坛紫菜干品色差测定条件的优化研究

坛紫菜具有很高的营养价值,其品质与色泽密切相关,坛紫菜干品的色差研究有利于其优质化和标准化加工。以坛紫菜干品为研究对象,采用单因素和L₉(34)正交试验确定色差最佳测定条件,以L*、a*、b*值及变异系数为指标,研究光照强度、温度、湿度、背景色和坛紫菜干品片数对色差测定结果的影响。结果显示,坛紫菜干品色差测定的最佳条件为,光照强度为黑暗、温度为15℃、低湿度(40%以下)、白色背景及坛紫菜片数为4张,在该条件下坛紫菜干品的L*、a*、b*值变异系数分别为0.41%、2.08%、2.07%。适宜测定条件有利于提高坛紫菜干品色差测定的稳定性,可为坛紫菜干品色差测定提供技术上的支持。

Study on Optimization of the Determination Conditions of Chromatic Aberration of Dried Laver(Pyropia haitanensis)

Laver(Pyropia haitanensis)has high nutrition,and its quality is closely related to its color,thereby the research of stable determination on the chromatic aberration is conducive to the quality improvement and standard process. Taking dried laver as research object,single factor experiment and L₉(34)orthogonal test were conducted to explore the optimal conditions on chromatic aberration determination. The L*,a*,b* value and coefficient of variation were determined to analyze the effects of different parameters including light intensity,temperature,humidity,background color and dry-laver-piece numbers on the determination of chromatic aberration. The results showed that the optimum determination conditions on chromatic aberration of dried laver were four dry-laver pieces,darkness,15 ℃,low humidity(below 40%)and white background. Under these conditions,the variation coefficients of L*,a*,b* values were 0.41%,2.08% and 2.07%,respectively. Suitable conditions are conducive to the stable determination on the chromatic aberration of dried laver,which provides technological support on the chromatic aberration in the future.