Stability and Degradation Kinetics of Anthocyanins in Mockstrawberry
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Abstract:
To investigate the stability and degradation kinetics of anthocyanins in mockstrawberry under various conditions, the effects of different pHs, temperatures, light intensities, oxidizing agents, reducing agents and metal ions on the stability of anthocyanins were determined by the pH differential method. The research showed that the thermal degradation of anthocyanins in mockstrawberry under different pH conditions conformed to the first-order kinetic model, and the stability of anthocyanins under strong acid conditions was higher than those under weak acid and neutral conditions; The thermal stability of anthocyanins in mockstrawberry was poor. With the increase of ambient temperature, the degradation rate k increased, and the half-life and the decline time D value shortened. The maximum activation energy was 68.65 kJ/mol at pH 2.0, and the minimum activation energy was 42.35 kJ/mol at pH 5.0. The thermal degradation was an endothermic and non-spontaneous reaction; Both 6 000 lx light and H2O2 could accelerate the degradation of anthocyanins in mockstrawberry, and the degradation of anthocyanins under light and H2O2 conditions conformed to the first-order kinetic model. The degradation rate under lighting condition was 0.012 3 d-1, with the half-life being 56.35 d; the degradation rate increased with the increase of H2O2 volume fraction under H2O2; Na2SO3with a mass fraction of 0.20% had an inhibitory effect on the degradation of anthocyanins in mockstrawberry; Na+ and K+ had no effect on the stability of anthocyanins in mockstrawberry, whilst Al3+, Cu2+ and Fe3+ could significantly destroy the stability of anthocyaninsin mockstrawberry. In summary, the anthocyanins of mockstrawberry should be produced and processed under the conditions of acidic pH, low temperature, light avoidance, and absence of oxidants and Fe3+to avoid a great deal of degradation.
