以新榨蓝靛果汁为试材,采用控制温度、调节pH值、连续充N2等方法,探讨蓝靛果汁花色苷的热降解动力学,为深加工条件的优化控制及保质期的预测提供科学的依据。结果表明:蓝靛果花色苷对热不稳定,花色苷的降解过程符合一级动力学反应。随着pH值和温度的升高,蓝靛果花色苷的热降解半衰期(t1/2)和活化能(Ea)显著下降,研究表明充氮气处理可以提高蓝靛果花色苷的稳定性。

The fresh extracting Lonicera edulis Turcz Juice was used in the study of thermal degradation dynamic of Anthocyanins in Lonicera edulis Turcz Juice.The pH value adjusting,temperatures control and nitrogen treatment were used in optimization the deep-processing conditions as well as providing the scientific basis for the shelf-life prediction.The result showed that the anthocyanins in Lonicera edulis Turcz Juice was unstable with heat treatment and degradation was a first order dynamic process.With the increase of temperature and pH value,the thermal degradation half-life(t1/2) and activation energy(Ea) of anthocyanins decreased significantly.The result showed that Nitrogen treatment could increase the stability of anthocyanins in Lonicera edulis Turcz Juice.