[1]庞文倩,刘春菊,李大婧,等.热压加工过程中紫玉米花色苷的热降解动力学及色泽变化[J].江苏农业学报,2023,(07):1583-1592.[doi:doi:10.3969/j.issn.1000-4440.2023.07.015]
 PANG Wen-qian,LIU Chun-ju,LI Da-jing,et al.Thermal degradation kinetics of anthocyanins and color change in purple corn during hot pressing process[J].,2023,(07):1583-1592.[doi:doi:10.3969/j.issn.1000-4440.2023.07.015]
点击复制

热压加工过程中紫玉米花色苷的热降解动力学及色泽变化()
分享到:

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年07期
页码:
1583-1592
栏目:
加工贮藏·质量安全
出版日期:
2023-10-31

文章信息/Info

Title:
Thermal degradation kinetics of anthocyanins and color change in purple corn during hot pressing process
作者:
庞文倩12刘春菊12李大婧2李越12赵邯12牛丽影2吴海虹2白冰1陈艳萍3袁建华3朱野4
(1.沈阳农业大学食品学院,辽宁沈阳110161;2.江苏省农业科学院农产品加工研究所,江苏南京210014;3.江苏省农业科学院粮食作物研究所,江苏南京210014;4.睢宁秋歌农业发展有限公司,江苏南京210014)
Author(s):
PANG Wen-qian12LIU Chun-ju12LI Da-jing2LI Yue12ZHAO Han12NIU Li-ying2WU Hai-hong2BAI Bing1CHEN Yan-ping3YUAN Jian-hua3ZHU Ye4<
(1.College of Food Science, Shenyang Agricultural University, Shenyang 110161, China;2.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;3.Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;4.Suining Autumn Agricultural Development Co., Ltd., Nanjing 210014, China)
关键词:
紫玉米花色苷色泽温度模型动力学
Keywords:
purple cornanthocyaninscolortemperaturemodelkinetics
分类号:
S513.01
DOI:
doi:10.3969/j.issn.1000-4440.2023.07.015
文献标志码:
A
摘要:
为了解热压加工过程中紫玉米花色苷含量及色泽的稳定性,主要分析在不同温度下随着加热时间的延长,紫玉米花色苷含量及色泽指标[亮度(L*)、红绿度(a*)、黄蓝度(b*)、总色差(△E)]的变化,并建立动力学模型研究其热降解动力学,分析花色苷含量与色泽指标的相关性。结果表明,热压加工过程中紫玉米的花色苷含量、a*呈下降趋势,L*、b*、△E呈上升趋势;紫玉米花色苷的热降解符合一级反应动力学模型,色泽的变化符合零级反应动力学模型,随着加热温度的升高(70~120 ℃),紫玉米花色苷含量及色泽指标的反应速率常数(k)增大,半衰期(t1/2)减小,加热30 min,花色苷含量、L*、a*、b*、△E的表观活化能(Ea)分别为23.61 kJ/mol、26.10 kJ/mol、19.44 kJ/mol、17.20 kJ/mol、12.54 kJ/mol。通过建立紫玉米花色苷含量及色泽指标的动力学模型,对花色苷含量及色泽指标的实测值、预测值进行验证,结果显示,其决定系数(R2)>0.900 0,表明紫玉米花色苷含量及色泽指标动力学模型有效。紫玉米花色苷含量与L*、b*、△E呈显著负相关(r=-0.90、-0.92、-0.90),与a*呈显著正相关(r=0.84)。可根据本研究结果对紫玉米在热压加工过程中花色苷含量及色泽指标的变化进行预测,再根据预测结果调整加工方案。
Abstract:
To explore the stability of anthocyanins and color in purple corn during hot pressing process, this study analyzed the changes of anthocyanins and color indices (L*, a*, b*, △E) of purple corn with the extension of time at different temperatures, established their kinetic models to conduct specific studies on the thermal degradation kinetics, and analyzed the correlation between anthocyanin content and color indices. The results showed that the content of anthocyanins and the a* value decreased, the L* value, the b* value and the △E value increased during the heating process. The thermal degradation kinetics of anthocyanins conformed to the first order reaction kinetics, and the change of color conformed to the zero-order reaction kinetics. With the increase of temperature (70-120 ℃), the reaction rate constant (k) of anthocyanins and color increased, the half-life (t1/2) decreased. After heating for 30 min, the apparent activation energy (Ea) of anthocyanin content, L*, a*, b*, △E were 23.61 kJ/mol, 26.10 kJ/mol,19.44 kJ/mol,17.20 kJ/mol, 12.54 kJ/mol. The kinetic models of anthocyanin content and color indices of purple corn were established, and the predicted value and measured value were verified. It was found that the determination coefficients were greater than 0.900 0, which showed the effectiveness of the models. The anthocyanin content of purple corn was negatively correlated with the L* value, the b* value and the △E value (r=-0.90, -0.92, -0.90), was positively correlated with the a* value (r=0.84). According to the results of this study, the changes of anthocyanin content and color indices in purple corn during the heating process could be predicted, and then the processing scheme could be adjusted according to the predicted results.

