复合护色剂对芒果汁存储期间色度的影响及交互作用  

Effects of different color fixative on the color of mango juice during storage and their interaction

作　　者：马超[1] 陈海明[1] 文云杰 陈文学[1] 陈卫军[1] MA Chao, CHEN Hai-ming, WEN Yun-jie, CHEN Wen-xue, CHEN Wei-jun(College of Food Science and Technology, Hainan University, Haikou 57022)

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2018年第3期55-59,共5页Food Science and Technology

基　　金：海南省重点实验室和工程技术研究中心建设专项(gczx2015004);海南省自然科学基金项目(317002)

摘　　要：芒果汁在贮存期间的色变问题一直是果蔬加工业的难点和热点问题。为改善芒果汁贮存期间的褐变现象,根据现有相关文献的报道,并结合实际情况,分别采用葡萄糖氧化酶、Vc和氯化钙不同浓度比例的复合护色剂,以20%的台农1号芒果汁为研究对象,对其进行护色处理。储存9 d后进行色度的测量,以处理前后的色度变化率为考核指标。结果显示,各因素的最优护色添加量分别为:葡萄糖氧化酶浓度30 mg/L、Vc浓度0.7 mg/g、氯化钙浓度0.4 mg/g。在此基础上借助响应面试验,得到最优的组合为:葡萄糖氧化酶浓度30.29 mg/L、Vc浓度0.73 mg/g、氯化钙浓度0.41mg/g,最优色度增长率的理论值为0.1069,与真实值的吻合程度为95.14%。根据试验结果,可为果蔬汁加工中护色剂的选择提供理论支持,使产品的质量得到提升,对芒果汁加工过程中长期出现的褐变问题进行有效的改善。The change of color of mango juice during storage is always the difficulty and hot issue of the fruit and vegetable processing industry. According to the reports of the existing literatures, combined with the actual situation, this paper used glucose oxidase, Vc and calcium chloride as a protective agent, and a 20 percent of the mango juice of Tainung No. 1 was the research object, and the color treatment is carried out. The measurement of color degree after 9 days of storage, comparing the change rate of color change before and after processing. The results showed that the optimal protective color content of each factor was 30 mg/L, 0.7 mg/g and 0.4 mg/g. On the basis of single factor by using the response surface test, get the optimal combination for： glucose oxidase concentration of 30.29 mg/L, Vc concentration of 0.73 mg/ g, calcium chloride concentration of 0.41 mg/g, the optimal growth rate of color degree of the theoretical value is 0.1069, and the real value of match degree is 95.14%. According to the test results of this paper,it can provide theoretical support for the selection of color-protecting agent in fruit and vegetable juice processing, so that the quality of the product can be improved, and the long-term browning problem in mango juice processing can be improved effectively.

关 键 词：芒果汁 护色 色度 响应面 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]