光照和温度对黑玉米花色苷稳定性的影响 effect of illumination and temperature on the stability of purple corn anthocyanin.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.11 光照和温度对黑玉米花色苷稳定性的影响 张军娜，黄立新 （华南理工大学轻工与食品学院，广东 广州510640） 摘要：主要研究了光照和温度等因素对黑玉米花色苷提取物稳定性的影响及其动力学降解机制。结果表明：光照和温度均显著 影响黑玉米花色苷的稳定性。日光灯和自然光下花色苷的降解反应符合一级反应动力学，避光保存效果最佳；40~80 ℃花色苷热降 解反应符合一级反应动力学，其相关系数为 0.9948，降解自由能为 16037 kJ/mol，100 ℃其降解反应符合二级反应动力学；花色苷最 佳保存 pH 值为 2-3。 关键词：黑玉米；花色苷；降解动力学；稳定性 中图分类号：TS264.4；文献标识码：A ；文章篇号:1673-9078(2009)11-1282-05 Effect of Illumination and Temperature on the Stability of Purple Corn Anthocyanin ZHANG Jun-na, HUANG Li-xin (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Effect of illumination and temperature (40-100 ℃) on the stability of purple corn anthocyanin and its degradation mechanism were investigated. The results indicated that: illumination and temperature showed obvious effects on the stability of purple corn anthocyanin. According to Arrhenius equation, purple corn anthocyanin degradation fit a first-order reaction under light irradiation. The purple corn pigment should be preserved in dark place. Purple corn anthocyanin degradation fit the first-order reaction, when it was incubated under 40-80 ℃ . The thermal degradation activity ( E0) was 16037 kJ/mol. And the degradation of purple corn anthocyanin at 100 ℃ fit the second-order reaction. The best pH value for purple corn anthocyanin corn anthocynin was 2-3. Key words: purple corn, anthocyanin, degradation kinetics, stability 黑玉米中含有丰富的花色苷。主要由矢车菊色素 黑玉米（BL ），由广东省农业科学院作物所选育。 1 衍生物、天竺葵色素衍生物和芍药色素衍生物组成[1]。