乳酸浓度对辣椒红素色差的影响研究

Based on the experimental results shown in Figure 11, it can be observed that as the concentration of lactic acid increases, the values of △L, △b, and △a exhibit an overall decreasing trend. For △L, it is observed that the value increases when the lactate concentration is between 0.2% to 0.4%, followed by a significant decrease between 0.4% to 0.6%, and a relatively stable change between 0.6% to 1%. This suggests that the stability of capsaicin is poor at low lactate concentrations, but improves at higher concentrations. For △a, all values are negative and decrease gradually with increasing lactate concentration, but the decrease is not significant. For △b, it is observed that the value decreases significantly between 0.2% to 0.6% lactate concentration, then increases between 0.6% to 0.8%, and decreases again between 0.8% to 1%. Overall, the value of △b decreases with increasing lactate concentration.