添加剂对‘寒富’苹果汁褐变及香气物质成分的影响  

Effects of Additives on Browning Inhibition and Aroma Components in 'Hanfu' Apple Juice

作　　者：丑述睿 曲彦丞 宣景宏 王撼辰 崔慧军 张舒翼 张炜佳[1] 李斌[1] 孟宪军[1] CHOU Shu-rui;Qu Yan-cheng;XUAN Jing-hong;WANG Han-chen;CUI Hui-jun;ZHANG Shu-yi;ZHANG Wei-jia;LI Bin;MENG Xian-jun(College of Food, Shenyang Agriculture University, Shenyang 110161, China;Fruit and Silkworm Administrative General Station of Liaoning Province, Shenyang 110034, China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]辽宁省果蚕管理总站,沈阳110034

出　　处：《北方果树》2018年第4期4-10,共7页Northern Fruits

基　　金：沈阳市科学技术局重点科技研发计划项目(项目编号:17-56-3-00);沈阳市科学技术局"双百工程"计划(编号:2-18-3-018)

摘　　要：该文探究复合添加剂对‘寒富’苹果汁褐变抑制及香气成分变化的影响。选择曲酸、L-半胱氨酸、乳清分离蛋白三种添加剂,通过单因素试验及响应面优化得到最优组合为,曲酸含量0.16%,L-半胱氨酸含量0.13%,乳清分离蛋白含量0.25%。在此条件下对苹果汁的褐变抑制率可达78%左右(P<0.05)。利用气质联用(GC-MS)对添加抑制剂前后的苹果汁,随放置时间增加的香气成分变化进行分析。随着鲜榨苹果汁在室温下放置至12 h时,‘寒富’苹果汁中的挥发性香气成分的数量随放置时间的增加而增加,但含量随放置时间的增加而减少。In this paper,the browning inhibition and the changes of aroma components in ‘Hanfu＇ apple juice by compound additives were investigated. We chose kojic acid,L-cysteine and protein isolates. The optimal combination by single factor experiment and response surface optimization was confirmed： Kojic acid content 0.16%,L-cysteine content 0.13% and protein isolates content 0.25%. Under this condition,the browning inhibition rate of ‘Hanfu＇ apple juice could reach 78%（p〈0.05）. The changes of aroma components in apple juice by compound additives with increasing storage time were analyzed by GC-MS.With the storage time increasing,the aroma components of ‘Hanfu＇ apple juice were added,while the aroma total content was reduced. With the storage time increasing,the aroma components and contents of ‘Hanfu＇apple juice with compound additives were reduced.

关 键 词：'寒富’苹果 褐变 香气 添加剂 

分 类 号：S661.1[农业科学—果树学]