[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]
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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()
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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1; 2; 刘春菊1; 2; 李大婧2; 李越1; 2; 赵邯1; 2; 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-qian1; 2; LIU Chun-ju1; 2; LI Da-jing2; LI Yue1; 2; ZHAO Han1; 2; NIU Li-ying2; WU Hai-hong2; BAI Bing1; CHEN Yan-ping3; YUAN Jian-hua3; ZHU 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 corn; anthocyanins; color; temperature; model; kinetics
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.

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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