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当前位置: 首页 > 文章 > 鸡毛菜的品质动力学分析及货架期预测模型 食品科学 2014,35 (10) 268-272
Position: Home > Articles > Kinetic Quality Changes and Shelf Life Prediction of Chinese Small Cabbage(Brassica rapa L. Chinensis Group) FOOD SCIENCE 2014,35 (10) 268-272

鸡毛菜的品质动力学分析及货架期预测模型

作  者：
谢晶;张利平;高志立;余江涛
单  位：
上海海洋大学食品学院
关键词：
鸡毛菜;还原型抗坏血酸;叶绿素;动力学模型;货架期预测
摘  要：
为探讨鸡毛菜贮藏过程中的品质变化,测定贮藏在278、283、288 K和293 K 4个温度条件下的鸡毛菜的叶绿素和还原型抗坏血酸含量,进行动力学分析、货架期预测和感官评价,并采用Arrhenius方程对速率常数k和温度进行非线性拟合,建立包含有货架期、温度和品质指标的鸡毛菜货架期预测模型。结果表明,在研究的温度范围内,鸡毛菜贮藏的温度越低,叶绿素和还原型抗坏血酸降解速率越慢,零级规律比一级动力学分析更适合描述叶绿素和还原型抗坏血酸的降解,还原型抗坏血酸和叶绿素降解的活化能Ea分别为85.27、93.27 kJ/mol。以叶绿素损失20%为终点得到的货架期更接近感官评分终点为3.5分得到的货架期,此时还原型抗坏血酸损失超出20%。因此应根据实际情况综合选择货架期判定特征指标和终点值,从而获得较高的货架期预测精度。
译  名：
Kinetic Quality Changes and Shelf Life Prediction of Chinese Small Cabbage(Brassica rapa L. Chinensis Group)
作  者：
XIE Jing;ZHANG Li-ping;GAO Zhi-li;YU Jiang-tao;College of Food Science and Technology, Shanghai Ocean University;
关键词：
Chinese small cabbage;;reduced ascorbic acid;;chlorophyll;;kinetic model;;shelf life prediction
摘  要：
In order to study quality changes of Chinese small cabbage (Brassica rapa L.Chinensis Group.) during storage, chlorophyll, reduced ascorbic acid content and sensory evaluation of Chinese small cabbage stored at 278, 283, 288 and 293 K were determined for kinetic analysis and shelf life prediction. A non-linear fitting of reaction rate k as a function of temperature T based on Arrhenius law was also studied, from which a shelf life prediction model of Chinese small cabbage describing shelf life (SL) as a function of temperature T and quality index M was obtained. The results showed that when Chinese small cabbage was stored at lower temperature, chlorophyll and reduced ascorbic acid were degraded slower. Zeroorder law was more appropriate than first-order reaction kinetics to describe the degradation of chlorophyll and reduced ascorbic acid with active energy Ea of 93.27 and 85.27 kJ/mol, respectively. In addition, the shelf life based on a chlorophyll loss of 20% was more approximate to that at a cut-off score of 3.5 by sensory evaluation, when the loss of reduced ascorbic acid was more than 20%. Therefore the characteristic index and ending point to predict shelf life should be depended on reality and needs in order to obtain an accurate shelf life prediction.

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