新梨7号梨汁加工过程中品质的变化  

Changes of Quality of Xinli No.7 Pear Juice during Processing

作　　者：邹曼 张雪丹[1] 张倩[1] 辛力[1] 王少敏[1] 马亚男[1] ZOU Man;ZHANG Xue-dan;ZHANG Qian;XIN Li;WANG Shao-min;MA Ya-nan(Shandong Institute of Pomology,Tai'an 271000,Shandong,China)

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《食品研究与开发》2021年第12期19-23,共5页Food Research and Development

基　　金：国家现代农业产业技术体系(CARS-28-36);山东省现代农业产业技术体系果品产业创新团队(SDAIT-06-13);山东省农业科学院农业科技创新工程学科团队建设(CXGC2018E22)。

摘　　要：为探究新梨7号梨汁加工过程中灭酶、酶解、离心、灭菌过程对梨汁品质的影响,测定各加工过程后可溶性固形物、pH值、可溶性糖、还原糖、多酚、黄酮、还原能力和DPPH自由基清除率及指标间相关性。结果表明:加工过程中可溶性糖和多酚先升高后下降,还原糖、黄酮、还原能力和DPPH自由基清除率呈下降趋势。灭酶对可溶性固形物影响显著,酶解对pH值影响显著,灭酶和离心对可溶性糖影响显著,灭酶、酶解、离心和灭菌对多酚、还原能力影响显著,灭酶、酶解和离心对黄酮、DPPH自由基清除率影响显著。相关性分析表明梨汁抗氧化能力变化与可溶性固形物、pH值、还原糖、多酚、黄酮变化相关。In order to explore the effects of killing enzyme,enzymolysis,centrifugation,and sterilization on the quality of'Xinli No.7'pear juice,the soluble solids,pH,solubility sugar,reducing sugar,polyphenols,flavonoids,reducing capacity,free radical scavenging rates of 1,1-di-phenyl-2-trinitrophenyl hydrazine(DPPH free radicals)and their correlation were determined.The results showed that solubility sugar and polyphenols increased first and then decreased.Reducing sugar,flavonoids,reducing capacity and DPPH free radicals scavenging rates showed downward trends during processing.Killing enzyme had significant effects on soluble solids.Enzymolysis had significant effect on pH.Killing enzyme and centrifugation had significant effects on soluble sugar.Killing enzyme,enzymolysis,centrifugation and sterilization had significant effects on polyphenols and reducing capacity.Killing enzyme,enzymolysis and centrifugation had significant effects on flavonoids and DPPH free radicals scavenging rates.Correlation analysis showed that the changes in antioxidant capacity were related to the changes of soluble solids,pH,reducing sugar,polyphenols and flavonoids.

关 键 词：新梨7号梨汁 加工 指标 抗氧化能力 相关性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]