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当前位置: 首页 > 文章 > 基于绿熟番茄果实L*值的番茄红素含量预测模型建立 食品科学 2010,31 (10) 296-300
Position: Home > Articles > Prediction Model, Based on L* Value, of Lycopene Content of Mature Green Tomato FOOD SCIENCE 2010,31 (10) 296-300

基于绿熟番茄果实L*值的番茄红素含量预测模型建立

作  者：
裴娇艳;杨震峰;许凤;郑永华
单  位：
南京农业大学食品科技学院;浙江万里学院生物与环境学院
关键词：
番茄果实;明度;番茄红素含量;动力学模型
摘  要：
为了研究绿熟番茄果实贮藏期间颜色和番茄红素含量变化的关系,通过不同温度下的贮藏实验研究基于果实明度(L*值)的番茄红素含量预测模型。将绿熟番茄果实贮藏在283.15、288.15、298.15K条件下,测定了果实L*值和番茄红素含量的变化。采用指数函数和Gomportz函数分别对不同贮藏温度下番茄果实L*值和番茄红素含量进行曲线拟合,建立了果实L*值和番茄红素含量与贮藏时间和贮藏温度之间的动力学模型。实验表明,指数函数和Gomportz函数分别对番茄果实L*值和番茄红素含量的变化具有较高的拟合精度(R2>0.95)。在Arrhenius动力学方程基础上得到绿熟番茄果实贮藏期间L*值和番茄红素含量变化的活化能(Ea)分别为48.09kJ/mol和67.06kJ/mol,复相关系数分别为0.9644和0.9815。建立的基于果实L*值变化的番茄红素含量的预测模型所获得的番茄红素预测值与实测值之间的平均相对误差为8.74%,小于10%。这表明,在283.15～298.15K(10～25℃)的贮藏温度范围内,可根据番茄果实采后L*值的变化对番茄红素的含量进行预测。
译  名：
Prediction Model, Based on L* Value, of Lycopene Content of Mature Green Tomato
作  者：
PEI Jiao-yan1,2,YANG Zhen-feng2,XU Feng1,2,ZHENG Yong-hua1, (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)
关键词：
tomato fruit;L value;lycopene content;kinetic models
摘  要：
A kinetic model was developed to predict the lycopene content as a function of the luminosity (L) of mature green tomatoes stored at different temperatures. The L value and lycopene content of mature green tomatoes stored at 283.15, 288.15, 296.15 K or 298.15 K were determined. The kinetic models of L value and lycopene content with respect to length of storage and storage temperature were developed based on exponential function and Gomportz function, respectively. The high regression coefficients (R2 > 0.95) indicated the acceptability of the exponential function and Gomportz function for predicting the changes of L value and lycopene content in tomato fruits. Activation energies (Ea) and multiple correlation coefficients for L value and lycopene content were obtained based on the Arrhenius equation: 48.09 kJ/mol and 67.06 kJ/mol, 0.9644 and 0.9815, respectively. The average relative error between the predicted and measured values of lycopene content was 8.74% (within ± 10%). These results suggest that lycopene content in mature green tomato fruits stored at a storage temperature from 283.15 to 298.15 K may be accurately predicted based on L value.

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