黑米花色苷热降解动力学研究  

Thermal degradation kinetics study on black rice anthocyanins

作　　者：刘长姣[1] 申丹妮 王磊[1] 赵丽艳[1] 于徊萍[1] LIU Chang-jiao;SHEN Dan-ni;WANG Lei;ZHAO Li-yan;YU Huai-ping(Jilin Province Key Laboratory of Grain and Oil Processing of Jilin Business and Technology College,Changchun 130507)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,长春130507

出　　处：《中国食品添加剂》2018年第7期109-113,共5页China Food Additives

基　　金：吉林省教育厅"十三五"科学技术研究项目(JJKH20180520KJ);粮油食品深加工吉林省高校重点实验室项目(2017009)

摘　　要：黑米花色苷在酸性水溶液和10%乙醇溶液中的热降解性质。通过考察黑米花色苷含量在4℃、25℃、80℃和100℃下随时间的变化,通过计算得到黑米花色苷在两种溶液和不同温度条件下的降解速率k、半衰期t_(1/2)、温度系数Q_(10)、活化能Ea。结果表明:黑米花色苷在pH3去离子水和10%乙醇溶液中的热降解规律符合动力学一级反应规律,其热降解速率随温度升高而增大,黑米花色苷在pH 3去离子水溶液中的稳定性优于10%乙醇溶液。In this paper,the thermal degradation characteristics of black rice anthocyanins in acidic aqueous solution and 10% ethanol-water solution were studied. The contents of black rice anthocyanins in pH3 deionized water and 10% ethanol-water solution was detected after heat treatment at 4 ℃,25 ℃,80 ℃ and 100 ℃ respectively. The reaction rate constant（k）,half life（t1/2）,Q10,and Ea of black rice anthocyanin with different solution and different temperatures could be calculated. The results indicated that the degradations of black rice anthocyanins in pH3 deionized water and 10% ethanol-water solution followed the first-order reaction kinetics,the reaction rate constants were increased with the temperature increased,the stability of black rice anthocyanins in pH3 deionized water was better than in 10% ethanol-water solution.

关 键 词：黑米 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]