不同贮藏温度下柠檬味矿泉气泡水品质变化及货架期预测研究  

Quality Changes of Lemon-flavored Mineral Sparkling Water at Different Storage Temperatures and its Shelf life Prediction

作　　者：李月兴[1] 孙义敏[1] 王菁华[1] 刘威 王松[1] 郭新明[1] Li Yuexing;Sun Yimin;Wang Jinghua;Liu Wei;Wang Song;Guo Xinming(Institute of Natural Resourcesand Ecology,Heilongjiang Academy of Sciences,Harbin 150040,China)

机构地区：[1]黑龙江省科学院自然与生态研究所,哈尔滨150040

出　　处：《黑龙江科学》2024年第20期114-117,共4页Heilongjiang Science

基　　金：黑龙江省科学院科学研究基金中试及熟化项目(ZSSH2023ZR01);黑龙江省科学院青年创新基金(CXMS2023ZR02)。

摘　　要：探讨以五大连池矿泉水为原料制作的柠檬味矿泉气泡水在不同贮藏温度下的品质变化,基于加速货架期实验(ASLT)预测其货架期。对样品在25℃、35℃和45℃下的贮藏特性进行分析,测定气泡水的pH值、瓶内压力、感官品质等指标。结果显示,温度对果味矿泉气泡水的品质有显著影响,特别是瓶内压力和感官品质变化显著。利用ASLT方法预测得出果味矿泉气泡水在25℃下的货架期为130~135 d。The study explores the quality of lemon-flavored sparkling water made from Wudalianchi mineral water based on the accelerated shelf-life testing(ASLT);analyzes the storage characteristics of the samples at 25℃,35℃and 45℃;and determines the pH value,internal pressure,sensory quality and other indexes of sparkling water.The results show that temperature has significant effect on the quality of fruity mineral sparkling water,especially the internal pressure and sensory quality.The ASLT method is used to predict the shelf life of fruity mineral sparkling water at 25℃to be 130 to 135 days.

关 键 词：矿泉气泡水 贮藏温度 品质变化 货架期预测 

分 类 号：O657.7[理学—分析化学] TS275.1[理学—化学]