柑橘罐头贮藏中色泽变化及其动力学研究  

Color changes and its kinetics of canned citrus during storage

作　　者：周锦云[1] 王春苗 张俊[1] 

机构地区：[1]浙江省农业科学院食品科学研究所,农业部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2018年第2期323-329,共7页Acta Agriculturae Zhejiangensis

基　　金：现代农业产业技术体系建设专项(CARS-27-06B)

摘　　要：将柑橘罐头置于不同温度下保藏,对维生素C、类胡萝卜素、氨基酸态氮、还原糖、5羟甲基糠醛(5-HMF)含量进行分析,研究5-HMF和褐变指数的相关性,并对引起褐变的主要物质,以及总色差、褐变指数进行动力学分析。结果表明,贮藏温度对柑橘罐头色泽具有显著(P<0.05)影响。随着贮藏时间延长,褐变指数、总色差和5-HMF含量呈上升趋势,维生素C、类胡萝卜素、氨基酸态氮含量,以及L~*、a~*值随时间逐渐降低。还原糖和氨基酸态氮在贮藏期间的含量变化符合零级动力学模型,而色差和褐变指数的变化符合复合动力学模型。In order to study the influence of temperature on color change in canned citrus during the storage,contents of vitamin C,carotenoid,amino acid nitrogen,reducing sugar,5-hydroxymethyl furfural( 5-HMF) under different storage temperature were measured. The correlation between 5-HMF and browning index was studied. The kinetic assay of the main material caused browning,the total color difference,and the browning index was investigated. It was shown that the storage temperature had significant( P < 0. 05) influence on the color of the canned citrus. The contents of 5-HMF,total color difference and browning index increased with the prolonged storage time,while contents of vitamin C,carotenoid, amino acid nitrogen and parameters of L~* and a~* decreased. The kinetic results demonstrated that the zero-order kinetics model fitted well within the changing tendency of reducing sugar and amino acid nitrogen contents during storage,while the complex kinetic model fitted well within total color difference and browning index.

关 键 词：柑橘罐头 贮藏温度 色泽变化 动力学 

分 类 号：TS207.3[轻工技术与工程—食品科学]