贮藏温度对绿芦笋汁色泽稳定性的影响  

Effect of storage temperature on color stability of green asparagus juice

作　　者：陈学红[1] 秦卫东[1] 马利华[1] 郑永华[2] 郁步青 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与发酵工业》2013年第12期187-191,共5页Food and Fermentation Industries

基　　金：江苏省苏北科技发展计划项目(BN2009001)

摘　　要：研究了不同贮藏温度(常温25℃和冷藏5℃)条件下,绿芦笋汁的色泽、叶绿素、类胡萝卜素、Vc、总酚、还原糖和氨基酸含量的变化,以探究贮藏温度对绿芦笋汁色泽稳定性产生的影响。结果表明:叶绿素的化学降解是绿芦笋汁贮藏期间色泽变化的主要原因,Vc、总酚和还原糖含量的降低也促使了芦笋汁色泽的变化,而氨基酸与芦笋汁的色泽无显著相关性。5℃贮藏显著抑制了绿芦笋汁叶绿素、Vc、总酚和还原糖含量的降低,抑制了类胡萝卜素含量的上升,从而有效地保护了芦笋汁的绿色,维持了绿芦笋汁色泽的稳定性。The effects of storage temperature on color stability of green asparagus juice during storage time were explored. The changes of color, chlorophyll, earotenoids, vitamin C, total phenolics, reducing sugar and amino acids contents were studied. During storage time, the color lose of green asparagus juice was mainly due to chlorophylls changes. The decrease of vitamin C, total phenolics and reducing sugar contents induced the changes of color in juice. No significant correlation was found between amino acids and the color change of green asparagus juice. The decrease of chlorophyll, vitamin C, total phenolics and reducing sugar contents were inhibited at refrigeration condi- tion. At the same condition, the increase of carotenoids contents was prevented and the color stability of green aspara- gus juice was effectively kept：.

关 键 词：绿芦笋汁 贮藏温度 色泽稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]