浓缩苹果汁色值与5-HMF含量在贮存过程中的变化规律  

Regulation of Colour Value and 5-HMF Content of the Concentrated Apple Juice During Storage

作　　者：薛楠[1] 阮美娟[1] 董韩远[1] 乔晓兰[1] 

机构地区：[1]食品营养与安全教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2011年第6期20-23,64,共5页Journal of Tianjin University of Science & Technology

摘　　要：以浓缩苹果汁为实验材料,研究不同贮存温度下浓缩苹果汁色值、5-HMF含量(5–羟甲基糠醛)的变化规律及其之间的关系.结果表明:在贮存过程中浓缩苹果汁的色值随贮存时间的延长而呈线性减小;在贮存过程中浓缩苹果汁的5-HMF含量随着贮存时间的延长而呈线性增加.随着贮存温度的升高,5-HMF含量变化速率加快.在贮存过程中浓缩苹果汁色值的变化与5-HMF含量密切相关,两者之间呈负相关.Based on the concentrated apple juice as an experimental materialt,he change regulation and relationships of the colour value and 5-HMF content in the concentrated apple during different storage temperature were studied in this paper.Results showed that the colour value decreased lineally with extending storage timet,o the contrary,5-HMF content in-creased lineally with extending storage timet;he change rate of 5-HMF content is rising with the increasing storage tempera-turet;he changes of the colour value was closely connected to 5-HMF contentt,he correlation between the two fit good linear relationships.

关 键 词：浓缩苹果汁 色值 5-HMF 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]