哈姆林橙汁在贮藏过程中的理化指标及色泽变化  

Physicochemical Parameters and Color Change of Hamlin Orange Juice during Storage

作　　者：王华[1] 刘俊轩[1,2] 马亚琴[1] 

机构地区：[1]中国农业科学院柑桔研究所,重庆400712 [2]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2012年第24期321-324,共4页Food Science

基　　金：国家现代柑橘产业技术体系专项(CARS-27-05B)

摘　　要：以哈姆林橙汁为研究对象,分析了哈姆林橙汁在不同贮藏条件下VC、还原糖与色泽的变化。结果表明:在不同贮藏条件下,抗坏血酸含量均呈现明显下降趋势。温度越高,VC降解越快,冻藏和避光有助于减缓VC的降解速率,而还原糖含量则先上升后下降。果汁颜色随着贮藏时间的延长品质逐渐变差,L*值,b*值和c*值随着贮藏时间的延长和贮藏温度的升高呈下降趋势。a*值随着贮藏时间的增加而上升,在同一贮藏时期,a*值随着贮藏温度的升高而增大。In this study, we analyzed changes in vitamin C, reducing sugar and color parameters of Hamlin orange juice during storage. The results showed that the content of vitamin C revealed an obvious decrease during storage under various conditions. The higher the storage temperature, the faster vitamin C was degraded. The degradation of vitamin C was attenuated during low temperature and dark storage, while the reducing sugar content initially increased and then decreased. The color of Hamlin orange juice gradually became worse with increasing storage time; the color parameters L＊, b＊and c＊ showed a downward trend with increasing storage time and temperature, while a＊ increased with increasing storage time and temperature.

关 键 词：哈姆林 橙汁 贮藏 理化指标 色泽 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]