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Citation: FAN Jin-Ling, ZHU Wen-Xue, GONG Wei-Dong, SHEN Jun-Wei, MA Hai-Le. Thermal Stability and Degradation Kinetics of Anthocyanin in Tree Penoy Extract[J]. Chinese Journal of Applied Chemistry, ;2010, 27(2): 231-236. doi: 10.3724/SP.J.1095.2010.90159 shu

Thermal Stability and Degradation Kinetics of Anthocyanin in Tree Penoy Extract

a. Food and Bioengineering College, Henan University of Science and Technology, Luoyang 471003;
b. Inspection and Quarantine Technology Centre of Henan Entry-Exit Inspection and Quarantine Bureau of Luoyang Branch, Luoyang 471003

Received Date: 4 March 2009
Revised Date: 14 May 2009

Anthocyanin stability of tree penoy was evaluated under different pH and temperature conditions during heating. Analysis of kinetic data suggests a first-order reaction for the degradation of tree penoy anthocyanin with the half-lives of 27.0 to 7.9,32.1 to 8.5,27.9 to 8.9,35.9 to 9.4 and 27.3 to 10.7 h for samples at pH 2.6,3.0,3.6,4.0 and 4.6 between 70 and 90℃,respectively. Increasing temperature from 70 to 90℃,it enhanced the degradation of anthocyanin during heating. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The activation energy values for the degradation of tree penoy anthocyanin at different pH values(2.6~4.6) ranged from 48.4 to 69.4 kJ/mol. The first order kinetic constants show the following decreased order for individual anthocyanins:cyanidin 3-O-glucoside > peonidin 3-O-glucoside > cyanidin 3,5-di-O-glucoside > peonidin 3,5-di-O-glucoside. Tree penoy anthocyanin degradation involves in brown pigment formation. The browning index increased with increasing heating time,temperature and pH.
- tree penoy,
- anthocyanin,
- thermal stability,
- browning,
- degradation kinetics
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