参考文献/References:

[1]LI J, LI X D, ZHANG Y, et al. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices[J]. Food Chemistry, 2013, 136(3/4):1429-1434.
[2]CASTANEDA-OVANDO A, PACHECO-HERNANDEZ M D L, PAEZ-HERNANDEZ M E, et al. Chemical studies of anthocyanins: a review[J]. Food Chemistry, 2009, 113(4): 859-871.
[3]REN S, GIUSTI M M. The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid[J]. Food Research International, 2021, 144(5):110350.
[4]叶云,何英姿. 涂膜保鲜技术应用于果蔬保藏的研究[J]. 食品科技,2009,34(6):243-246.
[5]米聪. 紫薯中花色苷的提取纯化及稳定性研究[D]. 厦门:集美大学,2014.
[6]张军娜,黄立新. 光照和温度对黑玉米花色苷稳定性的影响[J]. 现代食品科技,2009,25(11):1282-1285,1257.
[7]HA H T N, NGUYEN T M. Effect of grafting and harvest stage on the quality of black cherry tomatoes (Solanum lycopersicum cv. OG) cultivated in Vietnam[J]. Food Research, 2021, 5(1):158-166.
[8]KIM H W, KIM J B, CHO S M, et al. Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking[J]. Food Chemistry, 2012, 130(4):966-972.
[9]杨兆艳. pH示差法测定桑椹红色素中花青素含量的研究[J]. 食品科技,2007(4):201-203.
[10]闫亚美,冉林武,曹有龙,等. 黑果枸杞花色苷含量测定方法研究[J]. 食品工业,2012,33(6):145-147.
[11]曹雪丹,方修贵,赵凯,等. 蓝莓汁花色苷热降解动力学及抗坏血酸对其热稳定性的影响[J].中国食品学报,2013,13(3):47-54.
[12]WANG S L, LIANG J Y, TANG Q J, et al. Determination of eritadenine in Lentinula edodes fruit bodies using HPLC[J]. Acta Edulis Fungi, 2011,18(2):49-56.
[13]FONSECA S C, OLIVEIRA F A R, BRECHT J K. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review[J]. Journal of Food Engineering, 2002, 52(2):99-119.
[14]RATKOWSKY D A, OLLEY J, MCMEEKIN T A, et al. Relationship between temperature and growth rate of bacterial cultures[J]. Journal of Bacteriology, 1982, 154(1):1222-1226.
[15]TENG S S, CHEN B H. Formation of pyrochlorophylls and their derivatives in spinach leaves during heating[J]. Food Chemistry, 1999, 65(3):367-373.
[16]李华,康文怀,陶永胜, 等. 微氧处理对赤霞珠葡萄酒多酚及其品质的影响[J]. 江苏大学学报(自然科学版),2006(5):401-404.
[17]何晨阳,王忠博,范春雪,等. 紫甘蓝花色苷的热降解动力学研究[J]. 食品工业科技,2018,39(4):33-37,43.
[18]王露,孙双勋,邵烨丹,等. 红肉桃花色苷的提取纯化及稳定性研究[J]. 食品工业科技,2014,35(24):113-117,122.
[19]KECHINSKI C P, GUIMARES P V R, NOREA C P Z, et al. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment[J]. Journal of Food Science, 2010, 75(2):C173-C176.
[20]REIN M. Copigmentation reactions and color stability of berry anthocyanins[D]. Helsinki: University of Helsinki, 2005.
[21]陈健初. 杨梅汁花色苷稳定性、澄清技术及抗氧化特性研究 [D]. 杭州:浙江大学,2005.
[22]张海宁,王亚超,马永昆,等. 超高压加工过程中花色苷降解动力学研究[J]. 食品与生物技术学报,2016,35(1):72-76.
[23]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.
[24]MUCHE B M, SPEERS R A, RUPASINGHE H. Storage temperature impacts on anthocyanins degradation, color changes and haze development in juice of Merlot and Ruby grapes (Vitis vinifera)[J]. Frontiers in Nutrition, 2018, 5(1):103-106.
[25]DANGLES O, BROUILLARD R. The co-pigmentation case: thermo dynamic data form temperature variation and relaxation kinetics[J]. Canadian Journal of Chemistry, 1992, 70(8):2174-2189.
[26]陈伟,方丹,曹少谦. 桑葚汁花色苷及其色泽热降解动力学研究[J]. 食品科技,2011,36(4):151-154, 158.
[27]刘春菊, 钱旻,宋江峰,等. 速冻莲藕片贮藏过程中品质变化动力学模型[J]. 农业工程学报,2017,33(6):301-308.
[28]韩燕,吴厚玖. 不同杀菌方式对橙汁色泽的影响[J]. 饮料工业,2012,15(1):23-27.
[29]宋江峰,李大婧,刘春泉. 温度对甜玉米果泥β-胡萝卜素和色泽变化的影响[J]. 江苏农业学报,2011,27(4):863-867.
[30]DEYLAMI M Z, RAHMAN R A, TAN C P, et al. Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study[J]. Journal of Food Engineering, 2016, 178:12-19.
[31]郭松年,董周永,孙海燕,等. 石榴汁花色苷热稳定性及其降解动力学研究[J]. 农业工程学报,2008,24(3):256-259.
[32]闫圣坤,李忠新,王庆惠,等. 热风干燥过程中小白杏色泽的变化及其动力学研究[J]. 食品与机械,2017,33(2):39-45.
[33]FRANCIS F J, CLYDESDALE F M. Food colorimetry: theory and applications[J]. Food Colorimetry Theory & Applications, 1975, 30(1):40-43.
[34]CEVALLOS-CASALS B A, CISNEROS-ZEVALLOS L. Stability of anthocyanin-based aqueous extracts of andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants[J]. Food Chemistry, 2004, 86(1):69-77.
[35]卢媛,俞尧,王慧, 等. 不同颜色糯玉米子粒中花色苷组分及抗氧化活性研究[J]. 玉米科学,2022,30(3):85-93.
[36]FANG Z X, ZHANG M, SUN Y F, et al. How to improve bayberry (Myricarubra sieb et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics[J]. Agricultural and Food Chemistry, 2006, 54(1):99-106.
[37]黄晓杰,田雪瑛,郭彦玲,等. 桑葚果浆中花色苷及其色泽的热降解动力学[J]. 食品与发酵工业,2014,40(5):77-81.
[38]戴意强,吴寒,单成俊,等.红茶菌发酵对黑莓汁理化性质的影响[J].生物加工过程,2021,19(6):686-692.

