百香果芒果复合果汁饮料储藏过程中色泽变化及其动力学研究  

Color Changes and its Kinetics of Passion Fruit & Mango Mix Fruit Juice Drink During Storage

作　　者：王亮[1,2] 姚森 童彦[1] 金苏英[1] 金益英[1] 欧凯[1] 李言郡[1,2] 张丽[1] WANG Liang;YAO Sen;TONG Yan;JIN Su-ying;JIN Yi-ying;OU Kai;LI Yan-jun;ZHANG Li(Hangzhou Wahaha Group Co.,Ltd,Hangzhou 310018,China;Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司,浙江杭州310018 [2]浙江省食品生物工程重点实验室,浙江杭州310018

出　　处：《饮料工业》2020年第1期11-17,共7页Beverage Industry

摘　　要：将百香果芒果复合果汁饮料置于不同温度下储藏,对维生素C(Vitamin C,VC)、D-异抗坏血酸钠、色泽L值、a值、b值、总色差(△E)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)含量进行分析,并分别用动力学模型拟合。结果表明:储藏温度对百香果芒果复合果汁饮料色泽有显著影响(P<0.01)。随着储藏时间的延长,VC、D-异抗坏血酸钠、L值、b值呈下降趋势,a值、△E和5-HMF值呈上升趋势,动力学模型分别表明,VC和D-异抗坏血酸钠的降解符合一级动力学模型,L值、a值和b值的变化符合零级反应动力学模型,△E和5-HMF值的变化符合复合反应动力学模型。Pearson相关性分析表明百香果芒果复合果汁饮料货架期褐变可能主要是维生素C和D-异抗坏血酸钠的降解导致。In order to study the effect of storage temperature on color changes in passion&mango mix fruit juice drink,contents of vitamin C,sodium D-isoascorbate,L,a,b values,total color difference(△E)and 5-hydroxymethyl furfural(5-HMF)under different storage temperatures were measured and modeled.It was shown that the storage temperature had significant(P<0.05)influence on the color change of passion&mango mix fruit juice drink.The contents of vitamin C,sodium D-isoascorbate,parameters of L and b value decreased with storage time,while contents of parameters of a value,△E,5-HMF increased.The kinetic results demonstrated that the first-order kinetics model fitted well with vitamin C,sodium D-isoascorbate,the zero-order kinetics model fitted well with parameters of L,a,b value,while the complex kinetic model fitted well with△E and 5-HMF.The browning of passion&mango mix fruit mix drink may was caused mainly by the degradation of vitamin C,sodium D-isoascorbate by Pearson correlation analysis.

关 键 词：百香果 芒果 复合果汁饮料 储藏温度 色泽变化 动力学 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]