不同护色剂对荔枝原浆色泽与多酚的影响  

Effects of Different Color Inhibitors on Color and Polyphenols of Litchi Puree

作　　者：程丽娜[1,2] 徐玉娟[1] 唐道邦[1] 肖更生[1,2] 吴继军[1] 李俊[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室,广东广州510610 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2013年第6期42-46,共5页Food Science

基　　金：广东省科技计划项目(2011A080803011;2009A020101002);农业部公益性行业(农业)科研专项(200903043-8-1)

摘　　要：为了优选荔枝原浆护色剂配方,考察添加不同质量分数的柠檬酸、D-异抗坏血酸钠、焦亚硫酸钠3种护色剂在60℃模拟体系热处理24h后对荔枝原浆色泽和多酚的影响,进行三因素三水平正交试验。结果表明:荔枝多酚保留率越高、明度值越大,护色效果越好。护色剂对荔枝原浆明度值和多酚保留率影响的主次顺序为:焦亚硫酸钠>D-异抗坏血酸钠>柠檬酸,且D-异抗坏血酸钠、焦亚硫酸钠对多酚保留率影响效果显著,而柠檬酸影响不显著。综合优选0.1%柠檬酸、0.075g/L D-异抗坏血酸钠、0.25g/L焦亚硫酸钠为护色剂配比。对此护色剂配比进行验证,荔枝原浆热处理60h内多酚保留率与明度值二者变化相关性极显著。In order to optimize the formula of litchi puree browning inhibitor, litchi puree was treated by citric acid, D-sodium erythorbate and sodium pyrosulfite with various concentrations and dried at 60℃ for 24 h to observe the effect on color preserving and polyphenols. The results of orthogonal tests showed that the higher retention of polyphenols resulted in the higher lightness value and the better color preserving effect. Among these inhibitors, the inhibition order was sodium pyrosulfite, D-sodium erythorbate and citric acid. The best formula was composed of 0.1% citric acid, 0.075 g/L D-sodium erythorbate and 0.25 g/L sodium pyrosulfite. A highly significant correlation between changes in polyphenol retention and lightness was observed for litchi puree treated with the optimized blend of three browning inhibitors during 60 h of heat treatment.

关 键 词：荔枝原浆 柠檬酸 D-异抗坏血酸钠 焦亚硫酸钠 色泽 多酚 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]