橙汁饮料中的总黄酮含量及其与浑浊稳定性关系研究  

Flavonoids content of orange juice beverage and the relationship between the content and cloud stabilization

作　　者：宋昊 赵秀文 李开 郑玉芝 

机构地区：[1]北京一轻研究院,北京101111

出　　处：《食品工业科技》2016年第23期115-118,182,共5页Science and Technology of Food Industry

基　　金：北京市东城区科技计划支持项目

摘　　要：为探讨橙汁和橙汁饮料的黄酮含量分布及其与浑浊稳定性的关系，测定了14种橙汁饮料的总黄酮含量、浑浊度及粘度。上清液经过0．45μm膜过滤后黄酮含量与上清液相当。储存一定时间后橙汁浑浊度明显降低，橙汁上清稀释液吸光度A660nm与混匀液的稀释液相比只占9％-56％；橙汁饮料经过膜过滤后浑浊度与上清液相比也明显降低。可见，总黄酮含量与饮料的浑浊度变化无关。Spearman秩相关性分析显示，只有100％橙汁混匀液的粘度与浑浊度正相关（P〈0．01），总黄酮含量与浑浊度不相关（P〉0．05）。对含橙汁饮料，浑浊稳定性降低不影响总黄酮含量水平。In order to study the flavonoids distribution in orange juice and orange juice beverage and its relation with the cloud stability, the fiavonoids content, turbidity and viscosity of 14 kinds of orange juice beverages were determined.Results showed that the flavonoid contents were between 768-1763 mg/kg in 6 kinds of orange juice, and the proportions in the supernatant were 63%-83%.In the beverages containing orange juice less than 20% ,the fiavonoid contents were between 64～231 mg/kg,with a ratio about 81%-115% in the supernatant,which were much the same as that filtrated by 0.45 μm filter.The cloud stabilization of orange juice stored for certain time was decreased significantly,the absorbance value of the orange juice supernatant diluent at 660 nm was decreased to 9%-56% of the mixing liquid. The turbidity of filtered supernatant of orange juice beverage was decreased obviously than its supernatant. Therefore the flavonoids content had no effect on the cloud stabilization of the drinks.Spearman rank correlation analysis showed that for the 100% orange juice,the correlation between viscosity and turbidity was significant （ p 〈 0.01）, the flavonoids content was not related with turbidity （ p 〉 0.05 ）. And the fiavonoids content of orange juice beverage does not change with the turbidity reducing.

关 键 词：橙汁饮料 总黄酮 浑浊稳定性 粘度 

分 类 号：TS201.2[轻工技术与工程—食品科学]