干燥过程中甘蓝叶绿素降解动力学的研究

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 64-67.

干燥过程中甘蓝叶绿素降解动力学的研究

王冬梅1，江连洲1,*，赵晓燕2，张超2，马越2，郑淑芳2

1.东北农业大学食品学院 2.北京市农林科学院蔬菜研究中心

收稿日期:2011-08-12 修回日期:2012-07-16 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 江连洲 E-mail:jianglanzhou@nercv.org
基金资助:
现代农业产业技术体系

Kinetic Model of Chlorophyll Degradation in Cabbage during Drying Process

Received:2011-08-12 Revised:2012-07-16 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 研究甘蓝叶绿素在干燥过程中的降解规律，建立其降解动力学模型，探讨甘蓝漂烫后在50、60、70、80、90℃干燥过程中颜色和叶绿素含量的变化规律。结果表明：甘蓝叶绿素含量是影响其颜色的主要因素，其叶绿素降解符合一级反应动力学模型，活化能为15391.11J/mol，该模型预测值与实测值的平均相对误差仅为5.58%，证明该模型合理可信。

关键词: 干燥, 动力学, 叶绿素, 颜色变化, 脱水甘蓝, 活化能

Abstract: A kinetic model was proposed for evaluating the degradation of chlorophyll in cabbage during drying process. After blanching, cabbage was dried at 50, 60, 70, 80 ℃ and 90 ℃, respectively. The content of chlorophyll was the major factor affecting the color of cabbage during drying process. The chlorophyll degradation was fitted to a first-order reaction model with an activation energy of 15391.11 J/mol. The kinetic model of chlorophyll degradation in cabbage was validated with a relative error of 5.58% in comparison with the actual values, indicating high reliability and reasonability, which was reliability and reasonable.

Key words: dry, kinetics, chlorophyll, color change, dehydrated cabbage, activation energy

中图分类号:

TS201

王冬梅1，江连洲1,*，赵晓燕2，张超2，马越2，郑淑芳2. 干燥过程中甘蓝叶绿素降解动力学的研究[J]. 食品科学, 2012, 33(17): 64-67.

参考文献

[1] PIOTR G, ZOFIA L. Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods[J]. Innovative Food Science and Emerging Technologies, 2006, 7: 239-245.
[2] NISHA P, SINGHAL R S, PANDIT A B. A study on the degradation kinetics of visual green color in spinach (Spinacea oleracea L.) and the effect of salt therein [J]. Journal of Food Engineering, 2004, 64: 135-142.
[3] 吴远远, 孟哲, 刘红云, 等. 蔬菜漂烫过程对营养性成分保持的影响[J]. 理化检验, 2008, 44(4): 366-368.
[4] 王敏, 刘邻渭, 叶绿素及衍生物研究进展与护绿工艺分析[J]. 郑州轻工业学院学报, 2001, 16(1): 63-66.
[5] 顾龚平, 张卫明, 史劲松, 等. 即食型脱水蔬菜杀青、漂烫工艺初步研究[J]. 中国野生植物资源, 2003, 22(2) : 26-30.
[6] 宋国安. 几种脱水蔬菜的加工工艺[J] . 山东食品科技, 2004, 5 : 728.
[7] 高海生. 蔬菜加工中营养素损失及产品变色问题分析[J]. 农业工程报, 2001, 17(1):110-113.
[8] 郑宝东, 李怡彬, 张怡, 等. 高透光率青梅浓缩汁贮藏过程颜色的动力学研究[J]. 农业工程学报, 2006, 22(12): 242-244.
[9] MASKAN M. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: color degradation and kinetics[J]. Journal of Food Engineering, 2006, 72: 218-224.
[10] WANG Weidong, XU Shiying. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82: 271-275.
[11] 励建荣, 岑沛霖, Joyce D C. 杨梅汁内花色苷热降解动力学研究[J]. 科技通报, 2002, 18(1): 1-5.
[12] 任珂, 屠康, 潘磊庆, 等. 青花菜贮藏期间颜色变化动力学模型的建立[J]. 农业工程学报, 2005,21(8): 142-150.
[13] 黄持都, 陈计峦, 胡小松, 等. 光对采后果蔬叶绿素降解动力学研究[J]. 农业工程学报, 2008, 10 (24): 233-238.
[14] GOULA A M, ADAMOPOULOS K G, CHATZITAKIS P C, et al. Prediction of lycopene degradation during a drying process of tomato pulp[J]. Journal of Food Engineering, 2006, 74, (1): 37-46.
[15] 全国粮油标准化技术委员会. GB/T 22182-2008中国标准书号[S]. 北京: 中国标准出版社, 2008.
[16] DENG Xin, HU Zhang, WANG Hongxin, et al. Comparison of photosynthetic apparatus of the detached leaves of the resurrection plant Boea hygrometrica with its non-tolerant relative Chirita heterotrichia in response to dehydration and rehydration[J]. Plant Science, 2003, 165: 851-61.
[17] 徐吉祥, 楚炎沛. 色差计在食品品质评价中的应用[J]. 现代面粉工业, 2010(3): 43-45.
[18] KOCA N, HANDE S B, FERYAL K. Kinetics of color changes in dehydrated carrots[J]. Journal of Food Engineering, 2007,78:449-455.
[19] VEAR L,BRUNO Z,ANNA Z. Effect of water activity on carotenoid degradation in dehydrated carrots[J]. Food Chemistry, 2007, 104: 1705-1711.
[20] 刁恩杰, 李向阳, 丁晓雯. 脱水菠菜贮藏过程中颜色变化动力学[J]. 农业工程学报, 2010, 26(8): 350-350.
[21] KORCA A, OZKAN M, CEMEROGLU B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins [J]. Food chemistry, 2007, 101: 212-218.