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Jing Li,Huige Song,Nan Dong,Guohua Zhao 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Storage (4oC and 25oC, 28 days) and thermal(70oC-90oC, 6 h) stabilities of purple sweet potatoanthocyanins (PSPAs) with varying concentrations ofascorbic acid (AA) were investigated in a model soft drinkmedium. For storage stability, the model drink wassterilized at 85oC for 15 min prior to storage. Zero-orderkinetics and first-order kinetics were fitted for storagedegradation at 4oC and 25oC, respectively. However, alldata for thermal degradation fitted first-order kinetics. Thetemperature dependence on degradation was modeled afterthe Arrhenius equation. Storage degradation of PSPAs wasincreased by the presence of AA (40-360 mg/L). Retardedthermal degradation was be achieved by adding 120 mg/Lof AA, while accelerated thermal degradation resultedfrom 360 mg/L of AA. Heat treatment did not markedlychange the DPPH radical-scavenging activity of PSPAs.