刺梨多酚贮藏、加工稳定性及降解动力学研究OA

[Objective]Differences in the stability of free phenols and bound phenols in Rosa roxburghii Tratt(RRT)under different storage and processing conditions,and their thermal degradation kinetics characteristics were investigated,to provide a theoretical reference for the application of RRT polyphenols in food and functional food.[Method]Free and bound phenols were extracted from Guizhou RRT,and then detected by Folin-Ciocalteu method under various conditions such as temperature,light,pH,oxidant,re-ducing agent and preservatives for exploring the stability differences.Then the thermal degradation kinetics were further analyzed by zero and first order kinetic equations.[Result]The oxidant H2O2 and reducing agent Na2SO3 negatively affected the stability of poly-phenols,causing significant decreases in the retention rate,however,darkness,acidity(pH＜6.0),50 ℃ and preservatives were contributed to good stability;bound polyphenols exhibited better stability than free phenols.In addition,the degradation of free poly-phenols and bound polyphenols in RRT both was in accord with the first order kinetic model.Further investigation found that thermal degradation of free polyphenols was an endothermic and non-spontaneous reaction.[Conclusion]Products containing RRT polyphe-nols are recommended to be processed and stored under low-temperature and acidic conditions to ensure product quality.Further de-velopment should consider the characteristics of various polyphenol forms and specific application requirements.