CAJ | 학술논문

研究引入了色率、黄色指数、红色指数、玫瑰紫指数的概念,建立了对玫瑰醋色泽进行量化评价的方法.即将食醋稀释50%后,5000r/min离心30min,取上清液分别测其在波长460nm、510nm、530nm、610nm处的吸光度值,分别用10×lg(OD460nm/OD610nm)、10×lg(OD510nm/OD610nm)、 10×lg(OD530nm/OD610nm)、OD610nm×20000/0.076来表示食醋的黄色指数、红色指数、玫瑰醋紫指数和色率,并用这种方法评价了保温后熟及保藏条件对食醋色泽的影响.通过试验发现在试验设计的保温时间范围内,色率随保温时间的增加呈下降趋势;黄色指数、红色指数、玫瑰紫指数随着保温时间缓慢增大;常温保藏比4℃保藏样品的色率更高,而黄色指数、红色指数、玫瑰紫指数则是4℃保藏样品比常温保藏的高.
연구인입료색솔、황색지수、홍색지수、매괴자지수적개념,건립료대매괴작색택진행양화평개적방법.즉장식작희석50%후,5000r/min리심30min,취상청액분별측기재파장460nm、510nm、530nm、610nm처적흡광도치,분별용10×lg(OD460nm/OD610nm)、10×lg(OD510nm/OD610nm)、 10×lg(OD530nm/OD610nm)、OD610nm×20000/0.076래표시식작적황색지수、홍색지수、매괴작자지수화색솔,병용저충방법평개료보온후숙급보장조건대식작색택적영향.통과시험발현재시험설계적보온시간범위내,색솔수보온시간적증가정하강추세;황색지수、홍색지수、매괴자지수수착보온시간완만증대;상온보장비4℃보장양품적색솔경고,이황색지수、홍색지수、매괴자지수칙시4℃보장양품비상온보장적고.
A quantificational evaluation method for the color of vinegar has been established by inducing the concept of color ratio, yellow index, red index and rose violet index.Sample was diluted to 50%, then centrifuged for 30min at 5000r/min, and finally the supernatant was used to measure the optical absorbence at 460, 510, 530 and 610nm.The values of 10×lg(OD460nm/OD610nm),10×lg( OD510nm/OD610nm),10×lg( OD530nm /OD610nm) and OD610nm × 20000/0.076 were applied to indicate the yellow index, red index, rose violet index and color ratio inspectively.The effect of heat treatment and storage on color of vinegar was also evaluated by this method.The results showed that the color ratio decreased while the yellow index, red index, and rose violet index increased as treatment time progressed; compared with 4(C, higher color ratio but lower yellow index, red index and rose violet index were obtained at ambient temperature.