蓝莓花色苷降解动力学研究
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蓝莓花色苷降解动力学研究
作者：郑影张珊王萍
来源：《安徽农业科学》2014年第21期
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0624 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。
关键词蓝莓；花色苷；降解动力学
中图分类号S663.2；TS201.4文献标识码A文章编号0517-6611（2014）21-06929-02
Study of Degradation Kinetics of Anthocyanins from Blueberry
ZHENG Ying et al（Northeast Forestry University， Haerbin， Heilongjiang 150040）
Abstract[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.
Key wordsBlueberry； Anthocyanins； Degradation kinetics