综合稳定性指数法在菠菜贮存期预测中的应用
Application of the general stability index method to predict shelf life of spinach
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摘要: 采用综合稳定性指数(General Stability Index,GSI)法结合Arrhenius方程,建立了菠菜品质预测和预存期预测模型。在5、15、25、35℃贮存环境中,以感官品质、失重率、维生素C含量为品质评价指标,计算综合稳定性指数,研究菠菜综合稳定性指数的反应动力学,建立了菠菜品质预测模型和贮存期预测模型。结果表明,菠菜综合稳定性指数的反应动力学符合零级动力学模型,活化能Ea为59.33kJ/mol,在20℃贮存条件下对菠菜品质预测模型进行验证,平均相对误差为9.38%,贮存期预测模型相对误差为8.89%。由此表明,综合稳定性指数法适用于菠菜品质和贮存期预测。Abstract: General Stability Index ( GSI ) and Arrhenius equation were applied to establish quality prediction model and shelf life prediction model of spinach. Took sensory quality, weight loss rate and vitamin C content as quality indicator, GSI of spinach stored under 5, 15, 25, 35℃ was calculated. The kinetics of GSI changes was studied and the quality prediction model and shelf life prediction model was established. Calculated data of GSI was satisfactorily described by a zero order kinetic model and the active energy (E a ) was 59.33kJ/mol. The verification test of spinach stored under 20℃ showed that, the average relative error of quality prediction model was 9.38% and the relative error of shelf life prediction model was 8.89%.It meant that GSI method could be used to predict the quality and shelf life of spinach satisfactorily.
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