莲房原花青素的稳定性和热降解动力学研究.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 07 77 莲房原花青素的稳定性及热降解动力学研究 汪志慧，孙智达* ，谢笔钧 (华中农业大学食品科学技术学院，湖北武汉 430070) 摘 要：对莲房原花青素(LSPC) 的稳定性和热降解动力学进行研究。结果表明：LSPC 在低温、避光和弱酸条件下 能表现出良好的稳定性；N aCl 、蔗糖、葡萄糖等食品原料和防腐剂对L SP C 的稳定性影响不明显；H2 O2 对莲房原 花青素破坏作用较大，N aH SO3 和V C 对其有保护作用；F e3+ 、F e2+ 、Pb 2+ 和A l3+ 对L SP C 有明显的破坏作用，其 他金属离子影响不大；4 种不同灭菌方式对L SP C 的稳定性有不同程度影响，其中巴氏灭菌的影响较小，高压蒸汽 5 灭菌的影响最大。LSPC 的热降解符合动力学一级反应，其反应活化能Ea 为43.10kJ/mol，反应常数k0 为1.51 ×10 ， 获得L S P C 降解的预测模型。经验证，模型与实测值拟合较好，表明该模型是合理的。 关键词：莲房；原花青素；稳定性；降解动力学 Stability and Thermal Degradation Kinetics of Procyanidins from Lotus Seed Pods WANG Zh i-hui ，SUN Zh i-da* ，XIE Bi-j un (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：Lotu s seed pod procyanidins (LSPCs) were extracted with 70% aqueou s ethanol solution and purified by AB-8 macroporou s resin adsorption , and their stability and thermal degradation kinetics were investigated. LSPCs were found to be very stable under low temperature, light-avoiding and weakly acidic conditions. NaCl, sucrose and glucose and the preservatives sodium benzoate and potassium sorbate had no obvious effect on LSPCs. H2O2 exhibited a great destructive effect on LSPCs, while NaHSO3 and VC had protective effect. LSPCs could be damaged by Fe3+, Fe2+, Pb2+ and Al3+, and other tested metal ions had a small effect. Four different sterilization methods were found to affect the stability of LSPCs to different extents, of which pasteurization had the least effect and high pressure steam sterilization had the large