SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Institute of Electric Power, North China University of Water Conservancy and Electric Power, 36 Beihuan Road, Zhengzhou 450011, China.
Food Res Int. 2018 Mar;105:121-128. doi: 10.1016/j.foodres.2017.10.050. Epub 2017 Nov 3.
We investigated the types, degradation kinetics, and antioxidant capacities of anthocyanins in purple potato slices subjected to air-impingement jet drying (AIJD) at different drying temperatures (50, 65, and 80°C). Petunidin-3-p-coumaroylrutinoside-5-glucoside was the predominant anthocyanin in AIJD-treated purple potato and was positively correlated with antioxidant capacity. Anthocyanin concentration decreased with drying time, and anthocyanin degradation followed first-order reaction kinetics. At high drying temperatures, anthocyanin degradation had higher degradation rates and shorter half-life than at low drying temperatures. Thermodynamic results revealed that the degradation of anthocyanins is a non-spontaneous, endothermic reaction and that the transition state has lower structural freedom than the reactant. AIJD at 65°C contributed to the highest anthocyanin content and antioxidant capacity.
我们研究了在不同干燥温度（50、65 和 80°C）下空气冲击射流干燥（AIJD）对紫薯片中花色苷的类型、降解动力学和抗氧化能力的影响。在 AIJD 处理的紫薯中，矢车菊素-3-对香豆酰基芦丁糖苷-5-葡萄糖苷是主要的花色苷，与抗氧化能力呈正相关。花色苷浓度随干燥时间的延长而降低，花色苷降解遵循一级反应动力学。在较高的干燥温度下，花色苷的降解具有更高的降解速率和更短的半衰期。热力学结果表明，花色苷的降解是非自发的、吸热反应，过渡态的结构自由度低于反应物。在 65°C 下进行 AIJD 有助于获得最高的花色苷含量和抗氧化能力。
