本文以添加花色苷的压缩饼干为对象，测定压缩饼干的理化指标，采用加速实验法预测产品的货架期。研究产品在加速温度实验条件下DPPH自由基清除率、酸价、过氧化值和色泽随贮藏时间的变化，基于Arrhenius模型对反应速率常数和贮藏温度之间的关系进行拟合，确定较优模型，进而对货架期进行预测。结果表明：压缩饼干的脂肪和碳水化合物含量较高，能量密度高达5.74 kcal/g。在一定温度条件下，随着贮藏时间的延长，DPPH自由基清除率下降（p>0.05），色差值L*降低（p<0.05），酸价升高（p<0.05），过氧化值无明显变化规律。酸价和L*在贮藏中的变化规律遵循零级反应动力学，综合酸价和L*的货架期预测分析，选用L*的非线性拟合方程为该压缩饼干的货架期预测模型。压缩饼干的活化能为61.99 kJ/mol，25 ℃下预测货架期为517.89 d。

In this paper, the physical and chemical indexes of the compressed biscuits with anthocyanin were determined, and the shelf life of them was predicated by the accelerated testing method. The effects of storage time on the DPPH radical scavenging rate, acid value, peroxide value and color were investigated under the conditions of thermally accelerated test. Based on the Arrhenius model, the relationship between the reaction rate constant and the storage temperature was fitted to determine the optimal model, and then the shelf life was predicted. The results showed that the content of lipids and carbohydrate in the compressed biscuit were relatively high, and the energy density reached 5.74 kcal/g, Under the certain temperature conditions, DPPH scavenging rate declined (p>0.05), L* declined significantly (p<0.05), and acid value increased significantly (p<0.05) with the extension of storage time, while peroxide value had no significant change rule. . Acid value and L* followed zero-order reactions kinetic model during the storage, and the L* was used to predict the shelf life of compressed biscuit based on the comparison of prediction of acid value and L*.. The active energy of compressed biscuit was 61.99 kJ/mol and the estimated shelf life of the anthocyanin enriched compressed biscuit was about 517.89 d at 25℃.

黑龙江省大学生创新创业训练计划（201610225118）；哈尔滨市科技创新人才专项资金项目（2014RFQXJ071）