Study on thermal degradation kinetics of anthocyanins in purple potato peel.

The anthocyanins solution of purple potato peel was added with 0.01% ascorbic acid or 10% glucose. It was heated to determine the change of anthocyanins active energy(E0).The result showed that the thermal degradation kinetics of anthocyanins in purple potato peel were followed the first order thermal degradation kinetics reaction. E0 of the anthocyanins in purple potato peel was 74.98 kJ·mol-1 at pH 3.0, higher than that at other pH values. Moreover, the E0 of the purple potato peel anthocyanins at pH 3.0 was 81.49% of the control with ascorbic acid addition, and increased by 3.16% with glucose addition, compared to that of the control. Therefore, the glucose addition improved the thermal stability of the purple potato peel anthocyanins.