Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

Agricultural Sciences in China Pub Date : 2011-12-01 DOI:10.1016/S1671-2927(11)60201-0

Shao-qian CAO , Liang LIU , Si-yi PAN

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引用次数: 43

Abstract

Thermal degradation kinetics of anthocyanins and visual color (Hunter a* value) of blood orange juice were studied at selected temperatures (70-90°C). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ mol⁻¹, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: a*/a₀*=0.559(C/C₀)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.

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血橙汁花色苷热降解动力学及视觉颜色

摘要研究了血橙汁中花青素和视觉颜色(Hunter a*值)在70 ~ 90℃条件下的热降解动力学。结果表明，花青素的热降解和视觉颜色的热降解均符合一级反应动力学，可用Arrhenius方程表示。花青素降解活化能为55.81 kJ mol−1，视觉颜色降解活化能为47.51 kJ mol−1。得到了视觉颜色与花青素含量之间的线性关系。此外，在血橙汁热加工过程中，在不同温度下，线性关系公式没有显著差异。因此，在选定温度下的热加工过程中，视觉颜色与花青素含量之间的关系可以用同样的公式来描述:a*/a0*=0.559(C/C0)+0.43。由此可以推断，三刺激比色仪在线质量控制实时测量的视觉颜色可用于预测血橙汁热加工过程中花青素的降解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Agricultural Sciences in China AGRICULTURE, MULTIDISCIPLINARY-

自引率

0.00%

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审稿时长

3.2 months