热协同超高压加工鲜榨苹果汁贮藏过程中色泽稳定性研究  

Studies on the Color Stability of Fresh Apple Juice During Storage

作　　者：赵光远[1] 张勇[1] 邹青松[1] 孙鹃[1] 杨公明[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院

出　　处：《食品与发酵工业》2008年第5期185-189,共5页Food and Fermentation Industries

基　　金：河南省教育厅自然科学研究项目(No.2007210038)

摘　　要：通过HPLC等方法，分析用热协同超高压加工的鲜榨苹果汁中酚类和Vc等物质在贮藏中的变化，发现果汁在贮藏中发生的非酶褐变主要是由酚类的氧化聚合引起的，可通过低温贮藏加以控制。聚原花色素、表儿茶素、绿原酸和Vc的损失以及果汁的褐变随贮藏时间的延长和温度的升高而加剧。果汁颜色变化先快后慢，L^＊值降低，a^＊值升高，b^＊值变化较小。氨基酸也参与了褐变反应，但Maillard反应不显著。缩合单宁的平均聚合度随贮藏时间的延长和温度的升高而变大。粒径分析表明贮藏过程中有新的颗粒产生。Polyphenols, Vc and other composition of fresh apple juice made by heating combined high pressure during 120 days storage were analyzed using High Performance Liquid Chromatography（HPLC） and other analysis techniques. It showed that non-enzymatic browning during the storage was caused by the oxidation and polymerization of polyphenols and could be avoided by storing at lower temperature. The degree of non-enzymatic browning and the loss of polymeric proanthocyanidin, epieatechin, chlorogenie acid and Vc increased by the time and temperature of storage. The color of juice changed rapidly at the initial period of storage and then became slow down. L ^＊ value decreased, a value increased and b value changed little. Free amino acids also contributed to the browning but Maillard reaction did not. The mean degree of polymerization for polymeric proanthocyanidin also increased by the time and increased temperature of storage. The result of size distribution of suspending particles analysis showed that some new particles formed during the storage.

关 键 词：鲜榨苹果汁 热协同超高压 非酶褐变 多酚 VC 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]