Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave Treatment

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• 作者：Mengyao Zhao ; Yuan Li ; Xiayang Xu ; Jihong Wu ; Xiaojun Liao ; Fang Chen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2013
• 出版时间：January 16, 2013
• 年：2013
• 卷：61
• 期：2
• 页码：373-378
• 全文大小：276K
• 年卷期：v.61,no.2(January 16, 2013)
• ISSN：1520-5118

文摘

Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value, and initial concentration of anthocyanins (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu) was investigated in this study. Results showed that the degradation of both Acys was accelerated with the increase of microwave power, energy density, temperature, pH value, and initial concentration of Acys. The degradation process of both Acys followed the first-order kinetics model (R² > 0.94), whereas the relationship between Acys degradation and energy density fitted to the logistic model well (R² > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with heating in a 98 卤 2 掳C water bath, both Acys degraded more rapidly under microwave treatment at 100 掳C, indicating the occurrence of microwave effect. The results provide a guide for the scientific application of microwave treatment.

Keywords:

microwave; anthocyanins; degradation; kinetics; malvidin-3-glucoside; malvidin-3,5-diglucoside