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单宁对紫甘薯花色苷的辅色作用研究

Studies on the copigmentation effect of tannin on purple sweet potato anthocyanins

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【作者】 朱洪梅韩永斌顾振新范龚健

【Author】 ZHU Hong-mei,HAN Yong-bin,GU Zhen-xin~*,FAN Gongjian (Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China)

【机构】 南京农业大学农业部农畜产品加工与质量控制重点开放实验室南京农业大学农业部农畜产品加工与质量控制重点开放实验室 江苏南京210095江苏南京210095

【摘要】 在不同温度和光照条件下研究了紫甘薯花色苷、紫甘薯花色苷单宁辅色动力学特性。结果表明,在缓冲液pH值为4.0条件下,添加0.1 mo.lL-1单宁的紫甘薯花色苷热降解活化能为43.09 kJ.mol-1,比紫甘薯花色苷高11.57%。与紫甘薯花色苷相比,同一温度下单宁紫甘薯花色苷热降解速率低,半衰期长,耐热性好。单宁紫甘薯花色苷光降解速率是紫甘薯花色苷的92.8%。表明单宁能增强花色苷对光、热的稳定性,对紫甘薯花色苷有辅色作用。

【Abstract】 Kinetics proportion of purple sweet potato anthocyanin(PSPA),copigmentation between PSPA and tannin at different temperature and light intension were studied in this paper.When 0.1 mol·L~-1 tannin was added at pH4.0 buffer,the heat-degradation active energy of PSPA was 43.09 kJ·mol~-1,which was 11.57% higher than that of PSPA without tannin.Compared with PSPA without tannin,heat degradation velocity of PSPA-tannin complex was lower,heat half life longer.It suggested that PSPA-tannin complex was more heat-resistant than PSPA without tannin.Light-degrading velocity of PSPA-tannin complex was 92.8% of that of PSPA without tannin.These results suspected that tannin could improve stabilities of PSPA to heat and light and have copigmentation effect to PSPA.

【关键词】 紫甘薯单宁花色苷辅色作用动力学
【Key words】 purple sweet potatotanninanthocyanincopigmentationkinetics
【基金】 江苏省科技厅高新技术项目(BG2004323)
  • 【文献出处】 南京农业大学学报 ,Journal of Nanjing Agricultural University , 编辑部邮箱 ,2006年03期
  • 【分类号】S531
  • 【被引频次】41
  • 【下载频次】585
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