干燥条件对青花椒色泽的影响

Effects of Different Drying Conditions on Color Change of Green Prickleyashes(Zanthoxylum schinifolium Zucc.)

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a、b含量的变化呈极显著(P<0.01)正相关关系。

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 ~C; drying at 25 ＊C 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 may attributed to the abundant generation of pheophorbide a and pyropheophorbide a. The color of dried green prickleyashes was highly significantly positively correlated with the contents of Chl a and Chl b （P 〈 0.01）.