食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 169 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024609

生产与科研应用

不同干条斑紫菜和烤条斑紫菜光合色素含量分析

  • 侍江春 ,
  • 肖宇雪 ,
  • 俸贵强 ,
  • 蔡甜 ,
  • 陈科伟
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  • 1(西南大学 食品科学学院,重庆,400715);
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715);
    3(西南大学 化学化工学院,重庆,400715)
本科生(陈科伟副教授为通讯作者,E-mail:chenkewei@swu.edu.cn)

收稿日期: 2020-06-01

  修回日期: 2020-07-09

  网络出版日期: 2020-12-30

基金资助

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)

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Analysis of photosynthetic pigment content of different dried and roasted laver

  • SHI Jiangchun ,
  • XIAO Yuxue ,
  • FENG Guiqiang ,
  • CAI Tian ,
  • CHEN Kewei
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China);
    2(National Demonstration Center for Experimental Food Science and Technology Education,Southwest University,Chongqing 400715,China);
    3(School of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China)

Received date: 2020-06-01

  Revised date: 2020-07-09

  Online published: 2020-12-30

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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。

关键词： 干条斑紫菜; 烤条斑紫菜; 颜色指标值; 藻胆蛋白; 叶绿素

本文引用格式

侍江春 , 肖宇雪 , 俸贵强 , 蔡甜 , 陈科伟 . 不同干条斑紫菜和烤条斑紫菜光合色素含量分析[J]. 食品与发酵工业, 2020 , 46(23) : 169 -177 . DOI: 10.13995/j.cnki.11-1802/ts.024609

Abstract

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.

Key words： dried laver; roasted laver; color index value; phycobiliprotein; chlorophyll

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