3种褐变抑制剂对柑橘罐头营养品质影响的研究  

Effect of Three Kinds of Browning Inhibitors on Nutritional Quality of Citrus Canned

作　　者：王春苗[1] 陆胜民[2] 张俊[2] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004 [2]浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《安徽农业科学》2015年第35期139-141,共3页Journal of Anhui Agricultural Sciences

基　　金：国家现代农业产业技术体系专项资金资助项目(2011R15A24A01)

摘　　要：[目的]研究抗坏血酸(V_C)、茶多酚、亚硫酸钠对柑橘罐头褐变的抑制以及营养成分的影响。[方法]在罐头中分别添加VC、茶多酚、亚硫酸钠后进行保质期加速试验,定期测定罐头中的褐变指数、5-HMF、DPPH·、ABTS+·、V_C、总酚。[结果]试验显示,抗坏血酸、茶多酚、亚硫酸钠均能减少褐变和降低5-HMF的生成,提高DPPH·、ABTS+·的清除率,减少V_C、总酚的损失;且亚硫酸钠抗褐变能力优于V_C和茶多酚,但是亚硫酸钠抗氧化营养物质的保存能力要低于后两种物质。[结论]研究可为罐头食品在保质期内提高产品品质提供参考。[ Objective ] Effects of ascorbic acid （ Vc ）, tea polyphenol, sodium sulfite on browning inhibition and nutrients of citrus canned were studied. [ Method] Vc ,tea polyphenols,and sodium sulfite were added.independently into citrus canned for a thermal accelerated test, and the browning index,5-HMF, DPPH＊ , ABTS ＋ ＊ , Vc,total phenol were monitored regularly. [ Result ] Result indicated that ascorbic acid, tea polyphenol, sodium sulfite could all reduce the browning of citrus canned and the formation of 5-HMF in the product,improve the scavenging rate of DPPH＊ , ABTS＋＊, and reduce the loss of Vc as well as total phenol. It has been shown that sodium sulfite has a superior ability of browning resistance than that of Vc and tea pelyphenols respectively, however, its abilities of anti-oxidation and conservation to nutrients are inferior to the other two browning inhibitors. [ Conclusion] The study can provide reference for improving quality of canned food in the shelf life.

关 键 词：褐变抑制剂 柑橘罐头 营养物质 

分 类 号：S609.9[农业科学—园艺学]