Stability of anthocyanin in wild blueberry fruit and its degradation kinetics

作     者：Na Zhang College of Food Engineering Harbin University of Commerce Harbin Heilongjiang Province China Qingqi Guo College of Forestry Northeast Forestry University Harbin Heilongjiang Province China Yongqiang Ma College of Food Engineering Harbin University of Commerce Harbin Heilongjiang Province China 

会议名称：《2010 3rd International Conference on Future BioMedical Information Engineering (FBIE 2010)》

会议日期：2010年

学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

关 键 词：wild blueberry fruit anthocyanin stability degradation kinetics 

摘      要：The effect of temperature on anthocyanin in wild blueberry fruit and chromatism were mensurated,and degradation kinetics of anthocyanin in wild blueberry fruit was *** results show that the anthocyanin in wild blueberry fruit is instable to heat,the degradation of anthocyanin in wild blueberry fruit is followed first-order reaction kinetics,and the thermal degradation activation energy of anthocyanin in wild blueberry fruit is 27.52 kJ/mol,the k0 is *** theoretical value and experimental value are propinquity,which indicate that the model is appropriate.