CAJ | 학술논문

研究了蔗糖含量对牡丹花色苷热稳定性和降解动力学的影响.结果表明:牡丹花色苷的热降解符合一级反应动力学模型,花色苷半衰期随加热温度升高而缩短;花色苷样品液所含的4种花色苷中,降解速率依次为矢车菊-3-0-二葡萄糖＞芍药-3-O-葡萄糖苷＞矢车菊-3,5-O-二葡萄糖苷＞芍药-3,5-O-二葡萄糖苷;花色苷样品液的褐变指数随加热温度的升高和加热时间的延长而增大.蔗糖抑制了花色苷的降解,表现为提高了花色苷样品液的吸光度,降低了褐变指数;抑制程度与蔗糖浓度、加热处理的时间和温度有关;但含糖体系花色苷的热降解不符合一级反应动力学.
연구료자당함량대모단화색감열은정성화강해동역학적영향.결과표명:모단화색감적열강해부합일급반응동역학모형,화색감반쇠기수가열온도승고이축단;화색감양품액소함적4충화색감중,강해속솔의차위시차국-3-0-이포도당＞작약-3-O-포도당감＞시차국-3,5-O-이포도당감＞작약-3,5-O-이포도당감;화색감양품액적갈변지수수가열온도적승고화가열시간적연장이증대.자당억제료화색감적강해,표현위제고료화색감양품액적흡광도,강저료갈변지수;억제정도여자당농도、가열처리적시간화온도유관;단함당체계화색감적열강해불부합일급반응동역학.
In this work,thermal stability and degradation kinetics of peony anthoeyanias were investigated under various sucrose concentrations(11,30,45 or 62°Brix)dunng heating.Results indicated that thermal degradation kinetic model of peony anthocyanins was a first-order degradation kinetic process.The half-life of anthoeyanin degradation was shortened due to increased temperature.During the degradation process of anthocyanin monomersin solution,the degradation rate exhibited a drop order of cyanidin-3-O-glucoside＞peonidin-3-O-glueoside＞cyanidin-3,5-di-O-glucoside＞peonidin-3,5-di-O-glucoside.Degradation of anthoeyanins exhibited a decrease trend with increasing sucrose concentration during heating.However,the thermal degradation of anthocyanins did not obey the first-order kinetic model.In addition,the browning index was increased with increasing temperature and heating time.However,the degradation of anthocyanins with sucrose revealed the lower browning index than the sample without sucrose.These results suggest that the presence of sucrose reduces anthocyanin degradation in time-,temperature-and concentration-dependent manners.