不同抗氧化剂对NFC梨汁品质的影响  

Effects of Different Antioxidants on Quality of Non-Concentrated Pear Juice

作　　者：王启会 黄译生 徐星烨 何佳佳 赵燕萍 王海燕 WANG Qi-hui;HUANG Yi-sheng;XU Xing-ye;HE Jia-jia;ZHAO Yan-ping;WANG Hai-yan(College of Food Science and Technology&Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院,湖北襄阳441053

出　　处：《食品研究与开发》2023年第6期37-41,共5页Food Research and Development

基　　金：2022年度湖北文理学院校级大学生创新创业训练计划项目(X202210519079、X202210519159)。

摘　　要：研究非浓缩还原(not from concentrate,NFC)梨汁在添加还原性谷胱甘肽、偏重亚硫酸钾、D-异抗坏血酸3种不同抗氧化剂后品质的变化。采用紫外-可见分光光度计、色度仪、电子鼻、电子舌等设备探究3种不同抗氧化剂对NFC梨汁的褐变度、色度、风味及滋味的影响。结果表明,添加还原性谷胱甘肽的NFC梨汁颜色改善,色泽更加金黄,褐变度最低(P<0.05);添加偏重亚硫酸钾的NFC梨汁会使金属传感器W1C、W3C、W5C(均对芳香类物质灵敏)响应值显著提高(P<0.05)。This study investigated the effect of three antioxidants,namely reducing glutathione,potassium metabisulfite,and D-isoascorbic acid on the quality of non-concentrated pear juice(NFC)obtained from Crown pears.We examined the browning degree,color,flavor,and taste of NFC containing antioxidants using a UV-visible photometer,colorimeter,electronic nose,and electronic tongue.Reducing glutathione improved the color of pear juice resulting in a more golden hue,whereas the browning degree was the lowest and significantly different(P<0.05)from that of other groups.The addition of potassium metabisulfite significantly(P<0.05)improved the response values of metal sensors W1C,W3C,and W5C,which are sensitive to aromatic compounds.

关 键 词：抗氧化剂 NFC梨汁 褐变度 色度 风味 滋味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]