两种浓缩工艺对苹果浊汁贮藏期品质及抗氧化活性的影响  

Effect of different concentration processes on quality and antioxidant activity of apple turbid juice

作　　者：高欣月 万金庆[1,2,3] 厉建国 杨帆[1] 冷争争[4] GAO Xinyue;WAN Jinqing;LI Jianguo;YANG Fan;LENG Zhengzheng(Colleae of Food Science and Technomgy,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservvtion,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Productr on Storage and Preservvtion(Shanghai),Ministry of Agriculture,Shanghai 201306,China;Anhui Yikang Gaoxin Agricultural Technomgy Company Limited,Liuan 237200,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306 [4]安徽宜康高新农业科技有限公司,安徽六安237200

出　　处：《食品与发酵工业》2020年第14期114-120,135,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(3197160071)。

摘　　要：为探究冰温真空(-2℃,500~600 Pa)、真空蒸发(60℃,95 k Pa)2种浓缩方式对果汁品质及抗氧化性的影响,实验以苹果原汁为空白对照,测定贮藏期内果汁的p H、可滴定酸、色差、离心沉淀率、多酚、黄酮以及抗氧化活性变化等相关指标。结果表明,冰温浓缩果汁在贮藏期内p H、可滴定酸、色差变化相对稳定。贮藏30 d后2种果汁离心沉淀率分别为11.07%、20.38%。经处理第1天冰温浓缩果汁总酚和黄酮含量(50.50、29.56mg/100g)均高于加热浓缩果汁(47.08、27.61 mg/100g),在整个贮藏期内加热浓缩果汁多酚保留率为83.18%,而冰温浓缩果汁高达90.98%,变化相对稳定。经测定冰温浓缩果汁的还原力、DPPH·和ABTS+·的清除能力均显著高于真空蒸发浓缩果汁。抗氧化成分与抗氧化能力pearson相关性分析表明酚类物质对抗氧化能力贡献较大。该研究结果为采用冰温技术进行浓缩苹果汁提供了理论参考和技术依据。To investigate the effects of ice temperature vacuum(-2 ℃,500-600 Pa) and vacuum evaporation( 60 ℃,95 kP a) on the quality and antioxidant properties of juice,apple juice was used as a blank control to determine the pH,titratable acid,color difference,centrifugal precipitation rate,polyphenols,flavonoids and changes in antioxidant activity during the storage period. The results showed that pH,titratable acid and chromatic aberration were stable. After 30 d of storage,the centrifugal precipitation rates of the two kinds of juice were 11. 07% and 20. 38%,respectively. The total phenol and flavonoid contents( 50. 50,29. 56 mg/100 g) of treated d1 ice-temperature concentrated juice were higher than those of heated concentrated juice( 47. 08,27. 61 mg/100 g). During the whole storage period,the polyphenol retention rate of heated concentrated juice was 83. 18%,while the ice temperature concentrated juice was as high as 90. 98% and the change was relatively stable. The reduction force,scavenging ability of DPPH radical and ABTS radical were significantly higher than those of vacuum-heated concentrated juice. Correlation analysis pearson antioxidant components and antioxidant capacity showed that phenols contribute more to antioxidant capacity. The results provide a theoretical reference and technical basis for the concentration of apple juice by ice temperature technology.

关 键 词：苹果汁 冰温 浓缩 抗氧化活性 贮藏 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]