蓝莓果汁饮料原花青素的热稳定性及降解动力学模型

夏晓雨; 王凤娟; 符群; 张娜; 郭庆启

doi:10.3969/j.issn.1000-2006.201811013

夏晓雨, 王凤娟, 符群, 张娜, 郭庆启

南京林业大学学报（自然科学版） ›› 2019, Vol. 43 ›› Issue (5) : 89-95.

PDF(1320 KB)

国家林草科技领军期刊
中国精品科技期刊
中国高校百佳科技期刊
江苏省新闻出版政府奖期刊奖
RCCSE林学权威期刊（A+）
CSCD核心期刊
Scopus数据库收录期刊
中文核心期刊
SCD核心期刊

作者加群：102861116

微信公众号：南京林业大学学报

高级检索

PDF(1320 KB)

南京林业大学学报（自然科学版） ›› 2019, Vol. 43 ›› Issue (5) : 89-95. DOI: 10.3969/j.issn.1000-2006.201811013

研究论文

蓝莓果汁饮料原花青素的热稳定性及降解动力学模型

夏晓雨 ¹ ,
王凤娟 ¹ ,
符群 ¹ ,
张娜 ² ,
郭庆启 ¹^,³^,^*

作者信息 +

Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage

XIA Xiaoyu ¹ ,
WANG Fengjuan ¹ ,
FU Qun ¹ ,
ZHANG Na ² ,
GUO Qingqi ¹^,³^,^*

Author information +

文章历史 +

摘要

【目的】研究蓝莓果汁饮料中原花青素的热稳定性及降解动力学特征,为蓝莓果汁饮料贮藏条件的优化及保质期预测提供参考。【方法】观察不同pH蓝莓果汁饮料中原花青素含量在有氧与充氮气条件下以不同温度处理时的变化情况,判断反应级数,运用动力学方程建立蓝莓果汁饮料原花青素降解模型。【结果】有氧条件下,蓝莓果汁原花青素在pH 5.8、4.6、2.2时降解反应活化能分别为25.34、18.77、16.80 kJ/mol,半衰期为1.91~4.58 d;充氮气条件下,蓝莓果汁原花青素在pH 5.8、4.6、2.2时降解反应活化能分别为56.70、26.35、19.36 kJ/mol,半衰期为1.90~15.79 d。【结论】在有氧或充氮气条件下,随着温度的升高和pH的降低,蓝莓果汁饮料原花青素的稳定性下降,原花青素降解反应的活化能和半衰期呈明显下降趋势;充氮气处理可以提高原花青素的稳定性,降解反应均符合一级反应动力学模型。通过验证试验发现:所建立的蓝莓果汁饮料原花青素降解动力学模型与实测值拟合程度较好(决定系数R²≥60.25%)。

Abstract

【Objective】 We studied the thermal stability and degradation kinetics of proanthocyanidins in blueberry (Vaccinium spp.) juice to provide a reference for optimizing storage conditions and predicting the shelf life of blueberry juice. 【Method】 Changes in proanthocyanidins content in blueberry juice with different pH values were observed at different temperatures under aerobic or nitrogen-filled conditions and the reaction order was judged. Then, the degradation model of proanthocyanidins in blueberry juice was established using the kinetic equation. 【Result】 Under aerobic conditions, the activation energies of degradation reaction of proanthocyanidins in blueberry juice at pH 5.8, 4.6 and 2.2 were 25.34, 18.77 and 16.80 kJ/mol, respectively, and the half-life ranged from 1.91 to 4.58 days. Under nitrogen-filled conditions, the activation energies of degradation reaction of proanthocyanidins in blueberry juice at pH 5.8, 4.6 and 2.2 were 56.70, 26.35 and 19.36 kJ/mol, respectively, and the half-life ranged from 1.90 to 15.79 days. 【Conclusion】 With increase in temperature and decrease in pH value under aerobic or nitrogen-filled conditions, the stability of proanthocyanidins in blueberry juice decreased, while the activation energy and half-life of proanthocyanidins degradation reaction significantly decreased. Nitrogen-filled treatment can improve the stability of proanthocyanidins, and the degradation reactions were consistent with the first-order reaction kinetics model. Through verification experiments, it was found that the kinetic model of proanthocyanidins degradation in blueberry juice was well-fitted with the measured values (R²≥60.25%).

导出引用

夏晓雨, 王凤娟, 符群, 等. 蓝莓果汁饮料原花青素的热稳定性及降解动力学模型[J]. 南京林业大学学报（自然科学版）. 2019, 43(5): 89-95 https://doi.org/10.3969/j.issn.1000-2006.201811013

XIA Xiaoyu, WANG Fengjuan, FU Qun, et al. Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2019, 43(5): 89-95 https://doi.org/10.3969/j.issn.1000-2006.201811013

中图分类号： TS275.5;S789

参考文献

列表( 原文顺序 | 文献年度倒序 | 文中引用次数倒序 ) 可视化分析

[1]

吴思政, 梁文斌, 聂东伶, 等. 高温胁迫对不同蓝莓品种光合作用的影响[J]. 中南林业科技大学学报, 2017, 37(11):1-8. DOI: 10.14067/j.cnki.1673-923x.2017.11.001.

10.14067/j.cnki.1673-923x.2017.11.001

WU S

, LIANG W

, NIE D

, et al. Effects of high temperature stress on photosynjournal of different blueberry varieties[J]. Journal of Central South University of Forestry & Technology, 2017, 37(11):1-8.

