Kinetics of the decolouring of carotenoid pigments
Kinetics of the decolouring of carotenoid pigments
复制标题
类胡萝卜素色素脱色动力学
DOI：
10.1002/jsfa.2740670203
复制
发表时间：
1995
影响因子：
4.1
通讯作者：
M. Jarén
中科院分区：
文献类型：
--
作者：
M. Mínguez;M. Jarén
研究了β-胡萝卜素、二酯化辣椒红色素和辣椒红色素对类胡萝卜素的脱色反应。该研究旨在确定温度升高、反应介质的性质和光的存在对反应动力学的影响。在无水介质中发生的反应遵循零级动力学，而在水性介质中发生的反应遵循一级动力学。光和温度加速降解反应，而不改变反应的形式。每个反应的热力学参数（活化能和活化焓）的值根据所使用的条件而不同，但这种变化是由于补偿效应。然而，这种效应的存在证实了脱色反应是类胡萝卜素降解的第一步，并且无论反应条件如何，该步骤对于所有颜料都是相同的，尽管该第一步的形式方面和动力学受到颜料性质和所用实验条件的强烈调节。
The decolouring reaction of carotenoids was studied using β-carotene, di-esterified capsanthin and capsanthin. The study was designed to determine what effects the increase in temperature, the nature of the reaction medium and the presence of light have on the kinetics of the reaction. The reactions that take place in an anhydrous medium follow a zero-order kinetics, while those that take place in an aqueous medium follow a first-order kinetics. Light and temperature accelerate the degradation reaction without changing the formal aspects of the reactions. The values for the thermodynamic parameters (activation energy and enthalpy of activation) of each reaction were different according to the conditions used, but this variation was due to a compensation effect. However, the existence of this effect confirms that the decolouring reaction is the first step of the carot-enoid degradation, and this step is identical for all of the pigments irrespective of the reaction conditions, although the formal aspects and kinetics of this first step are strongly modulated by the nature of the pigment and the experimental conditions used.