不同复配抗褐变剂预浸渍对水蜜桃汁酶促褐变的影响  

Effect of Impregnating Solution with Different Compound Anti-browning Agents on Enzymatic Browning of Peach Juice

作　　者：陈海英[1] 崔政伟[1] 田耀旗[2] 宋春芳[1] 宋飞虎[1] 

机构地区：[1]江苏省食品先进制造装备技术重点实验室,江南大学机械工程学院,无锡214122 [2]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《食品工业》2016年第6期202-205,共4页The Food Industry

基　　金：国家自然科学基金(31401493);中央高校基本科研业务费专项资金(JUSRP11451,JUSRP51511-1);江苏省食品先进制造装备技术重点实验室开放课题资助项目(FM-201401)

摘　　要：以新鲜水蜜桃为原料,采用不同复配抗褐变剂（抗坏血酸、柠檬酸和氯化钙）在水蜜桃打浆前进行不同时间的预浸渍,以水蜜桃亮度（ΔL）、红度（Δa）、黄度（Δb）、总色差值（ΔE）以及色泽饱和度（ΔC）等为色泽指标,考察复配抗褐变剂预浸渍对水蜜桃汁色泽的影响。结果表明,未经任何处理的水蜜桃在打浆后2 min内褐变就已经发生,随着时间延长,褐变程度加剧。按照体积比为1︰1,将质量浓度为10 g/L抗坏血酸与0.5 g/L氯化钙,或者10 g/L抗坏血酸与2 g/L柠檬酸复配后,在水蜜桃打浆前对其预浸渍处理30 min即可有效遏制水蜜桃汁亮度ΔL和黄度Δb的下降、红度Δa和总色差ΔE的上升、而并没有引起ΔC波动,抗褐变效果显著。当三种抗褐变剂按照体积比为1︰1︰1复配后,预浸渍时间只需要5~15 min即可表现出显著的的抗褐变效果。Effect of impregnating solution with different compound anti-browning agents （ascorbic acid, citric acid and calcium chloride） on enzymatic browning of peach juice was studied in this research. After impregnating in the anti-browning solution for different time, the peach was pulped and the juice was then separated by filtration. Several color parameters, including lightness （△L）, redness （△a）, yellowness （△b）, total color difference （△E） and chroma （△C）, were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. The results showed that the color of peach juice without any treatment browned in 2 min and the degree of browning got worse with time. Compared to the control, the impregnating solution composed with 10 g/L ascorbic acid and 0.5 g/L calcium chloride （1 ： 1）, or l0 g/L ascorbic acid and 2 g/L citric acid （1 ： 1） could effectively inhibit the decrease of the AL and A b, and the increase of the Aa and AE of peach juice when the peach impregnated for 30 min. When the impregnating solution mixed with the three anti-browning agents （1 ： 1 ： 1）, the peach impregnating time could reduce to 5-15 min to realize the similar anti-browning consequence.

关 键 词：水蜜桃汁 复配抗褐变剂 预浸渍 色泽 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]