基于CIE色度空间的烟叶烘烤过程中色素含量预测研究
|
摘要
为了解烟叶烘烤过程中颜色与色素变化的关系,采用色差仪量化研究烤烟品种K326上部叶颜色变化.结果表明:1)烟叶颜色变化主要发生在烘烤前期,叶片正面和背面颜色参数变化规律基本一致,但叶片正面颜色变化略快于背面; 2)色素降解主要发生在38℃末之前,叶绿素的降解快于类胡萝卜素;3)各颜色参数与叶绿素、类胡萝卜素之间具有较强的相关性,且回归方程均表现出较高的拟合度.因此,烘烤过程中可通过烟叶的颜色参数来快速、精准地预测其色素含量,以提升烘烤作业的精准性.
In order to understand the relationship between color and pigment changes during tobacco curing process,the color change of upper leaves of K326 was quantified by color difference meter. The results showed that:( 1) The color change of tobacco leaves mainly occurred at the early stage of flue-curing. The color parameters of the positive and negative sides of the leaf are basically the same,but the frontal color changes slightly faster than that on the back.( 2) The degradation of pigments occurs mainly at the maximum 38℃,and the degradation of chlorophyll is faster than that of carotenoids.( 3) Chlorophyll and carotenoids were highly correlated with each color parameter and the regression equation shows high fitting degree. So in the flue-curing process,the pigment content can be predicted quickly and accurately by color parameters in order to improve the accuracy of flue-curing.
In order to understand the relationship between color and pigment changes during tobacco curing process,the color change of upper leaves of K326 was quantified by color difference meter. The results showed that:( 1) The color change of tobacco leaves mainly occurred at the early stage of flue-curing. The color parameters of the positive and negative sides of the leaf are basically the same,but the frontal color changes slightly faster than that on the back.( 2) The degradation of pigments occurs mainly at the maximum 38℃,and the degradation of chlorophyll is faster than that of carotenoids.( 3) Chlorophyll and carotenoids were highly correlated with each color parameter and the regression equation shows high fitting degree. So in the flue-curing process,the pigment content can be predicted quickly and accurately by color parameters in order to improve the accuracy of flue-curing.
引文
[1]席元肖,宋纪真,杨军,等.不同颜色及成熟度烤烟香气前体物及降解产物含量的差异分析[J].中国烟草学报,2011,17(4):23-30.
[2]詹军,张晓龙,周芳芳,等.低温变黄与干筋烘烤工艺对中上部烟叶质量的影响[J].河南农业科学,2012,41(11):155-160.
[3]路晓崇,李昊,苏家恩,等.基于烤烟颜色特征构建烤烟感官质量预测模型[J].河南农业大学学报,2016(4):500-505.
[4]梁洪波,李念胜,元建,等.烤烟烟叶颜色与内在品质的关系[J].中国烟草科学,2002,23(1):9-11.
[5]李悦,符云鹏,甄焕菊,等.烤烟烟叶颜色值和外观颜色变化分析[J].中国烟草科学,2017,38(1):78-84.
[6]景延秋,张豹林,李广良,等.不同品种烤烟表面颜色量化与质体色素的关系研究[J].河南农业大学学报,2014,48(6):689-694.
[7]钟金锋,覃小丽,郑炯.竹笋热烫处理过程中颜色变化的动力学模型[J].食品科学,2014,35(19):101-105.
[8]刘春菊,钱旻,宋江峰,等.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017,33(6):301-308.
[9] NISHA P,SINGHAL R S,PANDIT A B. A study on the degradation kinetics of visual green colour in spinach(Spinacea oleracea L.)and the effect of salt therein[J].Journal of Food Engineering,2004,64(1):135-142.
[10]李青山,矫海楠,王传义,等.烟叶正背面颜色参数与色素和主要化学成分的关系研究[J].江苏农业科学,2016,44(8):332-336.
[11]霍开玲,宋朝鹏,武圣江,等.不同成熟度烟叶烘烤中颜色值和色素含量的变化[J].中国农业科学,2011,44(10):2013-2021.
