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投稿时间：2025-02-16
投稿时间：2025-02-16
中文摘要: 为探究槟榔卤水在不同贮藏温度下的品质变化，结合阿伦尼乌斯（Arrhenius）动力学方程建立还原糖含量、水分含量、色率、黄色指数与游离碱度的货架期预测模型。结果表明，随着贮藏时间的延长，槟榔卤水的还原糖含量、黄色指数逐渐增加，而水分含量、游离碱度、色率逐渐降低。通过对不同贮藏温度下的各项理化指标进行Pearson相关性分析，并结合Arrhenius动力学方程，得出游离碱度的活化能Ea和指前因子k0分别为-41 337.92 kJ/mol和1.14×10-8；色率的活化能Ea和指前因子k0分别为-1 708.29 kJ/mol和111.64；黄色指数的活化能Ea和指前因子k0分别为19 667.55 kJ/mol和39.48；水分含量的活化能Ea和指前因子k0分别为15 103.97 kJ/mol和86.95；还原糖含量的活化能Ea和指前因子k0分别为12 132.48 kJ/mol和5.31。据此建立了槟榔卤水货架期预测模型。
Abstract:To explore the quality changes of betel nut brine at different storage temperatures，a shelf-life prediction model for reducing sugar content，moisture content，color rate，yellowness index，and free alkalinity was established based on the Arrhenius kinetic equation. The results showed that，with the extension of storage time，the reducing sugar content and yellowness index of betel nut brine gradually increased，while the moisture content，free alkalinity，and color rate gradually decreased. By conducting Pearson correlation analysis of various physicochemical parameters at different storage temperatures，and combining it with the Arrhenius kinetic equation，the activation energy （Ea） and pre-exponential factor （k0） of free alkalinity were -41 337.92 kJ/mol and 1.14 × 10-8，respectively；those of color rate were -1 708.29 kJ/mol and 111.64，respectively；those of yellowness index were 19 667.55 kJ/mol and 39.48，respectively；those of moisture content were 15 103.97 kJ/mol and 86.95，respectively；and those of reducing sugar content were 12 132.48 kJ/mol and 5.31，respectively. A shelf-life prediction model was thus established.
keywords: betel nut brine physicochemical indicators storage quality shelf life shelf-life prediction model
文章编号：202522008 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Lingling | 1. Hunan Wuzhizui Industrial Co.,Ltd.,Xiangtan 411100,Hunan,China；2. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China |
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