温度对真空浓缩梨汁品质的影响及其品质评价模型构建  

Effects of Temperature on the Quality of Vacuum Concentrated Pear Juice and Construction of Quality Evaluation Model

作　　者：尹子迎 赵江丽[2] 刘金龙[1] 赵国群[1] 关军锋[2] YIN Ziying;ZHAO Jiangli;LIU Jinlong;ZHAO Guoqun;GUAN Junfeng(College of Food and Biology,Hebei University of Science an d Technology,Shijiazhuang 050081,China;Institute of Biotechnology and Food Science,Hebei Academy o f Agriculture and Forestry,Shijiazhuang 050051,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050081 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051

出　　处：《食品工业科技》2024年第6期234-241,共8页Science and Technology of Food Industry

基　　金：国家财政部、农业农村部,现代农业产业(梨)技术体系资助项目(CARS-28-23);河北省国际科技合作基地建设专项资金。

摘　　要：目的:比较不同温度下真空浓缩梨汁的品质,构建浓缩梨汁品质评价方法。方法:以鲜榨雪花梨汁为材料,分别在50、60、70、80℃下进行真空(真空度0.005 MPa)浓缩,考察温度对浓缩梨汁的褐变度、pH、总酚含量、总黄酮含量、Fe^(3+)还原力、可溶性糖、有机酸以及挥发性成分的影响,构建品质评价模型。结果:温度升高会显著(P<0.05)降低浓缩梨汁pH、酒石酸和富马酸含量,升高褐变度、总酚含量、总黄酮含量、Fe^(3+)还原力、奎宁酸、苹果酸、柠檬酸。醇类物质在50℃浓缩梨汁中含量最高,为4.753μg/mL;酯类物质在70℃浓缩梨汁中含量最高,为2.808μg/mL;醛酮类物质在70℃浓缩梨汁中含量最高,为12.478μg/mL。本研究得到了浓缩梨汁品质评价的模型,发现70℃是真空浓缩梨汁的最适温度。结论:温度对浓缩梨汁品质有明显影响,品质评价模型能较好区分,可为浓缩梨汁品质控制提供参考。Objective:To compare the quality of vacuum concentrated pear juice at different temperatures and construct a quality evaluation method for concentrated pear juice.Method:Fresh pear juice was concentrated under decompression condition(vacuum degree 0.005 MPa)at concentration temperatur es of 50,60,70 and 80℃,respectively.The evaluation model of concentrated pear juice was constructed based on the browning degree,pH,total phenolic content,total flavonoid content,Fe^(3+)reducing power,soluble sugar,organic acid and v olatile components of the concentrated pear juice.Results:The content of tartaric acid,fumaric acid and pH decreased significantly with the increasing temperature,while the browning degree,total phenolic content,total flavonoid content,Fe^(3+)reducing power,quinic acid,malic acid,citric acid increased significantly.The content of alcohols was the highest in concentrated pear juice of 50℃(4.753μg/mL),the esters was the highest in concentrated pear juice of 70℃(2.808μg/mL),the aldehydes and ketones were the highest in concentrated pear juice of 70℃(12.478μg/mL).This study obtained a model for evaluating t he quality of concentrated pear juice and found that 70℃was best vacuum concentration temperature for pear juice.Conclusion:The vacuum concentration temperature could affect the quality of concentrated pear juice,which could be well distinguished by the quality evaluation model.This study would provide references for the quality control of vacuum concentrated pear juice.

关 键 词：真空加热浓缩 浓缩温度 浓缩梨汁 品质 主成分分析 

分 类 号：TS225.4[轻工技术与工程—粮食、油脂及植物蛋白工程]