抗坏血酸与金属离子在光照引起的牛奶风味劣化中的作用  

Effects of ascorbic acid and metals on the light-induced off-flavor in milk

作　　者：任文亚[1] 高红亮[1] 常忠义[1] 王雪梅[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《安徽农业大学学报》2009年第2期296-299,共4页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(30600079)资助

摘　　要：为了解决光照引起的牛奶风味劣化,在牛奶中添加天然抗氧化剂如抗坏血酸等来研究其抗劣化作用。通过对光照处理牛奶的感官评价、pH、酸度和硫代巴比妥酸反应物(TBARS)值的测定,研究抗坏血酸和金属离子对牛奶风味劣化的影响。结果显示,与只加入抗坏血酸的牛奶样品相比,添加一定比例的金属离子的抗氧化剂试验组的pH值最低,酸度较高,TBARS值为0.25mg·kg-1,感官评价值最高,这为更深入地研究光照引起的牛奶中的劣化风味物质提供了基础。To resolve the light-induced off-flavor in milk,natural antioxidant such as ascorbic acid is added to study its effect. By getting the sensory evaluation,pH,acid degree and thiobarbituric acid reactive substances （TBARS） test of the treated milk samples,the affection of aseorbic acid and metals on milk was studied. The results show that as to other milk samples with only ascorbic acid, the sample with blending of ascorbic acid and certain proportions of metals has the lower pH,higher acid degree,and its TBARS degree is only 0. 25 mg·kg^-1 ,it also gets the highest evaluation score. All this can be the foundation of further research on light-induced off-flavor substances in milk.

关 键 词：牛奶 风味劣化 抗坏血酸 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]