Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

文献类型： 外文期刊

第一作者： Hou, Zhaohua

作者： Hou, Zhaohua;Qin, Peiyou;Zhang, Yan;Ren, Guixing;Hou, Zhaohua;Cui, Songhuan

作者机构：

关键词： anthocyanins;HPLC/DAD/MS;black rice;degradation kinetics

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

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收录情况： SCI

摘要： Black rice is rich in anthocyanins-plant pigments. The aim of this work was to identify anthocyanins in black rice using high-performance liquid chromatography (HPLC)-electrospray ionization - mass spectrometry with diode array detection. Four different anthocyanins (cyanidin-3-glucoside, peonidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside) were identified in black rice. Thermal stability of the four anthocyanins in black rice extract was studied at selected temperatures (80 ℃, 90 ℃ and 100 ℃) in the range of pH 1.0-pH 6.0. The results indicated that the thermal degradation of anthocyanins followed the first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The calculated values of activation energies (Ea), t_(1/2) and k were different for the four anthocyanins. The degradation rate of monomeric anthocyanin increased with increasing heating temperature and pH values. Especially, as heating temperature increasing to 100 ℃ and pH value to 5.0.

分类号： TS2

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