多条件在线光度法测定桑葚色素稳定性
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浙江省公益技术应用研究(分析测试)项目(2018C37046);浙江省“生物工程”一流学科项目(ZS2020010);宁波市公益类科技计划重点项目(2019C10005);浙江省大学生科技创新(新苗人才计划)项目(2019R420013)


Determination of Stability of Mulberry Pigment by Multi-conditions Controlled Online Spectrophotometry
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    摘要:

    为提高天然色素稳定性测定效率,开发一种多条件在线光度法实时动力学数据采集装置,采用初始动力学法测定桑葚色素褪色动力学参数,考察温度、光照、氧化剂等对其稳定性的影响。结果表明,该装置功能丰富、准确稳定,适用于慢速液体均相过程实时动力学数据自动采集,特别是天然色素稳定性的监测。桑葚色素颜色与酸碱度相关,当pH值为3时呈现鲜艳红色。热、光、氧化降解均符合一级动力学,热降解表观活化能为60.2 kJ/mol,高温、紫外线暴露和氧化剂会加速色素破坏,低温、紫外阻隔材料及适量维生素C对色素具有保护作用。

    Abstract:

    In order to accelerate the detection efficiency of natural pigments stability, a new type of versatile and multi-conditions controlled apparatus for real-time kinetics based on online spectrophotometry was developed and applied to fading kinetic parameter determination of mulberry pigment with initial kinetic method, the effects of temperature, light and oxidant on stability were investigated. Results suggested that the apparatus was simple and extensibility, accurate and stable, applicable to automatic and unattended data acquisition of real-time kinetics of slow liquid homogeneous reaction process, especially for the stability monitoring of natural pigments. The color of mulberry pigments was related to pH values, and it presented bright red color at pH 3. Thermal, light irradiation and oxidative degradations of mulberry pigments followed first-order kinetics, the apparent activation energy of thermal degradation was 60.2 kJ/mol. High temperature, ultraviolet exposure and oxidant sped up the pigment degradation significantly. Low temperature, ultraviolet barrier package materials and a proper amount of VC showed protective effects.

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张凯龙;倪貌貌;顾玮;宋亚萍;郭斌;汪财生.多条件在线光度法测定桑葚色素稳定性[J].中国食品学报,2021,21(5):377-382

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  • 在线发布日期: 2021-06-07
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