本文引用 [1]

[2]	薄艳秋. 蓝莓花青素的提取和抗氧化活性研究[D]. 哈尔滨:东北农业大学, 2012. BO Y Q. Study on extraction and antioxidant activity of blueberrys[D]. Harbin:Northeast Agricultural University, 2012. 本文引用 [1]

[3]	REQUE P M, STEFFENS R S, JABLONSKI A. Cold storage of blueberry (Vaccinium spp.) fruits and juice: anthocyanin stability and antioxidant activity[J]. Journal of Food Composition & Analysis, 2014, 33(1):111-116. DOI: 10.1016/j.jfca.2013.11.007. 10.1016/j.jfca.2013.11.007 本文引用 [1]

[4]

樊梓鸾, 柳雅馨, 杨蕾玉, 等. 3种浆果-藕复合果丹皮体外消化物抗氧化研究[J]. 南京林业大学学报(自然科学版), 2018, 42(3):86-92. DOI: 10.3969/j.issn.1000-2006.201712036.

10.3969/j.issn.1000-2006.201712036

FAN Z

, LIU Y

, YANG L

, et al. Antioxidant activity of digestive products from three kinds of berry-lotus root complex in vitro[J]. Journal of Nanjing Forestry University(Natural Sciences Edition), 2018, 42(3):86-92.

本文引用 [1]

[5]

刘刚, 马岩, 孟宪军, 等. 响应面法优化酶法提取蓝莓果汁工艺条件[J]. 食品科学, 2013, 34(14):68-72. DOI: 10.7506/spkx1002-6630-201314014.

10.7506/spkx1002-6630-201314014

LIU

, MA

, MENG X

, et al. Optimization of enzymatic hydrolysis conditions for enhanced juice yield from blueberry fruits using response surface methodology[J]. Food Science, 2013, 34(14):68-72.

本文引用 [1]

[6]	OU K, GU L. Absorption and metabolism of proanthocyanidins[J]. Journal of Functional Foods, 2014, 7(1):43-53. DOI: 10.1016/j.jff.2013.08.004. https://doi.org/10.1016/j.jff.2013.08.004 10.1016/j.jff.2013.08.004 本文引用 [1]

[7]	崔同, 李喜悦, 王荣芳, 等. 山楂原花青素的热降解动力学及稳定性研究[J]. 食品科技, 2015, 40(8):278-282. CUI T, LI X Y, WANG R F, et al. The degradation kinetics and the stability of procyanidins from Chinese hawthorn fruit[J]. Food Science and Technology, 2015, 40(8):278-282. 本文引用 [1]

[8]	NICOLAS V, MARIE-FRANCOISE N, ISABELLE P T. Proanthocyanidins from Quercus petraea and Q.roburheartwood: quantification and structures[J]. C R Chimie, 2006, 9:120-126. DOI: 10.1016/j.crci.2005.09.001. https://doi.org/10.1016/j.crci.2005.09.001 10.1016/j.crci.2005.09.001 本文引用 [1]

[9]

郭庆启, 张娜, 王硕, 等. 蓝靛果汁维生素C热降解动力学的研究[J]. 食品工业科技, 2012, 33(8):179-182. DOI: 10.13386/j.issn1002-0306.2012.08.065.

10.13386/j.issn1002-0306.2012.08.065

GUO Q

, ZHANG

, WANG

, et al. Thermal degradation dynamic of vitamin C in Lonicera edulis Turcz juice [J]. Science and Technology of Food Industry, 2012, 33(8):179-182.

本文引用 [1]

[10]

朱丹, 李世燕, 牛广财, 等. 毛酸浆发酵过程中非酶褐变动力学研究[J]. 现代食品科技, 2017, 33(2):115-122. DOI: 10.13982/j.mfst.1673-9078.2017.2.018.

10.13982/j.mfst.1673-9078.2017.2.018

ZHU

, LI S

, NIU G

, et al. Kinetic study of non-enzymatic browning of Physalis pubescensl during fermentation [J]. Modern Food Science & Technology, 2017, 33(2):115-122.

本文引用 [1]

[11]	HEMINGWAY, RICHARD W, MCGRAW, et al. Kinetics of acid-catalyzed cleavage of procyanidins[J]. Journal of Wood Chemistry and Technology, 1983, 3(4):421-435. DOI: 10.1080/02773818308085173 https://doi.org/10.1080/02773818308085173 10.1080/02773818308085173 本文引用 [1]

[12]	汪志慧, 孙智达, 谢笔钧. 莲房原花青素的稳定性及热降解动力学研究[J]. 食品科学, 2011, 32(7):77-82. WANG Z H, SUN Z D, XIE B J, et al. Stability and thermal degradation kinetics of procyanidins from lotus seed pods[J]. Food Science, 2011, 32(7):77-82. 本文引用 [1]

[13]	李斌, 孟宪军, 智洪涛, 等. 葡萄籽中原花青素的稳定性研究[J]. 食品研究与开发, 2007, 28(10):71-73. LI B, MENG X J, ZHI H T. The study on the stabilization of proanthocyanidins from grape seeds[J]. Food Research and Development, 2007, 28(10):71-73. 本文引用 [1]

[14]	张海晖, 李金凤, 段玉清, 等. 板栗壳原花青素提取及其稳定性研究[J]. 食品科学, 2011, 32(8):5-9. ZHANG H H, LI J F, DUAN Y Q, et al. Extraction and stability of procyanidins from chestnut shells[J]. Food Science, 2011, 32(8):5-9. 本文引用 [1]

[15]	WU Z S, ZHANG M, WANG J. Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life[J]. Journal of the Science of Food & Agriculture, 2012, 92(11):2250-2259. 本文引用 [1]