摘要
以鲜龙葵果为原料提取龙葵红色素，实验测定该色素提取液在30-80℃温度下于527nm波长的吸光度值，以此表征其稳定性，在此基础上归纳该色素热降解化学动力学方程。结果表明：其热降解属于一级动力学反应，降解反应的半衰期随温度的升高指数性降低．反应速率常数则指数性增大，反应活化能为75．518kJ／mol，该色素在60℃以下温度稳定性较好，该色素适用于冷加工食品着色。
The red pigment was extracted from fresh Solanum Nigrum.The absorbance of extract was measured at 527nm wavelength under the several temperature from 30℃ to 80℃, and the pigment stability was indicated by absorbance.On the base, we concluded the dynamics equations to describe the degrading reaction of the pigment.The results showed that the thermal degrading reactions belonged to the first class dynamics reaction.The half-life of the pigment degrading reaction was reduced in exponential pattern and the reaction rate constant was increased in exponential pattern as the temperature went up.Activation energy was 75.518kJ/mol The pigment was stability relatively under 60℃.These results indicated that the red pigment suited to cold-process for food coloring.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期309-311,共3页
Science and Technology of Food Industry
关键词
龙葵色素
热降解
化学动力学
red pigment of Solanum Nigrum
thermal degradation
chemical dynamics
