不同贮藏温度条件下大白菜品质动力学方程分析研究  

Kinetic equation analysis of the quality of Chinese cabbage under different storage temperature conditions

作　　者：李敏[1] 熊维 LI Min;XIONG Wei(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408000,China)

机构地区：[1]长江师范学院现代农业与生物工程学院

出　　处：《中国酿造》2019年第6期160-164,共5页China Brewing

摘　　要：采用鲁春白1号大白菜为试验材料,研究不同贮藏温度下大白菜失重率、叶绿素和维生素C降解的动力学规律,并建立动力学模型。结果表明:不同贮藏温度下大白菜失重率符合零级反应动力学和Arrhenius方程,叶绿素和维生素C降解符合一级反应动力学和Arrhenius方程;经验证所建立的失重率、叶绿素和维生素C降解动力学模型有效,可用于预测不同温度条件下大白菜贮藏过程中品质的变化。这项研究可为大白菜贮藏保鲜提供理论参考。Using No.1 Luchunbai cabbage as the experimental material, the kinetic characteristics of weight loss rates, chlorophyll and vitamin C degradation under different storage temperatures were investigated, and related kinetic models were established. The results showed that under different storage temperatures, the weight loss rates met the Zero-order kinetic model and the Arrhenius equation;the processes of chlorophyll and vitamin C degradation met the First-order kinetic model and the Arrheniuse equation. Those kinetic models of the weight loss rates, chlorophyll and vitamin C degradation processes were verified to be valid, which could be used to predict quality changes of Chinese cabbage under different storage temperatures. This study could provide theoretical support for storing and freshening Chinese cabbage.

关 键 词：大白菜 贮藏品质 反应动力学方程 

分 类 号：S646.1[农业科学—蔬菜学] S609[农业科学—园艺学]