The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments
复制标题
热处理过程中茄子皮花青素的降解规律及强化模型食品体系的抗氧化能力
DOI：
10.1016/j.fbio.2020.100701
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发表时间：
2020-08
期刊：
影响因子：
5.2
通讯作者：
邓泽元
中科院分区：
文献类型：
--
作者：
zhang Yanfei;孙永;zhang hua;麦绮莹;张兵;李红艳;邓泽元
以茄子皮为原料，设计了模拟食品系统，研究了食品状态和热处理方式对茄子皮中花色苷降解、褐变和聚合物形成以及抗氧化能力变化的影响。确定了花色苷的降解途径。花色苷的降解遵循一级动力学规律，蒸饼干（固态）和煮饼干（糊状）的花色苷降解速率常数分别为0.24和0.38 h− 1，低于蒸液和煮液的0.71和0.39 h− 1。在蒸饼干、煮饼干、蒸液和煮液中的半衰期分别为2.86、1.79、0.98和1.78 h。花色苷含量与褐/聚合色的产生呈负相关。棕色/聚合物颜色指数的增加遵循零级动力学。对于蒸制和饼干、蒸制和煮沸的液体，棕色指数的k值分别为0.06、0.10、0.10和0.10 h-1，聚合物颜色指数的速率常数分别为0.04、0.06、0.05和0.07 h-1。随着处理时间的延长，抗氧化活性逐渐降低。因此，对于固态食品，蒸法比煮法更有利于花色苷的保留，而对于液态食品，煮法更有利于花色苷的保留。
A model food system was designed to explore the effects of food status and thermal treatment ways on degradation of crude anthocyanins from eggplant peel, formation of brown/polymeric color and changes of antioxidant capacity. The pathway of anthocyanin degradation was identified. Degradation of anthocyanins followed first-order kinetics and the rate constant value of anthocyanins were 0.24 and 0.38 h−1for steamed cookies (solid-state) and boiled cookies (paste), respectively, which was lower than that of 0.71 and 0.39 h−1for steamed liquid and boiled liquid, respectively. And the half-lives were 2.86, 1.79, 0.98 and 1.78 h steamed cookies, boiled cookies, steamed liquid and boiled liquid, respectively. The anthocyanin content was negatively correlated with the production of brown/polymeric color. The increase of brown/polymeric color index follows zero-order kinetics. The k values of brown index were 0.06, 0.10, 0.10 and 0.10 h−1and the rate constants of polymeric color index were 0.04, 0.06, 0.05 and 0.07 h−1for steamed and cookies, steamed and boiled liquid, respectively. The antioxidant activities decreased gradually with treatment time. In conclusion, steaming was a better way to retain anthocyanin than boiling for solid state food, while, boiling was preferable for liquid food.
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影响因子：
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作者：
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影响因子：
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