Food and Fermentation Industries

Kinetics Study on EGCG Changes During Thermal Processing

  • Wu Ping ,
  • Xia Tao ,
  • Gao Li-ping ,
  • Dai Qian-ying ,
  • Wang Yun-sheng ,
  • Li Zhao
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Online published: 2010-11-25

Abstract

This paper studied the variation of degradation,epimerization and de-gallate acid reaction of Epigallocatechin Gallate(EGCG) under the conditions of different heat treatment(4~100 ℃) by using the Arrhenius equation,and established the related kinetic predicting model.The results showed that the degradation,epimerization and de-gallate acid reaction of EGCG complied with the first order reaction during heat treatment,the Arrhenius equation was able to be used to fit(R2> 0.9),the rate constants went up as the temperature raised.The Ea(activation energy) and A(frequency factor) in prediction model were 53.90kJ/mol and 5.698 × 104,98.60kJ/mol and 7.315 × 1012,85.34kJ/mol and 5.112 × 1010,respectively,which indicating that the degradation of EGCG was the most easily reaction,and epimerization of EGCG was the most difficult reaction;the relative error of the model predicted value and actual value was less than 13%.Therefore,the changes of EGCG was able to be predicted according to Arrhenius equation under the condition of heat treatment.

Cite this article

Wu Ping , Xia Tao , Gao Li-ping , Dai Qian-ying , Wang Yun-sheng , Li Zhao . Kinetics Study on EGCG Changes During Thermal Processing[J]. Food and Fermentation Industries, 2010 , 36(11) : 34 -39 . DOI: 10.13995/j.cnki.11-1802/ts.2010.11.039

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