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題 名 | Color Degradation of Dried Roselle during Storage=乾燥洛神葵貯存期間顏色劣變之探討 |
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作 者 | 蔡碧仁; 區少梅; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁629-640 |
分類號 | 463.7 |
關鍵詞 | 顏色劣變; 乾燥洛神葵; 貯藏試驗; Color degradation; Dried roselle; Storage test; |
語 文 | 英文(English) |
中文摘要 | 洛神葵具亮麗紅色及特殊風味,一向為製飲料、果凍及果醬等之優良材料。乾燥為最常用來保存洛神葵原料以供進一步加工之方法,唯乾燥洛神葵在貯存期間極易褐變。本研究目的即在探討乾燥洛神葵紅色劣變的原因。以經過殺菁之有無及兩種乾燥溫度所得之乾燥洛神葵為試驗材料,將其以KOP/PE/EVA 包裝袋進行充氮或下充氮包裝後,貯存於室溫(~25℃) 或低溫(5℃)及見光或遮光下八個月。在貯存期間觀察其品評紅色分數、Hunter a 值、裂解指數、Hue 值等顏色品質與花青素、胺基酸、多元酚、?喃醛、羥甲?喃醛、抗壞血酸等成分之變化。結果顯示,各貯存條件中,光線與溫度乃是決定乾燥洛神葵紅色劣變之重要因子。在低溫或遮光情形下,乾燥洛神葵貯存八個月後,多能維持良好的色澤,但見光室溫下,貯存五個月後郎有褐變現象。經分析其化學成分變化發現,乾燥洛神葵貯存後有大量?喃醛之形成,以及其紅色劣變與胺基酸總量或多酚之變化並無相關,而與花青素或抗壞血酸之減少明顯相關。顯示乾燥洛神葵紅色劣變,並非以梅拉氏褐變為主,而是由於花青素或抗壞血酸之裂解所致。經比較抗壞血酸之裂解與?喃醛生成之分子數目間之相對關係,結果並無吻合,故光線與貯存溫度引致之花青素破壞,應是乾燥洛神葵紅色劣變主要原因,並?喃醛之生成密切相關。 |
英文摘要 | RoselIe, with a bright red color and unique flavor, is a good material for making drink, jelly and preserves. Drying is the most common method for preserving raw roselle for further processing, tlowever, color degradation of dried roselle occurs easily during storage. The purpose of this study was to investigate the causes of color degradation of dried roselte during storage. Dried roselle made with or without blanching and under two different drying temperatures was used as the experimental material, it was packed with air or nitrogen in KOP/PE/EVA bags and stored at room temperature (~25℃) or Iow temperature (5℃)under light or in the dark for eight months. The changes in color quality (Hunter a value, sensory red color score, hue and degradation index values) and compounds such as anthocyanin, amino acids, furfural, polyphenols, ascorbic acid and hydroxymethyl furfuraI of the dried roselle samples were examined during storage. Results showed that light and temperature were the factors causing browning of dried roselle. In the dark or under low temperature storage conditon, the red color of dried roselle remained for eight months while under light and at room temperature, browning occurred after five months. The degradation of color of dried roselle during storage along with major formation of furfural correlated significantly with degradation of anthocyanin and aseorbic acid, but not with changes of polyphenols and amino acids. Obviously, the color degradation of dried roselle was due to degradation of ascorbic acid or anthocyanin, not Maillard browning. As the amount of the degraded aseorbic acid did not equal to that of furfural formed, it was clear that degradation of anthocyanin induced by storage temperatures and light was the main cause of the color degradation of dried rosetle during storage. |
本系統中英文摘要資訊取自各篇刊載內容。