杏汁饮料缓冲系数测定及缓冲盐对其影响的研究  

Buffer coefficient measurement of apricot juice and effects made by buffer salt

作　　者：鲍若晗[1] 陈杰[1] 孟岳成[1] 江续华[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《食品科技》2011年第10期57-61,共5页Food Science and Technology

基　　金：浙江工商大学研究生科技创新项目(1110XJ1510104)

摘　　要：杏汁饮料是一种缓冲溶液,其缓冲能力随杏浆含量不同而变化。对杏汁饮料的缓冲系数与杏浆含量之间的关系进行了研究,并初步探索了柠檬酸钠、六偏磷酸钠和三聚磷酸钠对其缓冲系数的影响。结果表明,缓冲系数与原浆含量之间呈线性正相关,得出了缓冲系数与原浆含量之间的关系式,以此推算出杏汁饮料中的原浆含量。该方法的相对标准偏差为0.11%～0.75%,回收率106.26%～112.70%,具有较高的准确度和精确度,方法简便,可用于杏汁饮料中原浆含量的快速检测。Apricot juice is a buffer solution and its buffer capacity is changed with the content of puree,this experiment was carried out to study on the relationship between pulp content and its buffer coefficient and the preliminary influence of several buffer salts on buffer coefficient.The results showed that there was a linear positive correlation between pulp content of apricot nectar beverage and its buffer coefficient,and the equation of the correlation was established.The content of pulp in the apricot nectar beverage can be calculated by this equation by determining the buffer coefficient of the beverage.The recoveries and precision of this method was 106%～112% and less than 0.75%（expressed in the form of RSD%） respectively.Therefore,this is an accurate,convenient and rapid method which can be applied to the determination of pulp content of apricot nectar beverage.

关 键 词：杏汁饮料 缓冲系数 原浆含量 缓冲盐 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]