NFC苹果浊汁褐变与品质相关性研究  

Study on Correlation of Browning and Quality of NFC Cloudy Apple Juice

作　　者：沈雨思 朱丹实 潘越 曹雪慧 刘贺 励建荣 SHEN Yusi;ZHU Danshi;PAN Yue;CAO Xuehui;LIU He;LI Jianrong(College of Food Science and Technology,Bohai University/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products/Food Safety Key Lab of Liaoning Province/The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心/辽宁省食品安全重点实验室/辽宁省高等学校生鲜食品产业技术研究院,辽宁锦州121013

出　　处：《食品科学技术学报》2021年第5期156-164,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31701618);辽宁省自然科学基金面上项目(20180551103);辽宁省教育厅2021年度科学研究经费面上项目(LJKZ1016)。

摘　　要：褐变是果汁品质劣变的重要因素之一。通过模拟NFC苹果浊汁开封后在未完全密闭状态下,于4℃和20℃短期贮藏期间的自然褐变过程,探讨苹果浊汁褐变过程与营养及风味变化的关系。结果表明,NFC苹果浊汁贮藏过程中褐变程度受贮藏温度和时间的直接影响。在两种贮藏温度下,果汁颜色均随贮藏时间延长不断加深,总酚和维生素C含量逐渐下降;可溶性固形物含量降低和可滴定酸含量增高导致糖酸比下降。20℃贮藏期间,果汁品质劣变迅速;4℃贮藏初期,果汁品质变化不明显,但在后期劣变速度明显加快。NFC苹果浊汁在贮藏前期芳香族化合物、氮氧化合物等挥发性风味物质有所减少,而在贮藏后期碳氢化合物、无机硫化物、烷烃类和脂肪族类物质逐渐增加。褐变与NFC苹果浊汁品质指标的相关性分析表明:冷藏条件下褐变程度与浊汁口味和挥发性风味的相关性更强,而常温贮藏下与浊汁营养物质含量的相关性更强。研究结果可丰富果汁贮藏机理,以期为苹果浊汁加工及开封后短期贮藏过程中品质变化研究及调控提供理论借鉴。Browning is one of the vital factors that deteriorate the quality of juice.In this study,the natural browning process of NFC cloudy apple juice was simulated during short-term storage at 4℃and 20℃in an unsealed and incompletely airtight state,and the changes in nutrition and flavor of cloudy apple juice during browning were analyzed.The results showed that the degree of browning during storage of NFC cloudy apple juice was affected by storage temperature and time directly.At the both two storage temperatures,the color of the cloudy apple juice was continuously deepening,and the contents of total phenol and vitamin C were gradually decreasing with the prolonged storage time.The decrease of soluble solids content and the increase of titratable acid led to a decrease in the sugar-acid ratio.Among them,the speed of juice quality deterioration relatively fast at 20℃storage.However,at 4℃storage,the quality change was not obvious at the initial stage of storage,which obviously accelerated at the later stage of storage.In the early stage of storage,the volatile flavor compounds of NFC cloudy apple juice,such as aromatic compounds and nitrogen oxide compounds decreased.However,in the later stage of storage,hydrocarbons,inorganic sulfides,alkanes and aliphatic substances gradually increased.Correlation analysis of browning and the quality indicators of cloudy apple juice showed that the degree of browning had a greater correlation with the taste and volatile flavor of cloudy apple juice at cold storage,while it had a greater correlation with the nutrient contents at room temperature storage.This study could enrich the juice storage mechanism and provide theoretical reference on study and control quality change of cloudy apple juice during processing and short-term storage after opening.

关 键 词：NFC 苹果浊汁 贮藏 褐变 营养 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]