摘要
以茼蒿为研究对象，研究了其中维生素C在贮存过程中的变化规律和其降解动力学，并以此为基础建立茼蒿的贮存期预测模型．结果表明：在5～35℃贮存环境中，茼蒿中维生素C降解符合一级动力学模型，其降解活化能己为56．63kJ／mol，降解速率常数k与温度T之间的关系为k=8．2×10^9e^-6.681/T，以此为基础建立了茼蒿在恒温和变温条件下的贮存期预测模型为lgθ=-0．03458t＋1．2071．本研究结果可为海上平台配送过程中茼蒿贮运温度的选择和贮存期的预测提供理论依据．
The changing law and the degradation kinetics of vitamin C of crown daisy during storage were studied. Based on the research, a shelf-life prediction model of crown daisy was established. The results show that the vitamin C degradation of crown daisy stored under temperature 5-35 ℃ accords with the first-order kinetics model, and the active energy Ea is 56.63 kJ/mol. The relationship between the degradation constant k and temperature T is k = 8.2 × 10^9 e^-6681/r , and the shelf- life prediction model based on that is lg 8= - 0.034 58 t ＋ 1.207 1. The results of the study can provide the theoretical basis for the temperature selection and shelf-life prediction of crown daisy during offshore platform catering.
出处
《天津科技大学学报》
CAS
2013年第6期15-19,共5页
Journal of Tianjin University of Science & Technology
基金
海上平台配餐原材料营养成分维保技术研究与应用(HFXMLZ-PC1101)
关键词
茼蒿
维生素C
降解动力学
贮存期预测
crown daisy
vitamin C
degradation kinetics
shelf-life prediction
