七种日韩梨果泥贮藏稳定性研究  

Stability of Seven Kinds of Japanese and Korean Pear Purees during Storage

作　　者：王娟[1] 王然[1] 王佳 肖军霞[1] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]大连市金州区质量技术监督局,辽宁大连116100

出　　处：《食品科学》2011年第16期357-360,共4页Food Science

基　　金："十一五"国家科技支撑计划重点项目(2006BAD22B07);国家梨产业技术体系建设专项(nycytx-29-06);农业部"948"项目(2006-G27-7);青岛市科技局梨种质资源创新与新品种选育项目(08-2-1-34-nsh)

摘　　要：以丰水、华山、南水、大果水晶、圆黄、黄金、新高梨为原料,通过检测梨泥的p H值、还原糖、氨基态氮、5-羟甲基糠醛(5-HMF)、可溶性酚和总色差的含量,对7种日韩梨果泥贮藏稳定性进行研究。结果表明:在贮藏过程中,7种梨泥贮藏稳定性由高到低依次为圆黄、华山、大果水晶、丰水、南水、新高和黄金。圆黄梨泥的还原糖(9.6%～7.2%)和氨基态氮(4.2～3.5mg/100mL)含量较高,5-HMF(0.6～1.1mg/100g)和可溶性酚(3.3～2.1mg/g)含量较少,pH值(3.3～3.4)和色差值(22.7～39.9)较低,贮藏稳定性优于其他品种。In this paper,the stability of seven kinds of Japanese and Korean pear purees（Housui,Nansui,Sydney,Crystal,Yuanhuangli,Whangkeumbae and Bretschncideri） during storage was studied.Their pH,reducing sugar,contents of amino acid,5-HMF and soluble phenols and total chromatism were determined.The results showed that the stability order of seven kinds of pear purees during storage was Yuanhuan,Sydney,Crystal,Housui,Nansui,Bretschncideri and Whangkeumbae.Reducing sugar（9.6%～7.2%） and amino acid（4.2～3.5 mg/100 mL） contents were higher in Yuanhuanli compared to other six varieties,but 5-HMF（0.6～1.1 mg/100 g） and soluble phenols（3.3～2.1 mg/g） in Yuanhuanli were less,and the pH（3.3～3.4） and chromatism（22.7～39.9） was the lowest.Therefore,Yuanhuang pear puree reveals the highest storage stability among seven species.

关 键 词：梨泥 贮藏稳定性 褐变 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]