Degradation kinetics of anthocyanins in purple sweet potato wine during storage
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摘要: 以紫薯酒为原料,探究了紫薯酒中花色苷在不同贮藏温度、p H和光照条件下贮藏的稳定性和降解动力学。结果表明:紫薯酒在贮藏过程中,花色苷受不同温度、p H和光照条件的影响,其降解规律符合一级反应动力学规律,反应速率常数k越大,半衰期t1/2越小。在5℃与25℃条件下较稳定,在37℃极易分解。p H为3.5时,紫薯酒花色苷稳定性最好。紫薯酒花色苷在避光条件下较稳定,在日光灯与室内散射光照射下易分解,在棕色玻璃瓶中贮藏可减少光照对花色苷的降解。因此紫薯酒在贮藏时应尽量保持低温和避光,将p H调整为3.5为宜。Abstract: In this work,the effects of storage temperature,p H and light on the storage stability,degradation kinetics of anthocyanins in purple sweet potato wine were examined.Results showed that the degradation of anthocyanins were affected by temperature,p H,light and followed a first order reaction. The higher the reaction rate constant k was,the smaller the half-life t1 /2would be.Anthocyanins in purple sweet potato wine were stable at 5 ℃ and 25 ℃,and were easy to degrade at 37 ℃. At p H3.5,anthocyanins in purple sweet potato wine were most stable.Anthocyanins in purple sweet potato wine were stable in dark,and were prone to degrade in daylight lamp and diffused light. Storage in brown glass bottle can reduce degradation of anthocyanins by diffused light.Accordingly,purple sweet potato wine should better be stored in low-temperature and dark places at p H3.5.
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Keywords:
- purple sweet potato wine /
- anthocyanins /
- storage stability /
- reaction kinetics
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