不同抗氧化剂对非浓缩还原苹果汁香气质量影响研究进展  

Progress of research on the effect of different antioxidants on the aroma quality of non-concentrated reduced apple juice

作　　者：刘慧 赵鹏涛 王晓宇[1,2,3] 赵建荣 曹晓蒙[1] 孟永宏 郭玉蓉 LIU Hui;ZHAO Pengtao;WANG Xiaoyu;ZHAO Jianrong;CAO Xiaomeng;MENG Yonghong;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710100,China;National Research&Development Center of Apple Processing Technology,Xi′an 710100,China;Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education,Xi′an 710100,China;Yangling Global Horticulture Limited,Xianyang 712100,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710100 [2]国家苹果加工技术研发专业中心,陕西西安710100 [3]西部果品资源高值利用教育部工程研究中心,陕西西安710100 [4]杨凌环球园艺有限公司,陕西咸阳712100

出　　处：《食品与发酵工业》2022年第12期294-300,共7页Food and Fermentation Industries

基　　金：国家苹果产业技术体系项目(CARS-27);陕西省重点研发计划项目(2020ZDLNY05-08);西安市科技计划项目(20NYYF0012)。

摘　　要：非浓缩还原(not from concentrate,NFC)苹果汁是实现苹果高值化利用的有效方法。香气质量是评价NFC苹果汁感官品质的决定性因素之一。影响NFC苹果汁香气质量的因素较多,有关氧化褐变影响香气质量变化的作用机制始终是研究热点。生产中通过控制低温、低氧条件,添加抗氧化剂等方式对保持或改善NFC苹果汁香气质量具有重要意义。该文综述了苹果汁中的主要香气物质及其影响因素,并针对常见的抗氧化剂如亚硫酸、谷胱甘肽和抗坏血酸等对NFC苹果汁香气质量的影响进行对比论述,以期为NFC苹果汁香气质量的保持与调控研究提供参考。Non-concentrated reduced(not from concentrate,NFC)apple juice is an effective method to achieve high-value utilization of apples.Aroma quality is one of the important factors to evaluate the quality of NFC apple juice.Many factors affected the aroma quality of NFC apple juice,and the mechanism of oxidative browning affecting the change of aroma quality has become a hot topic.Adding antioxidants during processing is an effective means to reduce oxidative browning and protect the aroma quality of NFC apple juice.In this paper,the main aroma substances in apple juice and their influencing factors were discussed,and the effects of common antioxidants such as sulfite,glutathione and ascorbic acid on the aroma quality of NFC apple juice were compared and discussed in order to provide a reference for the maintenance and regulation of the aroma quality of NFC apple juice.

关 键 词：非浓缩还原苹果汁 香气物质 影响因素 氧化褐变 抗氧化剂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]