Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
Food Res Int. 2017 Sep;99(Pt 2):862-867. doi: 10.1016/j.foodres.2016.12.009. Epub 2016 Dec 21.
The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.
研究了在 50、60 和 70°C 的对流加热下，油桃果实中类胡萝卜素和颜色降解以及呋喃酮形成的动力学。类胡萝卜素和颜色（表示为总色差（TCD））的降解分别遵循一级和零级动力学。类胡萝卜素降解的活化能（Ea）范围从 13-顺-β-胡萝卜素的 73.7kJ/mol 到叶黄素的 120.7kJ/mol，所有反式-β-胡萝卜素的 Ea 约为 91kJ/mol。紫黄质和玉米黄质对热处理最敏感。呋喃酮的演变符合零级动力学模型。呋喃酮形成的 Ea 为 83.3kJ/mol，Q（温度系数）分别在 50-60°C 和 60-70°C 的温度范围内从 1.59 变化到 4.14。
