羊栖菜在热烫处理过程中的色泽变化

doi:10.3969/j.issn.1673-1689.2016.10.015

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羊栖菜在热烫处理过程中的色泽变化
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                        10.3969/j.issn.1673-1689.2016.10.015
                    
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Research on the Color Changes of Sargassum fusiforme During Blanching Treatment

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摘要:

以褐藻羊栖菜为原料，通过色素含量测定及光谱扫描，分析研究了热烫处理对其色泽的影响。结果表明：新鲜羊栖菜经98 ℃热烫后，产生了较大的Hue值，颜色由褐色变为鲜绿色；随着热烫时间的延长，Hue值逐渐减小，a*值逐渐增加，绿色逐渐失去。羊栖菜中叶绿素和总类胡萝卜素含量在热烫过程中显著性下降，300 s后由最初的0.72、0.20 mg/g分别降至0.29、0.09 mg/g。热烫处理后，羊栖菜吸收光谱中叶绿素a、c在红光区的吸收峰位置发生了明显的移动，吸光值也显著降低；热处理60 s后，叶绿素a、c在432 nm和582 nm处产生的吸收峰均消失。岩藻黄质在534 nm附近产生最大吸收峰，但吸光值随热烫时间的变化不明显。

Abstract:

In this paper，effect of blanching treatment on the color of Sargassum fusiforme was studied by the combined analysis of pigment contents and absorption spectra. Results showed that a higher value of Hue was observed and the color changed from brown to bright green after fresh S. fusiforme was blanched in water at 98 ℃. A significant decrease in Hue value and an increase in a* value were found with the increasing blanching time，indicating a loss of greenness. Chlorophyll and carotenoids in S. fusiforme were degraded significantly during the blanching，and the contents of them decreased from 0.72，0.20 mg/g fresh weight to 0.29，0.09 mg/g after 300 s，respectively. Blanching treatment led to a shift of the red absorption maximum of chlorophyll a and c，and the absorbance decreased gradually with the treatment time. The absorption peak of chlorophyll a and c at 432 nm and 582 nm disappeared after blanched for 60 s. Fucoxanthin showed a maximum absorption at 534 nm. However，the absorbance was not significant difference with the change of blanching treatment time.

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马正然,姜启兴,许艳顺,于沛沛,夏文水.羊栖菜在热烫处理过程中的色泽变化[J].食品与生物技术学报,2016,35(10):1106-1112.

MA Zhengran, JIANG Qixing, XU Yanshun, YU Peipei, XIA Wenshui. Research on the Color Changes of Sargassum fusiforme During Blanching Treatment[J]. Journal of Food Science and Biotechnology,2016,35(10):1106-1112.

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在线发布日期: 2016-10-31
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