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采用不同类型多糖、有机酸及氨基酸作为辅色剂,研究其单一组分以及复配对紫色辣椒叶片色素的辅色效果。结果表明,当分别筛选单一类型的辅色剂时,蔗糖为最佳多糖类辅色剂,而果糖在长时间时(12 h)会使吸光度下降最大;丁二酸为最佳有机酸类辅色剂,抗坏血酸会在长时间时(12 h)导致吸光度下降最大;甲硫氨酸为氨基酸类最佳辅色剂,以脯氨酸会在长时间时(12 h)导致吸光度下降最大。以上述最佳单一辅色剂进行复配,在不添加蔗糖的情况下,当丁二酸和甲硫氨酸的浓度都为0.01 g/m L时,预测的Ymax为0.42,验证结果的符合率达到96.42%。
Different kinds of polysaccharides, organic acids and amino acids were used as auxiliary auxiliaries to study the single component and the auxiliary effect of compound on the pigment of purple pepper leaf. The results showed that sucrose was the best polysaccharide co-agent when the single type of co-agent was screened separately, while the fructose had the largest decrease in absorbance at a long time (12 h); succinic acid was the best organic acid As the auxotrophic agent, ascorbic acid led to the largest decrease of absorbance after a long time (12 h). Methionine was the best accessory auxotrophic agent of amino acids, proline would lead to the largest decrease of absorbance after a long time (12 h). With the best single co-agent described above, the predicted Ymax was 0.42 for both succinate and methionine concentrations of 0.01 g / mL without addition of sucrose, and the agreement of the validation results Rate reached 96.42%.