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《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:

2019年05期

Page:

89-95

Column:

研究论文

publishdate:

2019-09-20

Article Info:/Info

Title:

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

Article ID:

1000-2006(2019)05-0089-07

Author(s):

XIA Xiaoyu¹;  WANG Fengjuan¹;  FU Qun¹;  ZHANG Na²;  GUO Qingqi¹; 3*

(1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 3. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)

Keywords:

blueberry(Vaccinium spp.)juice;  beverage;  proanthocyanidin;  thermal stability;  degradation kinetics

Classification number :

TS275.5; S789

DOI:

10.3969/j.issn.1000-2006.201811013

Document Code:

A

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%).

References

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Memo

Memo:

收稿日期:2018-11-06 修回日期:2019-06-30 基金项目:哈尔滨市科技局科技创新人才项目(2017RAQXJ012); 中央高校基本科研业务费专项资金项目(2572018BA09); 黑龙江省教育厅规划课题(GBC1317007)。 第一作者:夏晓雨(1456010013@qq.com)。*通信作者:郭庆启(qingqiguo@vip.163.com),副教授,博士,ORCID(0000-0003-2107-3493)。 引文格式: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.

Common functions

Last Update: 2019-10-08