Effect of sugar on the anthocyanin degradation and water mobility in roselle anthocyanin model system using O-17 NMR.

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Effect of sugar on the anthocyanin degradation and water mobility in roselle anthocyanin model system using O-17 NMR.
出版類型SCI(Sciences Citation Index)
出版年度2004
AuthorsPI-JEN TSAI, 蔡碧仁
開始頁3097
頁數2
出版日期2004 / 8
其他編號0000
中文摘要

The purpose of this study was to try to elucidate the relationship between anthocyanin degradation and water mobility using 17O NMR. A model system containing anthocyanin from roselles with different sugar concentrations (20, 40, 60%) was used to compare the effect of sugar (sucrose and honey) on the kinetics of anthocyanin degradation and water mobility after heating. Data on the anthocyanin degradation index (DI), half-life of anthocyanin, and activation energy of anthocyanin degradation showed that sucrose was a good anthocyanin protector, especially at high concentration. However, honey led to a severe anthocyanin degradation after its concentration reached 40% or it was heated to temperatures >50 °C. Spin?spin relaxation rates (R2) of water using 17O NMR were further used to monitor the water mobility in two sugar systems to explain the differences in browning under the same concentration and water activity. R2 in sucrose was significantly higher than that in honey after the concentration reached 40%. Apparently, increasing the ability to bind with water molecules favored the stability of anthocyanin in sucrose solution.

期刊名稱J. Agric. Food Chem
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