[12]王涛,贺帆,詹军,等.烘烤过程中不同部位烟叶颜色值和主要化学成分的变化[J].湖南农业大学学报(自然科学版),2012,38(2):125-130.
[13]宫长荣.烟草调制学[M].北京:中国农业出版社,2003:248-249.
[14]周钰淇.不同烘烤工艺K326主要质体色素变化规律研究[D].长沙:湖南农业大学,2013.
[15]王利群,戴雄泽.色差计在辣椒果实色泽变化检测中的应用[J].辣椒杂志,2009,7(3):23-26.
[16]汪琳,应铁进.番茄果实采后贮藏过程中的颜色动力学模型及其应用[J].农业工程学报,2001,17(3):118-121.
[17]张倩钰,孙杰,郑炯.苹果片热风薄层干燥过程中颜色变化的动力学模型[J].食品工业科技,2015,36(24):137-141.
[18]贺帆,王涛,樊士军,等.基于色度学的密集烘烤过程中烟叶主要化学成分变化模型研究[J].西北农林科技大学学报(自然科学版),2014,42(5):111-118.
[19]鲁黎明,刘燕,雷强,等.四川主产烟区烤烟致香前体物质含量差异分析[J].河南农业科学,2012,41(8):52-56.
[2]詹军,张晓龙,周芳芳,等.低温变黄与干筋烘烤工艺对中上部烟叶质量的影响[J].河南农业科学,2012,41(11):155-160.
[3]路晓崇,李昊,苏家恩,等.基于烤烟颜色特征构建烤烟感官质量预测模型[J].河南农业大学学报,2016(4):500-505.
[4]梁洪波,李念胜,元建,等.烤烟烟叶颜色与内在品质的关系[J].中国烟草科学,2002,23(1):9-11.
[5]李悦,符云鹏,甄焕菊,等.烤烟烟叶颜色值和外观颜色变化分析[J].中国烟草科学,2017,38(1):78-84.
[6]景延秋,张豹林,李广良,等.不同品种烤烟表面颜色量化与质体色素的关系研究[J].河南农业大学学报,2014,48(6):689-694.
[7]钟金锋,覃小丽,郑炯.竹笋热烫处理过程中颜色变化的动力学模型[J].食品科学,2014,35(19):101-105.
[8]刘春菊,钱旻,宋江峰,等.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017,33(6):301-308.
[9] NISHA P,SINGHAL R S,PANDIT A B. A study on the degradation kinetics of visual green colour in spinach(Spinacea oleracea L.)and the effect of salt therein[J].Journal of Food Engineering,2004,64(1):135-142.
[10]李青山,矫海楠,王传义,等.烟叶正背面颜色参数与色素和主要化学成分的关系研究[J].江苏农业科学,2016,44(8):332-336.
[11]霍开玲,宋朝鹏,武圣江,等.不同成熟度烟叶烘烤中颜色值和色素含量的变化[J].中国农业科学,2011,44(10):2013-2021.
[12]王涛,贺帆,詹军,等.烘烤过程中不同部位烟叶颜色值和主要化学成分的变化[J].湖南农业大学学报(自然科学版),2012,38(2):125-130.
[13]宫长荣.烟草调制学[M].北京:中国农业出版社,2003:248-249.
[14]周钰淇.不同烘烤工艺K326主要质体色素变化规律研究[D].长沙:湖南农业大学,2013.
[15]王利群,戴雄泽.色差计在辣椒果实色泽变化检测中的应用[J].辣椒杂志,2009,7(3):23-26.
[16]汪琳,应铁进.番茄果实采后贮藏过程中的颜色动力学模型及其应用[J].农业工程学报,2001,17(3):118-121.
[17]张倩钰,孙杰,郑炯.苹果片热风薄层干燥过程中颜色变化的动力学模型[J].食品工业科技,2015,36(24):137-141.
[18]贺帆,王涛,樊士军,等.基于色度学的密集烘烤过程中烟叶主要化学成分变化模型研究[J].西北农林科技大学学报(自然科学版),2014,42(5):111-118.
[19]鲁黎明,刘燕,雷强,等.四川主产烟区烤烟致香前体物质含量差异分析[J].河南农业科学,2012,41(8):52-56.