鲜橙汁冷藏期间色泽变化研究  

Color Changes of Fresh Orange Juice during Refrigerated Storage

作　　者：韩燕[1] 吴厚玖[1] 窦华亭[1] 

机构地区：[1]西南大学柑桔研究所,重庆400712

出　　处：《食品科学》2010年第2期269-272,共4页Food Science

基　　金：国家"948"项目(2006G23);"十一五"国家科技支撑计划项目(2007BAD47B05)

摘　　要：在4℃条件下贮藏鲜橙汁12周期间,橙汁的红绿值a*、色泽指数OJ值减小,亮度值L*、黄蓝值b*,饱和度C*以及色调Hue增大,ΔE*值显著增大(P<0.05),橙汁色泽显著变差。同时,橙汁中类胡萝卜素和VC含量不断降低,褐变指数上升。橙汁色泽参数变化与类胡萝卜素和VC含量的变化呈显著正相关,与褐变指数呈显著负相关。在4℃冷藏条件下贮藏鲜橙汁,其色泽的保质期为7～9周。Orange juices derived from 3 orange cultivars were stored at 4 ℃ for 12 weeks, and their color, carotenoids and vitamin C contents were determined at intervals of 2 weeks. Color changes of the orange juices and their possible relationships with the changes of carotenoids and ascorbic acid contents were investigated. Results showed that during storage, CIE1976 a＊ value （redgreen） and OJ value decreased and CIE1976 L＊ value （brightness）, b＊ value （yellow-blue）, C＊ and Hue values increased, and overall color change （△E＊） increased significantly （P 〈 0.05）. Simultaneously, the content of carotenoids and vitamin C decreased and browning index increased. The color of orange juice was significantly positively correlated with the content of carotenoids and vitamin C, and significantly negatively correlated with the browning index. From the viewpoint of color, the expiration time of the orange iuices is 7 - 9 weeks.

关 键 词：冷藏 橙汁色泽参数 类胡萝卜素 VC 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]