新疆番茄酱在储藏期间色泽影响因素分析  

Analysis on the Influencing Factors of Color of Xinjiang Tomato Paste during Storage

作　　者：雷用东[1] 李红敏[1] 罗志根[1] 张正红 LEI Yong-dong;LI Hong-min;LUO Zhi-gen(Food Quality Supervision and Testing Center of Ministry of Agriculture and Rural Affairs,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi,Xinjiang 832000)

机构地区：[1]新疆农垦科学院,农业农村部食品质量监督检验测试中心,新疆石河子832000

出　　处：《安徽农业科学》2020年第21期188-191,201,共5页Journal of Anhui Agricultural Sciences

基　　金：农业农村部农产品重点实验室开放课题(09)。

摘　　要：[目的]探讨新疆番茄酱储藏期间的色泽变化。[方法]采用比色法测定新疆番茄酱储藏期间的番茄红素、色差值、5-羟甲基糠醛(5-HMF)、褐变指数等指标变化。[结果]随着储藏时间的延长和储藏温度的升高,5-HMF值、褐变度指标呈上升趋势,而番茄红素含量、色差中的ΔE值、a值、L值指标有明显的下降趋势。[结论]高温会加速番茄酱储藏期间色泽的变化,导致番茄红素降解和非酶褐变反应,低温储藏更有利于保持番茄酱产品色泽的稳定性及品质。[Objective]To explore the color changes of Xinjiang tomato paste during storage.[Method]The colorimetric method was used to determine the changes of lycopene,color difference,5-hydroxymethylfurfural(5-HMF),browning index and other indicators of Xinjiang tomato paste during storage.[Result]With the extension of storage time and the increase of storage temperature,the 5-HMF value and browning index showed an upward trend,while the lycopene content,ΔE value,a value,and L value index in color difference showed significant downward trends.[Conclusion]High temperature would accelerate the color change of ketchup during storage,leading to lycopene degradation and non-enzymatic browning.Low temperature storage is more conducive to maintaining the color stability and quality of ketchup products.

关 键 词：新疆番茄酱 非酶褐变 5-羟甲基糠醛 褐变度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]