花青素
化学
焓
脱水
多酚
动力学
降级(电信)
动能
反应速率常数
色谱法
化学工程
热力学
食品科学
有机化学
生物化学
抗氧化剂
工程类
物理
电信
量子力学
计算机科学
作者
Mo Zhou,Qinqin Chen,Jinfeng Bi,Yixiu Wang,Xinye Wu
标识
DOI:10.1016/j.foodchem.2017.02.131
摘要
The aim of this study is to ascertain the degradation kinetic of anthocyanin in dehydration process of solid food system. Mulberry fruit was treated by hot air and vacuum drying at 60 and 75 °C. The contents of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside were determined by using high performance liquid chromatography. Kinetic and thermodynamic parameters were calculated for analysing the degradation characteristics. Model fitting results showed monomeric anthocyanin degradations were followed the second-order kinetic. Vacuum drying presented high kinetic rate constants and low t1/2 values. Thermodynamic parameters including the activation energy, enthalpy change and entropy change appeared significant differences between hot air and vacuum drying. Both heating techniques showed similar effects on polyphenol oxidase activities. These results indicate the anthocyanin degradation kinetic in solid food system is different from that in liquid and the oxygen can be regarded as a catalyst to accelerate the degradation.
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