不同澄清剂对番石榴汁品质的影响  

Effect of different clarifiers on quality of guava juice

作　　者：方玉洁 贺雨菲 戢得蓉 梁鹏娟 段丽丽 王慧 FANG Yujie;HE Yufei;JI Derong;LIANG Pengjuan;DUAN Lili;WANG Hui(College of Food and Technology,Sichuan Tourism University,Chengdu 610100)

机构地区：[1]四川旅游学院食品学院,成都610100

出　　处：《中国食品添加剂》2024年第6期170-178,共9页China Food Additives

基　　金：烹饪科学四川省高等学校重点实验室项目(PRKX2022Z18);四川旅游学院校级科研项目(19SCTUZZ04);四川省大学生创新创业训练项目(s202211552086)。

摘　　要：以番石榴为实验材料,选用明胶、壳聚糖、皂土、硅藻土四种澄清剂对番石榴汁进行单因素试验,以番石榴汁的透光率、总色差值(L*、a*、b*、ΔE*)、可溶性固形物含量为指标,研究四种澄清剂对番石榴汁澄清效果和感官品质的影响,以及四种澄清剂对番石榴汁抗氧化性的影响和对番石榴汁中总黄酮、Vc含量的影响。结果表明,在25℃下使用0.1 g/100mL明胶作澄清剂澄清30分钟后的番石榴汁的品质最佳。此工艺加工后的番石榴汁透光率为4.15%,可溶性固形物含量为1.70%,明暗度L*为55.64,红绿值a*为8.38,黄蓝值b*为9.75,总色差值ΔE*为24.78,对DPPH自由基清除能力为92.99%,对羟基自由基清除能力为52.37%,对铁离子的还原能力为76.10%,澄清后的番石榴汁中Vc含量为3.460 mg/mL,总黄酮含量为1.201μg/mL。Guava juice was used as experimental material,gelatin,chitosan,bentonite and diatomite were selected as four kinds of clarifiers for single factor experiments.The transmittance,total color difference(L*,a*,b*,ΔE*)and soluble solid content of guava juice were used as indexes to study the effects of four kinds of clarifiers on the clarification effect and sensory quality of guava juice,and the effects of four kinds of clarifiers on the antioxidant activity of guava juice and the contents of total flavonoids and Vc in guava juice.The results showed that the quality of guava juice after clarification for 30 min with 0.1 g/100mL of gelatin at 25℃was the best.After this process,the transmittance of guava juice was 4.15%,the soluble solid content was 1.70%,the brightness L*was 55.64,the red-green value a*was 8.38,the yellow-blue value b*was 9.75,the total color differenceΔE*was 24.78,the DPPH radical scavenging ability was 92.99%,the hydroxyl radical scavenging ability was 52.37%,and the iron ion reduction ability was 76.10%.The Vc content in clarified guava juice was 3.460 mg/mL,and the total flavonoids content was 1.201μg/mL.

关 键 词：番石榴 澄清剂 透光率 总色差 抗氧化性 总黄酮 VC 

分 类 号：TS202.3[轻工技术与工程—食品科学]