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Investigation of (+)-catechin stability under ultrasonic treatment and its degradation kinetic modeling

机译:超声波处理下(+)-儿茶素的稳定性及其降解动力学模型的研究

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摘要

(+)-Catechin (CA) is extremely difficult to be extracted using ultrasound-assisted extraction technique as CA is unstable under high temperature and oxidation condition. Thus, the stability of CA under various ultrasonic treatment conditions was properly investigated in the present study. The degradation ratio of CA gradually increased with the increase in either the ultrasonic frequency or the input power when the ultrasonic frequency was below 135kHz or the ultrasonic power was below 0.45W/cm(2). Additionally, the primary degradation product of CA was identified as epicatechin (EC) that was epimerized by CA. Reaction kinetics analysis confirmed that the degradation of CA under ultrasonic treatment followed first-order kinetics. In addition, ultrasonic treatment induced the increase in kinetic constant (k) and frequency factor (A), while the apparent activation energies (E-a) of CA degradation only decreased at 135kHz. A mathematical model was established to accurately predict the degradation level of CA under various ultrasonic conditions. The results are of great significance for the ultrasonic extraction of CA from plants without sacrificing the recovery rate.Practical applications(+)-Catechin (CA), which is sensitive to many environmental factors, possesses many physicochemical properties and biological activities. However, due to limited investigations about using ultrasound to extract CA, the stability of CA under ultrasonic treatment was not well studied and no appropriate ultrasound-assisted extraction method for CA has been developed. Hence, it is essential to understand the stability of CA under ultrasonic treatment. In the present work, the stability of CA under various ultrasonic treatment conditions was properly investigated. A mathematical model was established to accurately predict the degradation level of CA under various ultrasonic conditions. The results are of great significance for the ultrasonic extraction of CA from plants without sacrificing the recovery rate.
机译:(+)-儿茶素(CA)极难使用超声辅助提取技术提取,因为CA在高温和氧化条件下不稳定。因此,在本研究中适当研究了CA在各种超声处理条件下的稳定性。当超声频率低于135kHz或超声功率低于0.45W / cm时,CA的降解率随着超声频率或输入功率的增加而逐渐增加(2)。此外,CA的主要降解产物被鉴定为表儿茶素(EC),并被CA差向异构化。反应动力学分析证实,超声处理下CA的降解遵循一级动力学。此外,超声波处理引起动力学常数(k)和频率因子(A)的增加,而CA降解的表观活化能(E-a)仅在135kHz时降低。建立了数学模型以准确预测各种超声条件下CA的降解水平。该结果对于从植物中超声提取CA而不影响回收率具有重要意义。实际应用(+)-儿茶素(CA)对许多环境因素敏感,具有许多理化性质和生物活性。然而,由于关于使用超声波提取CA的研究有限,因此在超声处理下CA的稳定性尚未得到很好的研究,因此尚未开发出合适的超声辅助CA提取方法。因此,有必要了解CA在超声处理下的稳定性。在目前的工作中,适当研究了CA在各种超声处理条件下的稳定性。建立了数学模型以准确预测各种超声条件下CA的降解水平。该结果对于从植物中超声提取CA而又不影响回收率具有重要意义。

著录项

  • 来源
    《Journal of food process engineering》 |2018年第8期|e12904.1-e12904.7|共7页
  • 作者单位

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

    BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Engn Res Ctr Food Addit & Ingredients, Beijing Higher Inst,Sch Food & Chem Engn, Beijing 100048, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
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