| 黑花生衣色素热降解稳定性的研究 |
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| 引用本文： | 王锋,谭兴和,邓洁红,李清明.黑花生衣色素热降解稳定性的研究[J].保鲜与加工,2009,9(3):16-19. |
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| 作者姓名： | 王锋 谭兴和 邓洁红 李清明 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128;湖南农业大学食品科技学院,长沙,410128;湖南农业大学食品科技学院,长沙,410128;湖南农业大学食品科技学院,长沙,410128 |
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| 基金项目： | 湖南农业大学青年基金，湖南省自然科学基金 |
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| 摘 要： | 在pH3.4和pH4.5条件下,对黑花生衣色素花色苷溶液的热降解进行了定量试验研究,结果表明,黑花生衣花色苷的热降解符合动力学一级反应规律。pH3.4条件下黑花生衣花色苷活化能Ea为84.146kJ/mol,比pH4.5条件下所需Ea（67.993kJ/mol）大。在低pH值条件下有利于黑花生衣花色苷的保存,降低温度能明显地延长黑花生衣色素的半衰期。
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| 关 键 词： | 黑花生衣色素 花色苷 热降解动力学 |
Study on Thermal Degradation Kinetics of Black Peanut Skin Pigments |
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| WANG Feng,TAN Xing-he,DENG Jie-hong,LI Qing-ming.Study on Thermal Degradation Kinetics of Black Peanut Skin Pigments[J].Storage & Process,2009,9(3):16-19. |
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| Authors: | WANG Feng TAN Xing-he DENG Jie-hong LI Qing-ming |
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| Institution: | College of Food Science and Technology;Hunan Agricultural University;Changsha 410128;China |
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| Abstract: | The quantitative analysis for the heat degradation of black peanuts skin pigments(BPSP)in pH 3.4 and pH 4.5 were studied.The result indicates that,the thermal degradation kinetics of BPSP was a first-order reaction kinetics and the degradation reaction activated energy under pH 3.4(Ea =84.146 kJ /mol)was higher than which under pH 4.5(Ea =67.993 kJ /mol).Lowering the temperature was a good way to decrease the pace of kinetic degradation of BPSP,and the half-period of BPSP was much longer under lower tempera... |
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| Keywords: | black peanut skin pigments anthocyanin thermal degradation kinetics |
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