,pH 3.0 and high purity,the anthocyanins were relatively stable.

关 键 词：蓝莓 花色苷 降解动力学 

分 类 号：S663.2[农业科学—果树学] TS201.4[农业科学—园艺学]