Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

被引：0
作者：
Jing Li
Huige Song
Nan Dong
Guohua Zhao
机构：
[1] Southwest University,College of Food Science
[2] Neijiangshizhongqun Food and Drug Administration,undefined
[3] Food Engineering and Technology Research Centre of Chongqing,undefined
[4] Chongqing Sweet Potato Engineering and Technology Centre,undefined
来源：
Food Science and Biotechnology | 2014年 / 23卷
关键词：
anthocyanin; degradation kinetic; sweet potato; ascorbic acid; thermal process;
D O I：
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中图分类号：
学科分类号：
摘要：
Storage (4°C and 25°C, 28 days) and thermal (70°C–90°C, 6 h) stabilities of purple sweet potato anthocyanins (PSPAs) with varying concentrations of ascorbic acid (AA) were investigated in a model soft drink medium. For storage stability, the model drink was sterilized at 85°C for 15 min prior to storage. Zero-order kinetics and first-order kinetics were fitted for storage degradation at 4°C and 25°C, respectively. However, all data for thermal degradation fitted first-order kinetics. The temperature dependence on degradation was modeled after the Arrhenius equation. Storage degradation of PSPAs was increased by the presence of AA (40–360 mg/L). Retarded thermal degradation was be achieved by adding 120 mg/L of AA, while accelerated thermal degradation resulted from 360 mg/L of AA. Heat treatment did not markedly change the DPPH radical-scavenging activity of PSPAs.
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页码：89 / 96
页数：7
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