ClO_2与Vc对苹果汁褐变与澄清的影响  

Effects of ClO_2 and Vc on Browning and Clarifying of Apple Juice

作　　者：付聿成[1] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2004年第12期47-51,共5页Food and Fermentation Industries

摘　　要：以富士苹果为试材,研究了ClO2与VC对苹果汁褐变的影响。在380～600nm波长范围内,ClO2与Vc对苹果汁吸收曲线都没有影响。用4、6、8mg/L的ClO2处理苹果汁有一定的防褐作用,10mg/L和12mg/LClO2处理的苹果汁色度略高于对照。单独用Vc防褐,尤其是无法避免接触氧时,效果不理想。用ClO2与Vc协同处理时,苹果汁色度变化受添加顺序的影响。添加ClO2利于苹果汁澄清,也利于保持苹果汁的澄清。In this paper, the effects of ClO_2 and Vc on browning and clarifying of Fuji apple juice were studied. Adding ClO_2 and Vc did not affect the absorption curves of the apple juices in range of 380 to 600nm wavelength. When 4～12?mg/L ClO_2 was used to treat apple juice, the 4, 6, and 8 mg/L level was found to have anti-browning effect on the samples, however, the 10 and 12?mg/L level had less effect on the juice browning. No significant anti-browning effect was found when the apple juices were treated with Vc, especially when the sample was exposed under the air once in a while. The anti-browning effect of ClO_2 and Vc on apple juice was affected by the adding sequence. The results also show that adding ClO_2 benefited clarification and maintaining clarity of apple juice.

关 键 词：苹果汁 澄清 防褐 褐变 CLO2 VC 色度 影响 处理 对照 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]