相似文献/References:

[1]田鹏,苏艳丽,康保珊,等.两个红梨品种花色苷合成相关基因及转录因子MYB10 表达模式分析[J].江苏农业学报,2015,(01):166.[doi:10.3969/j.issn.1000-4440.2015.01.026]
 TIAN peng,SU Yan-li,KANG Bao-shan,et al.Analyses of expression patterns of transcription factor MYB10 and anthocyanin synthesis genes in two red skin pear varieties[J].,2015,(07):166.[doi:10.3969/j.issn.1000-4440.2015.01.026]
[2]徐僡,郑远静,高方平,等.花色苷的生物合成及其影响因素研究进展[J].江苏农业学报,2019,(05):1246.[doi:doi:10.3969/j.issn.1000-4440.2019.05.035]
 XU Hui,ZHENG Yuan-jing,GAO Fang-ping,et al.Advances in the biosynthesis and influencing factors of anthocyanins[J].,2019,(07):1246.[doi:doi:10.3969/j.issn.1000-4440.2019.05.035]
[3]高磊,李慧,郑焕,等.果树中花色苷的生物合成及其调控机制研究进展[J].江苏农业学报,2022,38(01):258.[doi:doi:10.3969/j.issn.1000-4440.2022.01.031]
 GAO Lei,LI Hui,ZHENG Huan,et al.Advances in biosynthesis and regulation mechanism of anthocyanins in fruit trees[J].,2022,38(07):258.[doi:doi:10.3969/j.issn.1000-4440.2022.01.031]
[4]郭梦鸽,秦孝天,陈瑞丹.6个朱砂梅品种花色苷合成结构基因及转录因子编码基因的表达模式分析[J].江苏农业学报,2024,(02):367.[doi:doi:10.3969/j.issn.1000-4440.2024.02.019]
 GUO Meng-ge,QIN Xiao-tian,CHEN Rui-dan.Analysis of the expression pattern of structural genes and transcription factors encoding genes related to the anthocyanin synthesis in six cultivars of Prunus mume Cinnabar Purple Group[J].,2024,(07):367.[doi:doi:10.3969/j.issn.1000-4440.2024.02.019]

备注/Memo

备注/Memo:
收稿日期:2022-09-11基金项目:江苏省农业科技自主创新基金项目[CX(20)1002];江苏省苏北科技专项项目(XZ-SZ202128)作者简介:庞文倩(1996-),女,河南信阳人,硕士,主要从事食品加工与安全方面的研究。(E-mail)1482045863@qq.com通讯作者:刘春菊,(Tel)025-84391922,(E-mail)cjliu0306@163.com
更新日期/Last Update: 2023-11-17