离子交换处理控制浓缩砀山酥梨汁贮存中褐变的研究  

Study on Browning Control of Dangshan Pear Juice Concentrates during Storage by Ion Exchange Technolnogies

作　　者：谢慧明[1] 杨毅[1] 曾庆梅[1] 张浩[1] 尤逢惠[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2008年第3期99-102,共4页Food Science

基　　金：安徽省"十五"二期重点攻关项目(040130443)

摘　　要：目的:研究阳→阴离子交换树脂处理技术在控制浓缩砀山酥梨汁贮存中褐变的应用。方法:将20Brix°超滤砀山酥梨清汁依次经FPC22-1阳离子树脂和FPA-53阴离子树脂处理后,减压浓缩至70Brix°,在37℃下贮存40d,检测色值(T440nm)、褐变指数(A440nm)等指标的变化。结果:离子交换处理降低了梨汁的褐变指数,去除了多数金属离子,降低了氨基酸的含量。按不同比例混合未处理和经树脂处理的梨汁得到不同氨基酸含量的梨汁,浓缩至70Brix°后贮存,褐变速度常数随氨基酸含量的降低而下降,且呈线性关系。结论:离子交换处理可控制浓缩砀山酥梨汁贮存中褐变。Objective： The browning control of Dangshan pear juice concentrates （PJC）during storage was studyied by ion exchange technolnogies. Method： 20 Brix° ultrafdter Dangshan pear juice was treated with FPC-21 （cation exchange resins） and FPA-53 （anion exchange resins） sequentially, and then concentrated to 70Brix° , stored at 37℃ over 40 days, then colour（T440am） and browing index （A440am）was measured. Result： Treating the juice with ion exchange resins reduced total amino acid （AA）content, browing index and metallic ions. Mixtures of untreated and treated pear juice in different proportions was concentrated and stored. Results showed that the browning rate constant content decreased with total AA, and they were linear dependence. Condusion： Ion exchange technolnogies can control brownin rate of PJC during storage.

关 键 词：浓缩砀山酥梨汁 阳离子交换树脂 阴离子交换树脂 贮存 褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]