毛豆仁低温冻藏期叶绿素和色泽降解动力学  

Degradation kinetics of color and chlorophyll in frozen edamames

作　　者：刘春泉[1,2] 卓成龙[1,2,3] 宋江峰[1,2] 李大婧[1,2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏南京210014 [3]南京师范大学金陵女子学院,江苏南京210097

出　　处：《江苏农业学报》2011年第4期858-862,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(10)232]

摘　　要：为进一步明确低温冻藏期毛豆仁叶绿素降解和色泽变化情况,建立叶绿素和色泽降解动力学模型。应用MATLAB非线性回归分析方法,研究毛豆仁在-9℃、-18℃和-35℃下冻藏210 d叶绿素和色泽的变化,并探讨叶绿素和总色差之间的关系。试验结果表明:冻藏期过氧化物酶(POD)活性和pH值的变化较小,对叶绿素和色泽的降解影响不明显;冻藏温度越低,叶绿素和色泽的降解越缓慢。非线性回归分析结果表明,叶绿素a、b降解过程和色度值a*、b*、总色差值TCD变化过程均符合Arrhenius方程,模型符合一级反应动力学。在-9℃、-18℃和-35℃冻藏条件下叶绿素含量、色度值a*、b*和TCD的试验值和预测值拟合较好。试验获得的动力学模型能够较好地预测冻藏期毛豆仁叶绿素含量与色泽的变化。To study chlorophyll degeneration and color change during old storage,kinetic models were developed to provide a theoretical basis for controlling the quality of edamames at different low temperatures.MATLAB non-linear regression analysis was used to study the changes of color and chlorophyll during 210 d of storage at-9 ℃,-18 ℃ and-35 ℃,and the relationships between chlorophyll and TCD（total color difference） were also discussed.The experimental results showed that POD（peroxidase） activity and pH value of edamame changed a little,which had no significant effect on the chlorophyll and color.The lower the temperature,the slower the degradation of chlorophyll and color.The non-linear regression analysis revealed that the degradation rate constants of chlorophyll a and chlorophyll b and color parameters（a＊,b＊,TCD） were assumed to have an Arrhenius-type dependence on temperature.The model followed a first-order reaction.The chlorophyll content,a＊,b＊ and TCD had a high regression coefficients between the experimental value and the predicted value at different storage temperatures（-9 ℃,-18 ℃ and-35 ℃） and fitted well with the predicted values.This kinetics model could accurately predict the change of chlorophyll content and color of edamames at storage.

关 键 词：毛豆仁 叶绿素 色泽 动力学模型 

分 类 号：TS205.7[轻工技术与工程—食品科学]