速冻荔枝果肉冻藏期间营养成分及色泽的变化研究  

Nutrition and Color Changes during Frozen Storage of Litchi Flesh

作　　者：蔡长河[1] 欧良喜[1] 陈洁珍[1] 王丽敏[1] 向旭[1] 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640

出　　处：《现代食品科技》2012年第11期1434-1436,1483,共4页Modern Food Science and Technology

基　　金：广东省科技厅资助项目(2010B0203012002);国家荔枝产业技术体系种质资源评价岗位科学家项目(nycytx-32)

摘　　要：色泽是速冻荔枝果肉主要的质量指标之一,冻藏期间速冻荔枝果肉发生褐变会影响产品的商品价值。采用色差仪测定结果表明,速冻荔枝果肉在-60℃下冻藏,基本不会发生色泽变化;而在-18℃下冻藏的样品会发生轻微色泽变化。分析褐变重要的中间产物5-羟甲基糠醛(5-HMF),结果也表明,速冻荔枝果肉在-60℃下冻藏,5-HMF基本没有变化;而在-18℃下冻藏的样品会有轻微减少。-18℃、-60℃冻藏期间,营养化学物质除了-18℃冻藏的还原糖有轻微减少外,基本没有发生变化。Color is a major indicator of quality of frozen litchi pulp and frozen litchi pulp browning during frozen storage may affect the value of the goods. By colorimeter measurement, it was found that when strored below -60 ℃, no color change occured.Samples frozen at -18 ℃ showed a slight color change .Analysis of browning intermediates 5-（hydroxymethyl） furfural indicate that 5 - （hydroxymethyl） furfural in frozen litchi pulp at -60 ℃ unchanged,but slightly decreased when the samples was frozen at -18 ℃. During storage at -18 ℃ and at -60 ℃, no changes were found in nutrition chemicals content except for reducing sugar at -18℃.

关 键 词：速冻荔枝 营养物质 色差值 5-羟甲基糠醛 

分 类 号：S667.1[农业科学—果树学]