不同储藏温度下玻璃罐装番茄酱色泽变化的动力学研究  

Research on Kinetics of Color Change of Canned Tomato Paste in Glass during Storage at Different Temperatures

作　　者：刘忆冬 江英[2] 陈龙[2] 张晖[1] LIU Yi-dong;JIANG Ying;CHEN Long;ZHANG Hui(Department of Food Science,Jiangnan University,Wuxi 214122,China;Food College,Shihezi University,Shihezi 832003,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]石河子大学食品学院,新疆石河子832003

出　　处：《保鲜与加工》2020年第1期31-35,共5页Storage and Process

基　　金：国家自然科学基金项目(31260388)

摘　　要：以新疆玻璃罐装番茄酱(24°Brix)为原料,以亮度L*值、红值a*、黄值b*、色差值△E、褐变指数和5-羟甲基糠醛(5-HMF)含量为考察指标,研究不同贮藏温度(10、25、35℃)对新疆玻璃罐装番茄酱色泽变化的影响,并在此基础上建立新疆玻璃罐装番茄酱色泽变化动力学模型,以预测玻璃罐装番茄酱褐变程度。结果表明:玻璃罐装番茄酱的色泽参数L*值、a*值、b*值变化符合一级动力学反应,色差值△E符合零级动力学反应,褐变指数和5-羟甲基糠醛含量变化在25℃和35℃下符合一级动力学反应。褐变指数、5-羟甲基糠醛含量、L*值、红值a*、黄值b*和色差值△E等各指标变化的活化能分别为74.30、65.22、45.46、55.72、102.26和64.21 kJ/mol。The kinetics of color change of canned tomato paste in glass(24 °Brix) during storage at different temperatures were studied by taking the lightness value(L*), red value(a*), yellow value(b*), total chromatic aberration△E, browning index and 5-HMF content as the evaluation indexes. The aim of this study was to effectively predict and control the degree of browning based on the established dynamic model. The results show that, the changes of color parameters including L*, a*and b*value fitted the first-order model, wherein chromatic aberration △E could be expressed in zero-order model. The browning index and the 5-HMF fitted first-order model when the temperature was set at 25 ℃ and 35 ℃. The changes in activation energy of L*value, a*value, b*value, chromatic aberration △E, browning index and 5-HMF content were 74.30, 65.22, 45.46, 55.72, 102.26 and 64.21 kJ/mol respectively.

关 键 词：番茄酱 贮藏温度 色泽变化 动力学 

分 类 号：TS201[轻工技术与工程—食品科学]