木瓜中V_c含量的快速识别方法  

Rapid identification methods of V_c in papaya

作　　者：李文钊[1] 王未[1] 余平莲[1] 吴静[1] 阎一凡[1] 阮美娟[1] 朱华平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2016年第4期285-288,共4页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD33B09);国家科技支撑计划项目(2012BAD31B06)

摘　　要：通过测定木瓜在12℃条件下存放过程中颜色和V_c含量,探究木瓜V_c含量和颜色(L*,a*,b*,色度,色调)之间的关系,判断根据木瓜的颜色即可识别其V_c含量的方法可行性。其中颜色使用自动测色色差计测定,使用分光光度计测得木瓜的V_c含量。其结果表明:V_c含量和a*和色调有良好的线性关系,线性关系式分别为Y=37.573-0.647X,R^2=0.9562和Y=-7.054+28.642X,R^2=0.9627,即随着a*值增大和色调的减小,V_c含量减少,该结果为消费者通过木瓜的颜色快速识别木瓜V_c含量和挑选木瓜奠定基础。In this paper,the content of V_c and color of papaya were determined during storage at 12 ℃,the relationship between the content of V_c and color（L＊,a＊,b＊,chroma,hue） of papaya was explored.In order to judge the feasibility of the method of identifying its V_c content according to the color of papaya.The color was measured using an automatic colorimeter measurement and the content of V_c was measured by spectrophotometer.The results showed that V_c content had good linear relationship with a＊ and hue,linear relationship was Y=37.573-0.647 X,R^2=0.9562,Y=-7.0539＋28.642 X,R^2=0.9627,that means,V_c content decreased with the increase of a＊ value and decrease of hue.The results provided the consumer the basis the rapid identification method of V_c in papaya and the selection of papaya through the color.

关 键 词：木瓜 快速识别 颜色 VC 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]