Karaoglan Hatice Aybuke, Keklik Nene Meltem, Develi Isıklı Nursel
Department of Food Engineering, Cumhuriyet University, 58140 Sivas, Turkey.
J Food Sci Technol. 2019 Jan;56(1):30-39. doi: 10.1007/s13197-018-3434-1. Epub 2018 Nov 26.
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R 0.906-0.992, RMSE 0.071-0.192).
在本研究中，研究了脉冲紫外（PUV）光对花青素降解动力学以及芜菁汁理化性质的影响。将PUV光照射到距离氙灯石英窗3个不同距离（5、8、13厘米）的芜菁汁上，照射5个不同时间（5、15、30、45、60秒）。在每个水平的PUV光处理后，芜菁汁的pH值、总酸度（乳酸百分比）、单体花青素含量、颜色密度、色调、亮度和颜色成分百分比（黄色、红色和蓝色）均发生了显著变化。PUV光处理后花青素的最大降解率约为63%。随着处理时间延长和距离缩短，花青素降解、亮度、黄色和蓝色百分比增加，而红色百分比降低。与一级动力学（R 0.906 - 0.992，RMSE 0.071 - 0.192）相比，威布尔模型（R 0.982 - 0.998，RMSE 0.087 - 0.133）能更准确地描述暴露于PUV光下的芜菁汁中单体花青素的降解情况。
