食品工业科技2017，Vol.38Issue(21)：31-36,6.DOI:10.13386/j.issn1002-0306.2017.21.007
枸杞复合糖果储藏稳定性研究
Study on the stability of wolfberry composite candy
摘要
Abstract
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.关键词
枸杞复合糖果/色差/玉米黄素/类胡萝卜素Key words
wolfberry composite candy/color parameters/zeaxanthin/carotenoid分类
轻工纺织引用本文复制引用
赵宇慧,魏超昆,徐梦霞,刘敦华..枸杞复合糖果储藏稳定性研究[J].食品工业科技,2017,38(21):31-36,6.基金项目
国家自然科学基金资助项目(31560436). （31560436）
