【作者】 宋晨； 刘宝林； 王欣； 孙雅琼；

【Author】 Song Chen Liu Baolin Wang Xin Sun Yaqiong (Institute of food Safety and Quanlity, University of Shanghai for Science and Technology, Shanghai 200093)

【机构】 上海理工大学食品质量与安全研究所；

【摘要】 花椰菜是一种清香爽脆、营养丰富的蔬菜,试验在0℃、6℃及室温24℃下贮藏花椰菜,从感官品质、失水率及维生素C含量三方面研究温度对其品质的影响。确定了花椰菜中维生素C含量下降遵循一级动力学反应,并据此计算出反应的表观活化能Ea,进一步推算出以维生素C含量下降50%为货架期终点时,花椰菜的货架期计算公式。更多还原

【Abstract】 Broccoli is nutritious and tasty. In this study, Broccoli was stored at 0℃、6℃、24℃ respectively. The sensory quality, water loss and ascorbic acid content were measured at various time intervals to study the effects of temperature on the quality of broccoli. It was found that the degradation of ascorbic acid content followed the first order reaction kinetics and the activation energy was determined. Taking 50% ascorbic acid loss as the threshold, a mathematic model for predicting the shelf life of broccoli was established.更多还原