百香果汁褐变抑制剂的选取及应用  

The selection and application of anti-brown additives in passion fruit juice preparation

作　　者：连志超[1] 何仁[1,2] 周晶晶[1] 李娜[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006 [2]柳州市明朝饮料有限责任公司,柳州545001

出　　处：《中国食品添加剂》2011年第6期190-195,共6页China Food Additives

基　　金：国家星火计划项目"NFC百香果浊汁产业化开发"(2008GA790014)

摘　　要：为比较不同褐变抑制剂对热带水果百香果汁褐变抑制的效果,以百香果为研究对象,选取Vb-Na、植酸、NaCl、CaCl2、抗坏血酸及异抗坏血酸钠作为褐变抑制剂,分别进行单因素和正交抗褐变实验。单因素实验中,抗褐变效果依次为:Vb-Na>植酸>抗坏血酸>异抗坏血酸钠,而NaCl及CaCl2对百香果汁基本不起抗褐变作用。正交实验结果表明:抗坏血酸、Vb-Na、植酸浓度分别为0.029%、0.06%、0.02%时,具有最优的褐变抑制效果,添加该配比褐变抑制剂的百香果汁加热5h后吸光度可低至0.165,仅为市售百香果汁经相同处理后的吸光度0.369的44.72%。Single factor and orthogonal test are applied on the study of food additives on controlling anti-brown of tropical fruit-passion fruit.The food additives used in the experiment are： Vb-Na,phytic acid,NaCl,CaCl2,ascorbic acid,sodium erythorbate.The order of anti-brown effect in single factor is： Vb-Na phytic acid ascorbic acid sodium erythorbate,but NaCl and CaCl2 do not have any effect.In the orthogonal test,the optimal browning inhibiting concentration of ascorbic acid,Vb-Na and phytic acid are 0.029%,0.06% and 0.02%,respectively.The absorbance value of the passion fruit juice with these anti-brown additives was decreased to 0.165,which accounts for 44.72% of commercial passion fruit juice in the same condition.

关 键 词：百香果汁 褐变 褐变抑制剂 吸光度 

分 类 号：TS202.3[轻工技术与工程—食品科学]