基于扩散型TTI与鲜银耳品质关联模型的建立及验证

doi:10.11924/j.issn.1000-6850.casb2020-0141

摘要/Abstract

摘要：

为了建立扩散型时间-温度指示器(Time-Temperature Indicator,TTI)与鲜银耳品质参数的关联模型,实现TTI对鲜银耳品质的监控,分别研究了4种贮藏温度（5℃、13℃、17℃和23℃）下,扩散型TTI的RGB值及鲜银耳品质参数（失重率、可溶性蛋白质含量、可溶性糖含量以及丙二醛含量）的变化情况,通过反应动力学模型及Arrhenius模型获得了扩散型TTI颜色变化和鲜银耳品质变化的活化能Ea,并建立了扩散型TTI的RGB值与鲜银耳品质参数的关联模型。研究结果表明,在贮藏过程中,随着贮藏时间的延长,TTI的RGB值均呈下降趋势,且贮藏温度越高,RGB值下降幅度越大,其颜色变化的活化能值为36.1135 KJ/mol;随着贮藏时间的延长及贮藏温度的升高,鲜银耳的品质发生了劣变,其品质参数均与扩散型TTI的活化能差值在25 KJ/mol之内;基于扩散型TTI颜色变化与鲜鲜银耳品质参数构建了二者之间的关联模型,经实验验证其相对误差均在15%之内,证明了扩散型TTI在银耳品质监控中的应用潜力。因此,有望将此扩散型TTI用于鲜银耳贮藏过程中的品质监控并实现对银耳品质的预测。

关键词: 时间温度指示器(TTI), 鲜银耳, 贮藏, 品质, 关联模型

Abstract:

The aims are to establish the correlation model between the diffused Time-temperature Indicator (TTI) and the quality parameters of fresh tremella, and to obtain TTI’s monitoring for fresh tremella quality. The color changes of diffused TTI and the quality parameters (the weight loss rate, contents of soluble protein, contents of soluble sugar and contents of malondialdehyde) of fresh tremella were studied during different storage temperatures (5, 13, 17 and 23℃). Activation energy (Ea) of the color changes of diffused TTI and the quality changes of fresh tremella were obtained by reaction kinetics model and Arrhenius model, and the correlation model between RGB value of diffused TTI and quality parameters of fresh tremella was established. The results showed that during the storage process, all the RGB values of TTI showed a downward trend with the extension of the storage time. The higher the storage temperature, the greater decline the RGB values were. The activation energy value of color change was 36.1135 KJ/mol. Along with the extension of storage time and the increase of storage temperature, the quality of fresh tremella presented deterioration, and the difference between the quality parameters and the activation energy of diffused TTI was within 25 KJ/mol. Based on the color change of diffused TTI and the quality parameters of fresh tremella, the correlation model was constructed, and the relative error was within 15%, which was verified by test. It proved the application potential of diffused TTI in the quality monitoring of tremella. Therefore, it is expected that the diffused TTI can be used to monitor the quality of fresh tremella during storage and to predict the quality of tremella.

Key words: Time-temperature Indicator (TTI), fresh tremella, storage, quality, correlation model

中图分类号:

S646.6

康峻菡, 胥义. 基于扩散型TTI与鲜银耳品质关联模型的建立及验证[J]. 中国农学通报, 2020, 36(32): 130-139.

Kang Junhan, Xu Yi. The Correlation Model Between Diffused Time-temperature Indicator and Quality of Fresh Tremella: Establishment and Verification[J]. Chinese Agricultural Science Bulletin, 2020, 36(32): 130-139.

