猕猴桃果浆中叶绿素和颜色的热降解动力学
为了研究猕猴桃果浆加工中叶绿素和绿色的热降解规律，测定了不同温度（70、80、90℃）和pH值（pH值3．3、6．0、8．0）对猕猴桃果浆叶绿素含量和色差的影响。结果表明，猕猴桃叶绿素a、b和绿色值（-α^＊）的热降解属一级动力学反应；在相同pH值条件下，随温度升高，叶绿素a、b和绿色值（-α^＊）的反应速率常数（拓）降低，半衰期（t1／2）缩短；随pH值增加，叶绿素a的活化能（历）变化范围为14．69-66．02kJ／mol，叶绿素b为40．88-54．64kJ／tool，绿色值（-α^＊）为48．55-64．14kJ／mol；pH值3．3时叶绿素a、b的降解和绿色值（-α^＊）相关性较好。...
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| Published in | 农业工程学报 Vol. 28; no. 6; pp. 289 - 292 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
西北农林科技大学食品科学与工程学院,杨凌,712100
2012
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.3969/j.issn.1002-6819.2012.06.048 |
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| Abstract | 为了研究猕猴桃果浆加工中叶绿素和绿色的热降解规律，测定了不同温度（70、80、90℃）和pH值（pH值3．3、6．0、8．0）对猕猴桃果浆叶绿素含量和色差的影响。结果表明，猕猴桃叶绿素a、b和绿色值（-α^＊）的热降解属一级动力学反应；在相同pH值条件下，随温度升高，叶绿素a、b和绿色值（-α^＊）的反应速率常数（拓）降低，半衰期（t1／2）缩短；随pH值增加，叶绿素a的活化能（历）变化范围为14．69-66．02kJ／mol，叶绿素b为40．88-54．64kJ／tool，绿色值（-α^＊）为48．55-64．14kJ／mol；pH值3．3时叶绿素a、b的降解和绿色值（-α^＊）相关性较好。猕猴桃果浆加工中适量提高pH值可减少叶绿素和绿色的损失。 |
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| AbstractList | TS255.4; 为了研究猕猴桃果浆加工中叶绿素和绿色的热降解规律,测定了不同温度(70、80、90℃)和pH值(pH值3.3、6.0、8.0)对猕猴桃果浆叶绿素含量和色差的影响.结果表明,猕猴桃叶绿素a、b和绿色值(-a*)的热降解属一级动力学反应；在相同pH值条件下,随温度升高,叶绿素a、b和绿色值(-a*)的反应速率常数(k)降低,半衰期(t1/2)缩短；随pH值增加,叶绿素a的活化能(Ea)变化范围为14.69～66.02 kJ/mol,叶绿素b为40.88～54.64 kJ/mol,绿色值(-a*)为48.55～64.14 kJ/mol; pH值3.3时叶绿素a、b的降解和绿色值(-a*)相关性较好.猕猴桃果浆加工中适量提高pH值可减少叶绿素和绿色的损失. 为了研究猕猴桃果浆加工中叶绿素和绿色的热降解规律，测定了不同温度（70、80、90℃）和pH值（pH值3．3、6．0、8．0）对猕猴桃果浆叶绿素含量和色差的影响。结果表明，猕猴桃叶绿素a、b和绿色值（-α^＊）的热降解属一级动力学反应；在相同pH值条件下，随温度升高，叶绿素a、b和绿色值（-α^＊）的反应速率常数（拓）降低，半衰期（t1／2）缩短；随pH值增加，叶绿素a的活化能（历）变化范围为14．69-66．02kJ／mol，叶绿素b为40．88-54．64kJ／tool，绿色值（-α^＊）为48．55-64．14kJ／mol；pH值3．3时叶绿素a、b的降解和绿色值（-α^＊）相关性较好。猕猴桃果浆加工中适量提高pH值可减少叶绿素和绿色的损失。 |
| Author | 张丽华 李顺峰 刘兴华 王丽丁 孙晓璐 |
| AuthorAffiliation | 西北农林科技大学食品科学与工程学院,杨凌712100 |
| AuthorAffiliation_xml | – name: 西北农林科技大学食品科学与工程学院,杨凌,712100 |
| Author_FL | Li Shunfeng Liu Xinghua Sun Xiaolu Zhang Lihua Wang Liding |
| Author_FL_xml | – sequence: 1 fullname: Zhang Lihua – sequence: 2 fullname: Li Shunfeng – sequence: 3 fullname: Liu Xinghua – sequence: 4 fullname: Wang Liding – sequence: 5 fullname: Sun Xiaolu |
| Author_xml | – sequence: 1 fullname: 张丽华 李顺峰 刘兴华 王丽丁 孙晓璐 |
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| ClassificationCodes | TS255.4 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DocumentTitleAlternate | Kinetics of chlorophyll degradation and color loss in heated kiwifruit puree |
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| EndPage | 292 |
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| Keywords | 温度 动力学 降解 猕猴桃果浆 PH 热降解 叶绿素 |
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| Notes | dynamics, chlorophyll, temperature, PH, degradation, kiwifruit pulp, thermal degradation 11-2047/S Abstract： In order to investigate thermal degradation kinetics of chlorophyll and green color of kiwifruit puree during heat processing, the effects of pH value on the chlorophyll degradation and visual green color loss in kiwifruit puree were studied at 70,80 and 90℃ combined with pH value of 3.3, 6.0 and 8.0. Results showed that the breakdown of chlorophyll a, chlorophyll b and green color loss （-α^＊） values followed a first-order reaction. With the increase of temperature and pH value, the rate constant and half-life value of chlorophyll a, chlorophyll b and green color loss （-α^＊） values decreased. The activation energies ranged from 14.69-66.02 KJ/mol, 40.88-54.64 kJ/mol and 48.55-64.14 kJ/mol for chlorophyll a, chlorophyll b and green color loss （-α^＊） values, respectively. In addition, significant correlation between chlorophylls and green color loss （-α^＊） values were found for kiwifruit puree at pH 3.3. H |
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| PublicationTitle | 农业工程学报 |
| PublicationTitleAlternate | Transactions of the Chinese Society of Agricultural Engineering |
| PublicationTitle_FL | Transactions of the Chinese Society of Agricultural Engineering |
| PublicationYear | 2012 |
| Publisher | 西北农林科技大学食品科学与工程学院,杨凌,712100 |
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| StartPage | 289 |
| SubjectTerms | 动力学，叶绿素，温度，PH，降解，猕猴桃果浆，热降解 |
| Title | 猕猴桃果浆中叶绿素和颜色的热降解动力学 |
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