蒜氨酸的热解动力学研究
目的 研究蒜氨酸在加工过程中的受热变化规律。方法 分别在333.15、353.15和362.15 K温度下加热纯蒜氨酸溶液, 并用高效液相色谱法测定其蒜氨酸的含量、分析其变化规律。结果 蒜氨酸受热后分解而含量下降; 其热分解反应为一级反应, 降解过程遵循阿累尼乌斯方程: k=4.38×1017exp(-142494/RT), 在333.15、353.15和362.15 K(即60、80和89 ℃)温度时的半衰期分别为577.5、32.08和9.3 h。外推法计算出其在室温下(25 ℃)的半衰期为104 d。结论 蒜氨酸的热稳定性较好; 但受热仍会分解, 故应尽量减少大蒜加工过程中的受热处理。
Objective To investigate the change rule of alliin with heating. Methods The pure alliin solution was heated at 333.15, 353.15 and 362.15 K, respectively. Then the content of alliin was analyzed by high performance liquid chromatography (HPLC). Results The content of alliin was decreased when heated and the thermal decomposition reaction of alliin was a first order reaction. The degradation process followed the Arrhenius equation: k=4.38×1017exp (-142494/RT). The half life span of alliin at 333.15, 353.15 and 362.15 K (60, 80, 89 ℃) were 577.5, 32.08 and 9.3 h, respectively. Calculating half life span at the ambient temperature (25 ℃) was 104 d by extrapolation method. Conclusion Although alliin has relatively good thermal stability, decomposition would occur at heat treatment. We should minimize heat treatment in the garlic process.
标题：蒜氨酸的热解动力学研究
英文标题：Thermolysis kinetics of alliin
作者：
黄雪松 暨南大学食品科学与工程系
陈子兴 暨南大学食品科学与工程系
中文关键词:蒜氨酸,大蒜,热分解,阿累尼乌斯公式,
英文关键词:alliin,garlic (Allium sativum L.),thermal decomposition,Arrhenius equation,
发表日期：2017-02-06
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