基于紫甘蓝花青素的智能标签对猪肉新鲜度的监测应用

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中图分类号：TS251.1 文献标识码：A文章编号：0439-8114（2025）08-0205-07DOI：10.14088/j.cnki.issn0439-8114.2025.08.031开放科学（资源服务）标识码（OSID）：

Red cabbage anthocyanins-based intelligent label for monitoring freshness of pork

REN Jia-yu 1，2 ，MAXuan-ying1，ZHAOLiang-yu1，JIANG Hao1 （1.ColegeofHhagt，gluUniesitygu6ia;Sai“urubeoQilingH FoodIngredientsandWalutIndustryTchologyUniversityEnterpriseJointResearchCenter，Shangluo726ooo，Shaani，China）

Abstract：Anthocyaninintellgentlabelswerepreparedusinganthocyaninsextractedfromredcabbage（Brasicaoleraceavarcapitata rubra）asrawmaterialtoexploretheirefectivenessinmonitoringthefreshnessofpork.Twostorageconditions，roomteperature （ 25～30°C ）and refrigeration（4 C ），were established；the correlation between the color change of the anthocyanin intelligent labelandthefreshessoforkwassstematicallyivestigatedbymeasuringfreshessidicatosofporksuchastotalvolatilesicitr gen（TVB-N）content， pH ，total viable count（TVC），combined with sensory evaluation and color diference analysis.The results showedthat withtheextensionofstoragetime，both TVB-NcontentandTVCinpork showedanupwardtrendTheaccumulationof TVB-N and the growth and metabolism of microorganisms led to changes in the pH of the pork storage environment. Color difference analysis indicated that the color difference had a high goodness of fit with TVB-N content （ R2>0.90000 ）. The red cabbage anthocyaninintellgentlabelcouldeffctielymonitorchangesinthefreshnessofporkunderdiffrentstoragetemperatureconditions.

KeyWords：redabbage（asicaoleracevar.capitatarubra）;anthocann；intellgentlabel;freshok;frshess;moioringppli cation

随着肉品消费量的持续增长和食品安全事件的频发，公众对食品卫生安全的关注度显著提升。（剩余6087字）