干燥条件对青花椒色泽的影响-食品科学.PDFVIP

※基础研究 食品科学 2014, Vol.35, No.05 23 干燥条件对青花椒色泽的影响 张 艺，张甫生，宋莹莹，陈光静，吴金松，罗东升，阚建全* （西南大学食品科学学院，重庆市农产品加工与贮藏重点实验室，农业部农产品贮藏保鲜质量安全风险评估 实验室 （重庆），重庆 4007 15 ） 摘  要：为了解不同的干燥条件与青花椒果皮表面油胞的完整性对鲜青花椒干燥后色泽的影响，以鲜青花椒为原 料，研究破油胞组、未破油胞组、阴干组这3 种干燥条件对青花椒色泽和叶绿素降解情况的影响。结果表明：不同 的干燥条件对干燥后青花椒的色泽均有一定程度的影响，破油胞组干青花椒变色最为严重，阴干组干青花椒变色次 之，未破油胞组干青花椒青绿色泽最好；不同干燥条件下，叶绿素的降解产物不完全相同；脱镁叶绿酸等褐色叶绿 素降解产物的产生可能是破油胞组与阴干组干青花椒变色的原因之一；干燥过程中，青花椒的色泽参数值与叶绿素 P a、b含量的变化呈极显著（ ＜0.0 1）正相关关系。 关键词：青花椒；色泽；干燥；叶绿素降解 Effects of Different Drying Conditions on Color Change of Green Prickleyashes (Zanthoxylum schinifolium Zucc.) ZHANG Yi, ZHANG Fu-sheng, SONG Ying-ying, CHEN Guang-j ing, WU Jin-song, LUO Dong-sheng, KAN Jian-quan* (Chongqing Key Laboratory of Product Processing and Storage, Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, College of Food Science, Southwest University, Chongqing 4007 15, China) Abstract: In this study, fresh green prickleyashes were employed as experimental materials. Investigations were carried out to explore the effect of different drying conditions (oil vacuoles were damaged or intact after drying at 45 ℃; drying at 25 ℃ in the shade) and the integrity of oil vacuoles on the color of green prickleyashes during drying process. The results showed that all the drying conditions had some effects on the color of green prickleyashes. Samples with damaged oil vacuoles showed the severest browning, followed by those dried in the shade, and the integral oil vacuoles could help protect the color to some degree. The black-brown color of dried green prickleyashes with damaged oil vacuoles and those dried in the shade