Effects of Different Metal Ions and Food Reductant on Thermal Stability of Procyanidins from Larix gmelinii Pinecone
[Objective] The thermal stability of procyanidins from Larix gmelinii pinecone was studied.The dynamic model of procyanidins changes was set up.[Method] With larch pine cone as raw material,the effects of three metal ions and a food reductant on thermal stability and degradation of procyanidins under different conditions were investigated.[Result] Mg2 +,Zn2 +,Fe2 + went to the disadvantage of the stability of procyanidins,the degradation reaction activation energy was 15.01,27.88 and 21.60 kJ/mol,respectively.It accorded with first-order kinetics reaction model(R2 > 0.744 4).NaHSO3 could improve the stability of procyanidins,the degradation reaction activation energy was 36.36 k J/mol.It conformed with first-order kinetics reaction model (R2 > 0.656 3).Then the procyanidins degradation dynamic model was set up.By checking,the model fit with measured values.[Conclusion] The research provided a scientific basis for the prediction of shelf life and the residual rate of procyanidins.