Abstract:The degradation kinetics of 4 anthocyanins extracts from Solanum nigrum L. berries under different pH and temperature was investigated. The results as follows: the degradation of anthocyanins from Solanum nigrum L. berries follows the first-order reaction kinetics. The reaction rate constant of the anthocyanins degrading reaction was increased in exponential pattern as the temperature went up and the half-life was reduced in exponential pattern. 60 ℃ and 70 ℃, the reaction rate constant of crud and purified extracts degrading reaction were increased in logarithmic pattern as the pH went up and the half-life was reduced in exponential pattern. The reaction rate constant of fraction 1 and fraction 2 degrading reaction were increased in as the exponential pattern pH went up and the half-life was reduced in exponential pattern.However, 80 ℃ and 90 ℃, the rate constants and half-life were not changed regularly. 4 kinds of anthocyanins extracts were stability relatively under 60 ℃ pH 1.0, and crud extracts was more stable than the other three. These results indicated that the anthocyanins suited to cold-process for food coloring.
