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坛紫菜干品色差测定条件的优化研究 摘要 本研究旨在优化坛紫菜干品色差测定的条件,以获得更加准确和可重复的结果。首先,对不同波长下的色差值进行比较,确定最适宜的波长范围。其次,通过改变浓度和pH值,探究不同处理条件对色差值的影响。最后,利用优化后的条件对坛紫菜的色差进行测定,结果表明,优化后的测定条件具有更好的准确性和可重复性。本研究有助于为坛紫菜的质量控制提供参考。 关键词:色差测定,坛紫菜干品,优化条件,质量控制 Introduction Colorisanimportantindicatoroffoodqualityandcanreflectthenutritionalstatus,freshnessandeventasteofthefood.Thus,thecolormeasurementoffoodproductshasbecomeawidelyusedmethodforproductqualityassessmentandcontrol.Amongdifferenttypesoffood,dryseaweedproductsaregainingincreasingpopularityasahealthyandconvenientsnackoringredientinvariousdishes.However,thecolorofthedryseaweedproductscanchangeduetovariousreasonssuchasstorageconditionsandprocessingmethods,whichmayaffecttheoverallqualityandconsumeracceptability. Boltingpurplelaver(Z.bolanderi)isatypeofdriedseaweedproductthatiswidelyconsumedinChina.Thecolorofboltingpurplelaverisanimportantqualityparameterforconsumersandproducers.Thecolormeasurementmethodsfordryseaweedproductsmainlyincludecolorimetry,spectrophotometryandcolordifferencemeasurement.Amongthem,colordifferencemeasurementisamoresensitiveandaccuratemethodfordetectingsmallchangesincolorandiswidelyusedinthefoodindustry. However,theaccuracyandreliabilityofcolordifferencemeasurementcanbeaffectedbyvariousfactorssuchasthetypeofinstrument,themeasurementconditionsandthesamplepreparationmethods.Therefore,itisnecessarytooptimizethemeasurementconditionstoobtainmoreaccurateandreliableresults. MaterialsandMethods Samplepreparation:Boltingpurplelaversampleswerepurchasedfromalocalsupermarket.Thesamplesweregroundintopowderandstoredinadesiccatoratroomtemperatureuntiluse. Colordifferencemeasurement:Acolorimeter(KonicaMinoltaCR-400)wasusedtomeasurethecolordifferenceofboltingpurplelaversamples.Thesampleswereplacedinastandardwhiteplateandthemeasurementsweretakenatawavelengthrangeof400-700nmwitha10nminterval.ThecolordifferencevalueswerecalculatedbasedontheCommissionInternationaledel'Eclairage(CIE)1976L*a*b*colorspace. Optimizationofmeasurementconditions:Theeffectofdifferent

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