摘要
为探究不同干条斑紫菜和烤条斑紫菜外观颜色与光合色素含量之间的关系,以6种干条斑紫菜和5种烤条斑紫菜为对象,进行颜色指标与光合色素含量间的相关性分析。结果表明,干条斑紫菜和烤条斑紫菜各光合色素含量差异显著(P<0.05),干条斑紫菜和烤条斑紫菜中光合色素含量最多的为藻蓝蛋白、藻红蛋白、别藻蓝蛋白和叶绿素a。干条斑紫菜和烤条斑紫菜各光合色素含量之间均有不同程度的相关性(|r|=0.037~1.000,|r|=0.041~0.994),光合色素含量与颜色指标值存在相关性,但相关性不强(|r|=0.033~0.994,|r|=0.034~0.914)。通过逐步回归分析发现,光合色素含量预测值与实际值的相关系数均有不同程度提高,藻蓝蛋白含量可以很好地预测条斑紫菜总光合色素含量(P<0.01)。该研究为商业生产紫菜产品的质量评价提供参考依据。
In order to explore the relationship between the appearance color and photosynthetic pigment content of different dried laver and roasted laver(Pyropia yezoensis),the correlation between color index and photosynthetic pigment content of six dried laver and five roasted laver was analyzed.The results showed that the photosynthetic pigment in dried laver was significantly different(P<0.05)from roasted laver.The most abundant photosynthetic pigments in dried laver and roasted laver were phycocyanin,phycoerythrin,allophycocyanin and chlorophyll a.The photosynthetic pigment content of dried laver and roasted laver had different degrees of correlation(|r|=0.037-1.000,|r|=0.041-0.994);the photosynthetic pigment content was also correlated with the color index although not so obvious(|r|=0.033-0.994,|r|=0.034-0.914).Through a multi-parameter prediction model for photosynthetic pigment content established by stepwise regression analysis,it was found that the correlation coefficients between the predicted and actual values of photosynthetic pigment content were improved to some degrees,and it showed phycocyanin content was very accurate for the prediction of total photosynthetic pigment content in laver(P<0.01).This study will provide a reference basis for the quality evaluation of commercially produced laver products.
作者
侍江春
肖宇雪
俸贵强
蔡甜
陈科伟
SHI Jiangchun;XIAO Yuxue;FENG Guiqiang;CAI Tian;CHEN Kewei(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education,Southwest University,Chongqing 400715,China;School of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第23期169-177,共9页
Food and Fermentation Industries
基金
重庆市科委基础研究与前沿探索项目(cstc2018jcyjAX0590)
西南大学校级科研项目(SWU019025)。
