Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Degradation Kinetics of Anthocyanins in Purple-Fleshed Sweet Potato Pigment Concentrates and a Japanese Plum Juice Based Beverage

자색고구마 색소 농축액과 매실음료 Anthocyanin의 가열분해에 대한 속도론적 연구

  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2002.04.01
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Abstract

The effects of concentration and temperature on degradation of anthocyanins of purple-fleshed sweet potato pigment concentrate and a Japanese plum juice were determined over temperature ranges of 60 to $90^{\circ}C$ and 5 to $60^{\circ}C$, respectively. Degradation of anthocyanins in pigment concentrates followed the first-order reaction rate. Activation energies of the pigment solutions ranged 51.29-73.02 kJ/mol, linearly decreasing as concentration increased except the pigment solution of $8.4^{\circ}Brix$ which was not concentrated after extraction. Anthocynins in Japanese plum juice was also degraded by the first-order reaction kinetics with activation energy of 75.80 kJ/mol. Storage life of the beverage was extended with decreasing storage temperature. Pigment was ratained more than 80% until 8 months storage at $5^{\circ}C$.

자색고구마 anthocyanin 색소 용액은 가열에 의해 1차 반응속도식에 따라 색소 함량이 감소하였으며, 이 반응은 색소용액의 농도와 가열온도에 영향을 받았다. 이 반응의 활성화 에너지 값은 색소 용액의 농도에 따라 51.29-73.02 kJ/mol이었으며, 농축하지 않은 색소 추출액을 제외하면 활성화 에너지는 색소의 농도가 증가함에 따라 직선적으로 감소하였다. 자색고구마색소를 첨가한 매실음료의 anthocyanin 색소 역시 저장 중 1차 반응에 따라 색소가 감소하였는데, 저장온도가 낮아질수록 반응속도가 낮아져 저장기간이 증가하여, $5^{\circ}C$에서 저장한 경우는 저장 8개월까지 80%이상의 색소 잔존률을 나타냈다. 매실음료에 함유된 자색고구마 anthocyanin색소 변화에 대한 활성화 에너지는 75.80 kJ/mol이었다.

Keywords

References

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