CAJ | 학술논문

研究了pH值和温度对牡丹花色苷热稳定性的影响.动力学数据分析表明,牡丹花色苷的热降解符合一级反应动力学模型.在70～90 ℃条件下,当pH值为2.6、3.0、3.6、4.0和4.6时,牡丹花色苷的半衰期分别为27.0～7.9、32.1～8.5、27.9～8.9、35.9～9.4和27.3～10.7 h.提高温度,花色苷降解反应速率增大;降解反应速率常数与温度的关系附合Arrhenius公式,反应活化能为48.4～69.4 kJ/mol.牡丹花色苷单体的降解速率依次为矢车菊-3-O-二葡萄糖苷＞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.牡丹花色苷降解生成褐色物质,褐变指数随加热时间的延长、加热温度的升高、pH值的增大而增大.
연구료pH치화온도대모단화색감열은정성적영향.동역학수거분석표명,모단화색감적열강해부합일급반응동역학모형.재70～90 ℃조건하,당pH치위2.6、3.0、3.6、4.0화4.6시,모단화색감적반쇠기분별위27.0～7.9、32.1～8.5、27.9～8.9、35.9～9.4화27.3～10.7 h.제고온도,화색감강해반응속솔증대;강해반응속솔상수여온도적관계부합Arrhenius공식,반응활화능위48.4～69.4 kJ/mol.모단화색감단체적강해속솔의차위시차국-3-O-이포도당감＞작약-3-O-포도당감＞시차국-3,5-O-이포도당감＞작약-3,5-O-이포도당감.모단화색감강해생성갈색물질,갈변지수수가열시간적연장、가열온도적승고、pH치적증대이증대.
Anthocyanin stability of tree penoy was evaluated under different pH and temperature conditions during heating. Analysis of kinetic data suggests a first-order reaction for the degradation of tree penoy anthocyanin with the half-lives of 27.0 to 7.9, 32.1 to 8.5, 27.9 to 8.9, 35.9 to 9.4 and 27.3 to 10.7 h for samples at pH 2.6, 3.0, 3.6, 4.0 and 4.6 between 70 and 90 ℃, respectively. Increasing temperature from 70 to 90 ℃, it enhanced the degradation of anthocyanin during heating. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The activation energy values for the degradation of tree penoy anthocyanin at different pH values(2.6～4.6) ranged from 48.4 to 69.4 kJ/mol. The first order kinetic constants show the following decreased order for individual anthocyanins:cyanidin 3-O-glucoside＞peonidin 3-O-glucoside＞cyanidin 3,5-di-O-glucoside＞peonidin 3,5-di-O-glucoside. Tree penoy anthocyanin degradation involves in brown pigment formation. The browning index increased with increasing heating time, temperature and pH.