文献类型：期刊文献

中文题名：凡纳滨对虾水煮加热过程颜色与虾青素及体外抗氧化活性的相关性

英文题名：Correlation Between Astaxanthin Coloration and in Vitro Antioxidant Activity of Litopenaeus vannamei During Boiling and Heating

作者：张旭飞[1];罗晓琳[1];吉宏武[1,2];刘书成[1,2];任惠峰[3];毛伟杰[1,2]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034;[3]东京海洋大学,日本东京

年份：2021

卷号：41

期号：3

起止页码：105

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、北大核心、北大核心2020

基金：南海区虾类生态工程化养殖模式和精深加工技术集成示范(SQ2020YFD090053-05);国家重点研发计划资助(2019YFD0902003);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：凡纳滨对虾;水煮加热;颜色;计算机视觉系统;虾青素;体外抗氧化活性

外文关键词：Litopenaeus vannamei;boiling;color;computer vision system;astaxanthin;vitro antioxidant activity

中文摘要：【目的】研究水煮加热过程中凡纳滨对虾(Litopenaeus vannamei)颜色与虾青素、体外抗氧化性之间的相关性。【方法】利用计算机视觉系统(CVS)和色差仪两种方法对标准色卡进行测定,确定CVS参数,对加热过程中颜色进行连续化测定;测定水煮加热中虾青素含量和DPPH自由基清除率、ABTS自由基清除率及羟基自由基清除率,对其进行相关性分析。【结果】在水煮加热过程中,CVS可以代替色差仪对颜色进行连续化测定。前300 s内L、a、b值均增加,且与加热时间呈线性相关;360 s后a、b值无显著变化(P>0.05),L值呈下降趋势。虾青素的含量在300 s时达到最高后呈下降趋势。随着加热时间的延长,凡纳滨对虾清除DPPH自由基的能力增强。羟基自由基清除率和ABTS自由基清除率呈先增大后趋于平稳的趋势。在300 s之内,L、a、b值与虾青素含量、自由基清除率显著相关,相关系数大于0.7。【结论】CVS可以代替色差仪对加热过程中对虾的色泽进行测定,且颜色值与虾青素含量、自由基清除率呈高度相关。

外文摘要：【Objectives】To explore the effects of color,astaxanthin and in vitro antioxidant activity of Litopenaeus vannamei during boiling.【Methods】The parameters of CVS were determined by measuring the standard color card using computer vision system(CVS)and colorimeter.During the heating process the color was continuously measured.The astaxanthin content and DPPH free radical scavenging rate,ABTS free radical scavenging rate and hydroxyl free radical scavenging rate during boiling were determined,and then the correlation was analyzed.【Results】CVS could replace the colorimeter to determine the color change of continuous heating.During the heating,the values of L,a and b increased in the first 300 s and then after 360 s,the values of a,b had non-significantly change(P>0.05).L values decreased at 300 s,astaxanthin content reached the highest level,and then decreased.With the extension of heating time,the ability of Litopenaeus vannamei to scavenge DPPH free radicals increased.The hydroxyl radical scavenging rate and ABTS free radical scavenging rate increased initially and then stabilized.At 300 s,the values of L,a,and b were highly correlated with astaxanthin content and free radical scavenging rate,and the correlation coefficient was greater than 0.7.【Conclusion】CVS could replace the colorimeter to continuously measure the color of the shrimp during the heating process,and the color value was highly correlated with the astaxanthin content and free radical scavenging rate.