橄榄浊汁的稳定性优化及其抗氧化活性研究  

Study of the stability optimization for Canarium album turbid juice and its antioxidant activity

作　　者：林茜 郑秀丽 李莲秀 马爽 吴贤通 谢婷婷 卢旭[1,2] LIN Qian;ZHENG Xiu-Li;LI Lian-Xiu;MA Shuang;WU Xian-Tong;XIE Ting-Ting;LU Xu(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;China-Ireland International Cooperation Center for Food Material Science and Structural Design,Fuzhou 350002,China;Fuzhou Great Olive Co.,Ltd.,Fuzhou 350002,China;Institute of Grain and Oil Quality Supervision and Test of Fujian Province,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]中爱国际合作食品物质学与结构设计研究中心,福州350002 [3]福州大世界橄榄有限公司,福州350002 [4]福建省粮油质量监测所,福州350002

出　　处：《食品安全质量检测学报》2024年第19期138-145,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32172151);福建省科技重大专项(2018NZ0003-1);福建省对外合作项目(2021I0007)。

摘　　要：目的优化橄榄浊汁的复合稳定剂配方,探究复合稳定剂对橄榄浊汁结构及抗氧化活性的影响。方法本研究通过单因素和正交实验,选用黄原胶、微晶纤维素-羧甲基纤维素钠、阿拉伯树胶、果胶作为稳定剂,获取较优稳定性的橄榄浊汁配方。基于此配方对橄榄浊汁进行单因素实验,并对其粒径、电位、澄清指数及抗氧化能力进行测试。结果添加0.0675%黄原胶、0.3000%微晶纤维素-羧甲基纤维素钠、0.0375%阿拉伯树胶、0.0375%果胶后橄榄浊汁复合体系中稳定性和颗粒分散较好。适宜浓度的胶体添加对橄榄浊汁的稳定性、粒径分布和抗氧化性具有较大影响,但对电位影响较小。结论本研究有利于橄榄及其加工饮品的开发及应用,可为改善植物型饮料的品质提供参考。Objective To optimize compound stabilizer formulation for Canarium album turbid juice,and to investigate the effect of compound stabilizers on the structure and antioxidant activity of Canarium album turbid juice.Methods In this study,xanthan gum,microcrystalline cellulose-sodium carboxymethyl cellulose,gum arabic,and pectin were selected as stabilizers through one-way and orthogonal experiments to obtain the stability of Canarium album turbid juice formulation.Results The stability and particle dispersion in the Canarium album turbid juice composite system was better after the addition of 0.0675%xanthan gum,0.3000%microcrystalline cellulose-sodium carboxymethyl cellulose,0.0375%gum arabic,and 0.0375%pectin.Colloidal addition at the appropriate concentration had a greater effect on the stability,particle size distribution and antioxidant properties of the Canarium album turbid juice,but a lesser effect on the potentiometric.Conclusion This study is conducive to the development and application of Canarium album and their processed beverages,and may provide a reference for improving the quality of plant-based beverages.

关 键 词：橄榄浊汁 饮料 正交实验 稳定性 抗氧化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]