光照对绿芦笋汁色泽稳定性的影响  

Effect of Light Exposure 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,江苏徐州221018 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《徐州工程学院学报（自然科学版）》2015年第1期42-46,共5页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家自然科学基金项目(31401553);江苏省苏北科技发展计划项目(BN2009001)

摘　　要：为了探讨光对绿芦笋汁色泽稳定性的影响,将杀菌处理后的绿芦笋汁于自然光及黑暗(避光)条件下常温贮藏,研究绿芦笋汁在贮藏期间的色泽、叶绿素、类胡萝卜素、维生素C、总酚、还原糖和氨基酸质量浓度的变化.结果表明:光照对绿芦笋汁的色泽稳定性影响显著;避光贮藏可有效延缓绿芦笋汁叶绿素的降解,抑制类胡萝卜素质量浓度的上升,保持绿芦笋汁的绿色;维生素C、总酚和还原糖与绿芦笋汁的色泽密切相关,氨基酸与其色泽无显著相关性,避光贮藏可有效抑制维生素C、总酚和还原糖质量浓度的降低,从而有效地维持了绿芦笋汁的色泽稳定性.To explore the effect of light exposure on color stability of green asparagus juice during storage time,the pasteurized juice were exposed to natural light and dark at ambient temperature.The changes of color,chlorophyll,carotenoids,vitamin C,total phenolics,reducing sugar and amino acids contents were studied in green asparagus juice during storage time.The results showed that light exposure significantly affected the color stability of green asparagus juice.The decrease of chlorophyll and the increase of carotenoids contents were inhibited by dark storage.At the same time,the greenness of asparagus juice was kept.Vitamin C,total phenolics and reducing sugar contents were closely correlated with the color of green asparagus juice.There was no significant correlation between amino acids and color of green asparagus juice.The decrease of vitamin C,total phenolics and reducing sugar contents were prevented by dark storage and the color stability of green asparagus juice was effectively kept.

关 键 词：绿芦笋汁 光照 色泽稳定性 

分 类 号：S662.1[农业科学—果树学]