Study on the stability of wolfberry composite candy
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摘要: 以枸杞复合糖果为研究对象,探究了温度、光照、相对湿度和包装条件对枸杞复合糖果中类胡萝卜素含量的影响。在4、25、40、60℃四个温度条件下,测定了铝箔密封包装的枸杞复合糖果不同时间的L*(亮度)、a*(红色)、b*(黄色)值、玉米黄素、类胡萝卜素含量,并对这些指标进行了动力学分析。动力学分析结果表明,测试温度范围内,色差和玉米黄素含量变化符合零阶反应动力学模型,类胡萝卜素含量变化符合一阶反应动力学模型,且拟合程度较好,相关系数均大于0.9。Abstract: The effects of temperature, light, relative humidity and packaging conditions on the content of carotenoids in wolfberry composite candy were studied. Color parameters such as L* ( lightness) , a* ( redness) , b* ( yellowness) and the contents of zeaxanthin, carotenoid of wolfberry candies stored at 4, 25, 40 and 60 ℃ were determined at different time in this experiment, then a kinetic analysis of those quality indexes were determined. The results showed that the variation of color parameters and zeaxanthin content were in accordance with the zero-order reaction kinetics model.The carotenoid content was in accordance with the first-order reaction kinetics model, the fitting degree was well and the correlation coefficients were greater than 0.9.
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Keywords:
- wolfberry composite candy /
- color parameters /
- zeaxanthin /
- carotenoid
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