枸杞复合糖果储藏稳定性研究

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。 

Study on the stability of wolfberry composite candy

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.