高密度二氧化碳对荔枝汁品质的影响  

Effect of Dense Phase Carbon Dioxide on the Quality of Litchi Juice

作　　者：徐玉娟[1,2] 温靖[1] 肖更生[1] 吴继军[1] 陈于陇[1] 余元善[1] 唐道邦[1] 潘思轶[2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2012年第15期71-74,共4页Food Science

基　　金：国家公益性行业(农业)科研专项(200903043-03);广东省自然科学基金项目(07117971);广东省关键领域重点突破招标项目(2008A024200008);广东省科技计划项目(2010A020501016)

摘　　要：为探讨高密度二氧化碳(DPCD)非热杀菌技术对荔枝汁品质的影响,将新鲜荔枝汁经DPCD处理(8MPa、3 6℃、1 0 m in)后,测定p H值、可溶性固形物含量、电导率、褐变度、V C含量和游离氨基酸含量等指标的变化。结果表明:DPCD处理对荔枝汁的pH值、总酸度和多酚氧化酶(PPO)活性有显著影响,经DPCD处理后荔枝汁的还原糖、总多酚和游离氨基酸的含量略有增加,其他指标没有明显变化。In order to investigate the effect of dense phase carbon dioxide（DPCD） as a non-thermal sterilization technology on the quality and physio-chemical properties of litchi juice,freshly prepared litchi juice was subjected to DPCD treatment at 8 MPa and 36 ℃ for 10 min.The changes of pH,soluble solid content,conductivity,browning degree,vitamin C and free amino acids were evaluated.The results showed that DPCD treatment had a significant effect on pH,total acidity and PPO,but had no obvious effect on other indicators.Slight increases in reducing sugar,total polyphenol content and free amino acid content in DPCD-treated litchi juice were observed.

关 键 词：DPCD非热杀菌 荔枝汁 理化性质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]