为了研究桑葚果浆加工中花色苷和色泽的热降解规律,测定了不同温度(75、80、85、90℃)下桑葚果浆花色苷含量和色泽值的影响,并建立了花色苷与色泽值的相关性。结果表明:桑葚果浆中花色苷的热降解符合一级动力学反应,L*、a*和TCD*值的热降解符合联合动力学反应,b*值的热降解符合零级动力学反应。花色苷的降解与L*、a*和TCD*值正相关,与b*值负相关。

Thermal degradation kinetics of anthocyanin and visual color of mulberry puree during heat processing was investigated to study the relationship between visual colour and anthocyanin. Results showed that the breakdown of anthocyanin followed a first-order reaction,L*,a*and TCD*values followed a combined kinetics model. The degradation of anthocyanins showed positive correlation with L*,a*and TCD*values,and negative correlation with b* value.