石榴-胡萝卜复合饮料理化性质、抗氧化活性及其货架期的研究  

Study on Physico-Chemical Properties,Antioxidant Activity and Shelf Life of Pomegranate and Carrot Juice Blend

作　　者：段建珍 DUAN Jian-zhen(Department of Tourism Management of Tianjin Vocational Institute,Tianjin 300255,China)

机构地区：[1]天津职业大学旅游管理学院,天津300255

出　　处：《食品研究与开发》2020年第9期136-140,共5页Food Research and Development

基　　金：天津市高职教育技术研究会(XⅦ324)。

摘　　要：以石榴、胡萝卜为原料,按质量比1∶3、1∶1、3∶1混合配制石榴-胡萝卜汁复合饮料,研究常温(25±1)℃下60 d的储存期内其物理化学性质(pH值、可溶性固形物、总酸度)、抗坏血酸、总酚以及抗氧化活性的变化,并对复合汁进行感官评价。结果表明,3个样品的pH值分别为4.04、3.92和3.38,可溶性固形物分别为5.02%、6.14%和8.13%,总酸度分别为0.74、0.74 g/100 mL和0.77 g/100 mL,在60 d的货架期pH值有所降低,可溶固形物含量没有明显的变化,而总酸度有所增加。抗坏血酸含量以质量比为1∶3的混合汁占优,总酚含量、DPPH自由基清除率以质量比为3∶1的混合汁占优,3项指标在货架周期内呈总体下降趋势。质量比为1∶1的石榴-胡萝卜复合汁感官评价得分最高。A functional beverage pomegranate carrot juice were prepared from the fresh pomegranate juice mixed with carrot juice at mass ratios 1:3,3:1 and 1:1. The changes of physico-chemical properties(pH value,total soluble solids,total acidity),ascorbic acid,total phenol and antioxidant activity were studied during the storage period of 60 days at room temperature(25±1)℃. The results showed that the pH values of the three samples were 4.04,3.92 and 3.38 respectively,the soluble solids were 5.02 %,6.14 % and 8.13 %respectively,and the total acidity was 0.74,0.74 g/100 mL and 0.77 g/100 mL respectively. The pH value decreased,the soluble solids content did not change significantly,while the total acidity increased during the shelf life of 60 days at the three blending ratios. The content of ascorbic acid in the blends juice with the mass ratio of 1:3 was superior,the content of total phenol and the scavenging rate of DPPH radical with the mass ratio of 3:1 were superior,and the three indexes showed a general downward trend in the shelf life. The sensory evaluation score of pomegranate carrot juice with a mass ratio of 1:1 was the highest.

关 键 词：石榴-胡萝卜汁 复合饮料 物理化学性质 抗坏血酸 总酚含量 抗氧化活性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]