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蓝莓果汁饮料原花青素的热稳定性及降解动力学模型(PDF)

《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 Qingqi13*
(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%).

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Last Update: 2019-10-08