枣汁贮藏过程中HMF含量与颜色参数相关性分析  

Analysis of Correlation between HMF Content and Color Parameters of Chinese Jujube Juice during Storage

作　　者：韩希凤[1] 孙越[1] 

机构地区：[1]天津天狮学院生物与食品工程学院,天津301700

出　　处：《安徽农业科学》2015年第6期144-146,共3页Journal of Anhui Agricultural Sciences

基　　金：校级项目"大枣浓缩液非酶褐变机制及影响因素的研究"的阶段性研究成果(K13003)

摘　　要：[目的]分析枣汁贮藏过程中HMF含量与颜色参数的相关性,得到表征大枣浓缩汁贮藏期间的颜色变化情况的各个参数之间的关系。[方法]在4、26和37℃条件下对大枣浓缩汁进行了7个月的贮藏研究,对产品中与非酶褐变颜色参数(A420、L*、Chroma值)与大枣浓缩汁中HMF含量变化的相关性进行了研究。[结果]试验表明,4、26和37℃贮藏条件下,大枣浓缩汁中的HMF和A420变化呈线性关系,颜色参数(A420、L*、Chroma值)是HMF的函数,具有相关性,可用一级动力学方程表示。26、37℃贮藏过程中大枣浓缩汁的颜色参数变化显著(P<0.05),明显高于4℃贮藏,低温有利于大枣浓缩汁的贮藏。[结论]试验可为研究大枣浓缩汁的贮藏品质提供一定的理论依据。[Objective] To analyze correlation between HMF content and color parameters in Chinese jujube concentrate storage process,obtain relationship among parameters characterizing colour change of Chinese jujube concentrate during storage process. [Method]Changes of qualities related to non-enzymatic browning in Chinese jujube concentrate at different storage temperatures（ 4,26 and 37 ℃） for 7 months were evaluated It was studied color parameters（ A420,L＊,Chroma） correlation with the changes of HMF content in Chinese jujube juice during storage. [Result] The results showed that a correlation between HMF formation and A420 was observed,and color parameters（ A420,L＊,Chroma） could be expressed by first-order equations as functions of HMF at 4,26 or 37 ℃. Higher storage temperature（ 26 and 37 ℃） had significant effects（ P 0. 05） on changes of color parameters（ A420,L＊,Chroma）,significantly higher than 4 ℃ storage,could be protect well during lower temperature storage. [Conclusion] The study can provide theoretical basis for storage of Chinese jujube concentrate.

关 键 词：大枣浓缩汁 颜色参数 相关性 HMF 

分 类 号：S665.1[农业科学—果树学] TS255.3[农业科学—园艺学]