一种香精的加速试验及其保质期预测模型的建立
The Accelerated Test of a Flavor and the Establishment of Its Shelf Life Prediction Model
刘易佳 1何爱华 1张擎 1黄若冰 1朱小梅 1王红强1
作者信息
- 1. 华宝香精股份有限公司(上海 201821)
- 折叠
摘要
以食用香精JS-2为研究对象,研究其在温度45,55和65 ℃,湿度(Hr)75％±5％条件下贮藏过程中感官、理化指标和化合物指标的变化.采用零级动力学模型结合阿伦尼乌斯方程建立保质期预测模型.结果表明,随着加速贮藏时间延长,香精中丁酸乙酯、L-薄荷酮含量减少,2-丙二醇-1-乙酸酯含量增加.皮尔森相关系数表明,酸值、丁酸乙酯与感官评分相关性最高,活化能(Ea)分别为57.31 kJ/mol和55.09 kJ/mol,指前因子k0分别为2.26×107和1.38× 105.用25 ℃温度长期试验条件下所得货架期实测值验证货架期预测模型的有效性,结果发现预测模型的预测结果准确性较高,实测值与模型预测值的相对误差低于10％.
Abstract
The changes in the sensory,physicochemical characteristics and chemical profiles of food flavor JS-2 were monitored during storage under the temperature of45,55 and 65 ℃ and the relative humidity of 75％±5％.A zero-level kinetic model combined with the Arrhenius equation was used to establish a shelf-life prediction model.The results showed that the contents of the components in the flavor:ethyl butyrate and L-menthone decreased,and 2-propanediol-l-acetate increased with storage time.Pearson correlation coefficients showed that acid value and ethyl butyrate had the highest correlation with sensory scores,with activation energy(Ea)of 57.31 kJ/mol and 55.09 kJ/mol,and pre-exponential factor k0 of 2.26×107 and 1.38× 105,respectively.The shelf-life determined from long-term storage conditions at 25 ℃ was used to validate the shelf-life prediction model,and the results showed high prediction accuracy of the model with a relative error less than 10％.
关键词
保质期预测/动力学模型/阿伦尼乌斯方程/相关系数Key words
shelf life prediction/kinetic model/Arrhenius equation/correlation coefficient引用本文复制引用
出版年
2024
NETL
NSTL
万方数据