| 树莓果汁中花色苷降解动力学的研究 |
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| 引用本文： | 郭庆启,张娜.树莓果汁中花色苷降解动力学的研究[J].中国林副特产,2011(5):35-37. |
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| 作者姓名： | 郭庆启 张娜 |
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| 作者单位： | 1. 东北林业大学林学院,哈尔滨,150040
2. 哈尔滨商业大学食品工程学院,哈尔滨,150076 |
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| 摘 要： | 通过研究树莓果汁花色苷在不同pH值和贮藏温度下的热稳定性，建立了花色苷降解动力学模型，研究结果表明：树莓果汁花色苷对pH和热不稳定，花色苷的降解符合一级反应动力学，随着pH值和温度的升高，树莓花色苷热降解活化能（Ea）和半衰期（tl／2）显著下降。经验证实验表明，该降解动力学模型有效，可用于树莓果汁贮藏温度的选择和预测不同温度下的贮藏期。
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| 关 键 词： | 树莓 花色苷 动力学 降解 |
Degradation Kinetics of Anthocyanins in Raspberry Juice |
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| Guo Qingqi,Zhang Na.Degradation Kinetics of Anthocyanins in Raspberry Juice[J].Forest By-product and Speciality in China,2011(5):35-37. |
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| Authors: | Guo Qingqi Zhang Na |
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| Institution: | Guo Qingqi1,Zhang Na2(1.College of Forestry,Northeast Forestry University,Harbin 150040,2.College of Food Engineering,Harbin University of Commerce,Harbin 150076) |
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| Abstract: | the relationships among storage temperature,storage time and degradation of anthocyanins in the storage process of the raspberry juice were analyzed,and the degradation kinetic model of anthocyanins was established.The result showed that the anthocyanins of raspberry juice in the storage process are unstable to the heat treatment,the degradation of anthocyanins accords to the first order kinetic,the activation energy was 25.71kJ/mol and the pre-exponential factor was 899.6.The degradation kinetic model was ... |
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| Keywords: | Raspberry Anthocyanins Kinetic thermal Degradation |
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