摘要
研究紫薯酒发酵过程与颜色相关的花色苷含量、褐变指数、聚合色度、总色度及CIELab(Commission Internationale de L'Eclairage制定的L*、a*和b*测量色值的方法)参数变化规律及其相关性,利用CIELab颜色空间比较紫薯酒与蓝莓酒、红白葡萄酒的颜色。结果表明:发酵过程中,褐变指数和聚合色度呈上升趋势,花色苷含量先上升后略下降;总色度与花色苷含量的变化一致且显著正相关性;亮度L*与花色苷含量和色度的变化相反;色度a*和b*分别与褐变指数、聚合色度呈显著负相关性和正相关性。不同种类的酒样,CIELab颜色空间参数不同,表现出不同的颜色特征。
The change of color-related indicators,including free anthocyanins,browning index,DP color,total color and CIELab parameters,and their correlations were studied in Purple sweet potato wines. CIELab color space was used to compare color features of purple sweet potato wine,blueberry wine,Red and White wine. The results showed that during the fermentation,browning index and DP color were both decreased,while free anthocyanins were increased firstly and then decreased. The change of total color was consistent with the change of content of free anthocyanins and showed a significantly positive correlation. The change L＊was opposite. Color parameters a＊and b＊showed a significant correlation with browning index and DP color. And different wine samples had different CIELab parameters showing individual color features.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第1期48-52,共5页
Food and Fermentation Industries
关键词
紫薯酒
颜色
CIELAB
purple sweet potato wine
color
CIELab
