不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型

为了减少干燥后荷花粉贮藏过程中品质的劣变,该研究选用可真空和避光的包装材料,分别研究了30 d贮藏过程中温度(4、20、30℃)、光照(避光、非避光)和氧气(真空、常压)对荷花粉黄色度值(b*值)、过氧化氢值(peroxide value,POV)和硫代苯巴比妥酸反应底物值(thiobarbituric acid reactive substances,TBArs)变化动力学的影响;同时,采用零阶和一阶数学模型对试验数据进行模拟.结果表明:贮藏温度对荷花粉贮藏过程中品质劣变具有显著影响.在避光真空包装条件下,温度为20和30℃贮藏30 d,与4℃贮藏条件相比,荷花粉黄色度值显著降低(P&...

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Bibliographic Details
Published in农业工程学报 Vol. 33; no. z1; pp. 367 - 373
Main Author 王军 王栋 罗庆松 肖红伟 张晓琳 方小明 高振江 韩胜明
Format Journal Article
LanguageChinese
Published 中国农业大学工学院,北京,100083%陕西科技大学机电工程学院,西安,710021%中国农业科学院蜜蜂研究所,北京,100094 2017
Subjects
贮藏;降解;动力学;荷花粉;色泽参数;过氧化氢值;硫代苯巴比妥酸
硫代苯巴比妥酸
降解
pollen
peroxide value
thiobarbituric acid
degradation
storage
贮藏
color parameters
荷花粉
动力学
过氧化氢值
色泽参数
kinetics
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2017.z1.055

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Summary:为了减少干燥后荷花粉贮藏过程中品质的劣变,该研究选用可真空和避光的包装材料,分别研究了30 d贮藏过程中温度(4、20、30℃)、光照(避光、非避光)和氧气(真空、常压)对荷花粉黄色度值(b*值)、过氧化氢值(peroxide value,POV)和硫代苯巴比妥酸反应底物值(thiobarbituric acid reactive substances,TBArs)变化动力学的影响;同时,采用零阶和一阶数学模型对试验数据进行模拟.结果表明:贮藏温度对荷花粉贮藏过程中品质劣变具有显著影响.在避光真空包装条件下,温度为20和30℃贮藏30 d,与4℃贮藏条件相比,荷花粉黄色度值显著降低(P<0.05),POV值和TBArs值显著上升(P<0.05);贮藏温度为4℃,真空包装贮藏发现,光照对荷花粉POV值的影响不显著(P>0.05),但明显加快了脂质氧化的传播速度,非避光条件下贮藏30 d,TBArs值上升了7.42 mg/kg;零阶模型可较好的预测荷花粉贮藏过程中脂质TBArs值的变化,一阶模型可较好的预测荷花粉贮藏过程中黄色度和脂质POV值的变化规律.研究结果为脱水后荷花粉贮藏过程中品质劣变规律的探索及贮藏条件的选择提供了一定的基础.
Bibliography:11-2047/S
Wang Jun[1];Wang Dong[2];Luo Qingsong[1];Xiao Hongwei[1];Zhang Xiaolin[1];Fang Xaioming[3];Gao Zhenjiang[1];Han Shengming[3]
storage;degradation;kinetics;pollen;color parameters;peroxide value;thiobarbituric acid
Pollen is the male reproductive material of plants and rich in various nutrient and functional substances, including protein, lipid of pollen, polysaccharide, vitamins and mineral, which are benefit for human health. Because of its relatively high moisture content, and its sensitive to microbial spoilage and fermentation, fresh pollen has very short shelf-life. Drying is the most frequently used method for pollen preservation as it can prevent the growth and reproduction of microorganisms and minimize many of the moisture-mediated degradation reactions to enhance shelf-life. However, due to high lipid content of pollen, their oxidation and rancidity arise serious quality problems during unsuitable storage, such as undesirable color, odour, flavor, etc. Therefore, a quantitative investigation o
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2017.z1.055