图/表 13

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温度/℃	0级		ΣR²	Ea/(KJ/mol)	R²	1级		ΣR²	Ea/(KJ/mol)	R²
温度/℃	K	R²	ΣR²	Ea/(KJ/mol)	R²	K	R²	ΣR²	Ea/(KJ/mol)	R²
5	0.0599	0.8703	3.3733	17.6340	0.8047	0.0870	0.9334	3.8030	36.1135	0.9064
13	0.0905	0.9214				0.1760	0.9936
17	0.0911	0.8180				0.1900	0.9538
23	0.0952	0.7636				0.2250	0.9222

温度/℃	0级		ΣR²	Ea/(KJ/mol)	R²	1级		ΣR²	Ea/(KJ/mol)	R²
温度/℃	K	R²	ΣR²	Ea/(KJ/mol)	R²	K	R²	ΣR²	Ea/(KJ/mol)	R²
5	0.0599	0.8703	3.3733	17.6340	0.8047	0.0870	0.9334	3.8030	36.1135	0.9064
13	0.0905	0.9214				0.1760	0.9936
17	0.0911	0.8180				0.1900	0.9538
23	0.0952	0.7636				0.2250	0.9222

指标	温度/℃	0级		ΣR²	Ea/(KJ/mol)	R²	1级		ΣR²	Ea/(KJ/mol)	R²
指标	温度/℃	K	R²	ΣR²	Ea/(KJ/mol)	R²	K	R²	ΣR²	Ea/(KJ/mol)	R²
失重率	5	0.5342	0.9990	3.9789	53.3144	0.9724
	13	1.2108	0.9990
	17	1.6082	0.9989
	23	2.1295	0.9820
可溶性蛋白质	5	0.0341	0.3090	2.6557	51.1787	0.9972	0.0296	0.2687	2.6419	49.4051	0.9999
	13	0.0642	0.7504				0.0538	0.7635
	17	0.0902	0.7789				0.0711	0.7989
	23	0.1542	0.8174				0.1087	0.8108
可溶性糖	5	0.0222	0.4181	2.7202	53.3368	0.9258	0.0203	0.3956	2.5683	55.5209	0.9285
	13	0.3080	0.7768				0.0286	0.7660
	17	0.0614	0.7264				0.0552	0.6694
	23	0.084	0.7989				0.0710	0.7373
丙二醛	5	0.0231	0.9873	3.8038	34.5912	0.9740	0.0211	0.9822	3.7579	29.8032	0.9771
	13	0.0349	0.9813				0.0305	0.9710
	17	0.0384	0.9049				0.0330	0.8845
	23	0.0593	0.9303				0.0475	0.9202

指标	温度/℃	0级		ΣR²	Ea/(KJ/mol)	R²	1级		ΣR²	Ea/(KJ/mol)	R²
指标	温度/℃	K	R²	ΣR²	Ea/(KJ/mol)	R²	K	R²	ΣR²	Ea/(KJ/mol)	R²
失重率	5	0.5342	0.9990	3.9789	53.3144	0.9724
	13	1.2108	0.9990
	17	1.6082	0.9989
	23	2.1295	0.9820
可溶性蛋白质	5	0.0341	0.3090	2.6557	51.1787	0.9972	0.0296	0.2687	2.6419	49.4051	0.9999
	13	0.0642	0.7504				0.0538	0.7635
	17	0.0902	0.7789				0.0711	0.7989
	23	0.1542	0.8174				0.1087	0.8108
可溶性糖	5	0.0222	0.4181	2.7202	53.3368	0.9258	0.0203	0.3956	2.5683	55.5209	0.9285
	13	0.3080	0.7768				0.0286	0.7660
	17	0.0614	0.7264				0.0552	0.6694
	23	0.084	0.7989				0.0710	0.7373
丙二醛	5	0.0231	0.9873	3.8038	34.5912	0.9740	0.0211	0.9822	3.7579	29.8032	0.9771
	13	0.0349	0.9813				0.0305	0.9710
	17	0.0384	0.9049				0.0330	0.8845
	23	0.0593	0.9303				0.0475	0.9202

品质指标	Ea/(KJ/mol)	与扩散型TTI活化能Ea差值
失重率	53.3144	17.2009
可溶性蛋白质	51.1787	15.0652
可溶性糖	53.3368	17.2233
丙二醛	34.5912	-1.5223
水分含量	41.1551	5.0416