食品专业英文论文.doc

Extraction of anthocyanins from red cabbage using high pressure CO2
Zhenzhen Xua, b, c, Jihong Wua, b, c, Yan Zhanga, b, c, Xiaosong Hua, b, c, Xiaojun Liao, a, b, c, and Zhengfu Wanga, b, c
a College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
b Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
c Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing 100083, China
Received 24 November 2009;
revised 30 March 2010;
accepted 2 April 2010.
Available online 24 April 2010.
Abstract
The extraction ics of anthocyanins from red cabbage using high pressure CO2 (HPCD) against conventional acidified water (CAW) was investigated. The HPCD time, temperature, pressure and volume ratio of solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) exhibited important roles on the extraction ics of anthocyanins. The extraction ics showed two phases, the yield increased with increasing the time in the first phase, the yield defined as steady-state yield (y*) was constant in the second phase. The y* of anthocyanins using HPCD increased with higher temperature, higher pressure and lower R(S+L)/G. The general mass transfer model with higher regression coefficients (R2 > ) fitted the ic data better than the Fick’s second law diffusion model. pared with CAW, the time (t*) to reach the y* of anthocyanins using HPCD was reduced by half while its corresponding overall volumetric mass transfer coefficients kL×a from the general mass transfer model increased by two folds.
Keywords: Red cabbage; Anthocyanins; High pressure CO2; The general mass transfer model; The Fick’s second law diffusion model
Nomenclature
CAW
conventional acidified water
HPCD
high pressure CO2
FW
fresh weight
A519
absorbance at 519 nm
A519 ()
A519 in pH buffer
A519 ()
A519 in pH buffer
A
A519 () − A519 ()
Mw
molecular weight of