摘要
为研究青花菜贮藏期间叶绿素含量和颜色变化的关系,通过不同温度贮藏实验建立基于颜色参数-a/b值的叶绿素含量预测模型。将青花菜贮藏在273、278、283、293、303K条件下,测定花蕾-a/b值和叶绿素含量的变化。基于Arrhenius动力学方程分别建立青花菜-a/b值、叶绿素含量与贮藏时间和温度之间的动力学模型,再根据-a/b值与叶绿素含量变化的线性关系,进一步建立基于-a/b值的叶绿素含量预测模型。在275、280、285、295、305K贮藏温度条件下对基于-a/b值的叶绿素含量预测模型进行验证,预测的相对误差(RE)为4.31%,预测精度较高。因此该预测模型可以较好的预测在273～305K温度条件下青花菜叶绿素含量的变化状况,从而可为应用颜色参数的检测方法来检测青花菜的品质提供依据。
In order to explore the relationship between chlorophyll content and color change of post-harvest broccoli during storage,a prediction model for chlorophyll content was established based on color parameter changes.Freshly harvested broccoli was stored at different temperatures（273,278,283,293 K and 303 K）,and the color parameter-a/b value and chlorophyll content of broccoli were determined.Kinetic models of-a/b value and chlorophyll content with respect to storage time and temperature were established on the basis of Arrhenius equation.In addition,a prediction model for chlorophyll content based on-a/b value was further developed according to the linear relationship between chlorophyll content and-a/b value.Moreover,the prediction model for chlorophyll content based on-a/b value was validated using broccoli stored at 275,280,285,295 K and 305 K with a relative prediction error of 4.31%.The chlorophyll content of broccoli can be accurately predicted at the storage temperature from 273 K to 305 K using this prediction model.Therefore,the prediction model is acceptable for applying the color parameter-a/b to evaluate broccoli quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第13期54-57,共4页
Food Science
基金
"十一五"国家科技支撑计划重点项目(2006BAD30B03)
关键词
青花菜
叶绿素含量
颜色参数
预测模型
broccoli
chlorophyll content
color parameter
prediction model
