热处理对NFC富硒胡萝卜汁稳定性及香气成分的影响  

Effects of Heat Treatment on Stability and Aroma Components of NFC Selenium-enriched Carrot Juice

作　　者：吕美琳 陈洪杰 龙雯洁 宋文娜 范明慧 宋娟 吕长鑫 LÜ Meilin;CHEN Hongjie;LONG Wenjie;SONG Wenna;FAN Minghui;SONG Juan;LÜ Changxin(College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Liaoning Baiyi Management Group Co.,Ltd.,Jinzhou 121000,Liaoning;Liaoning Mole Testing Technology Co.,Ltd.,Linghai 121213,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]辽宁佰益管理集团有限公司,辽宁锦州121000 [3]辽宁摩尔检测科技有限公司,辽宁凌海121213

出　　处：《中国食品学报》2025年第2期247-256,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省科技厅民生科技计划项目(2021JH2/10200018);辽宁科技特派行动专项计划项目(2022JH5/10400102)。

摘　　要：以富硒胡萝卜为原料,探讨热处理对富硒胡萝卜汁稳定性及风味的影响。富硒胡萝卜经70~90℃热处理,测定不同热处理温度和时间对富硒胡萝卜汁出汁率、过氧化物酶(POD)活性、多酚氧化酶(PPO)活性、色差、浊度、Zeta电位、离心沉淀率和流变特性等指标,以及不同处理温度对风味物质的影响。结果表明:比较热处理组与未热处理组富硒胡萝卜汁,热处理组前者出汁率增加13.26%,POD活性和PPO活性降到5%以下,色差值、浊度值和Zeta电位值均升高,离心沉淀率下降7倍,黏度显著降低,1-石竹烯、苯甲醛等风味物质相对含量分别减少8.6%,24.19%,正辛醛和2-甲基丁酸乙酯等风味物质相对含量增加0.37%和0.19%,新增A-石竹素、壬醛、己醛、丁酸丁酯等风味物质。热处理后制取的富硒胡萝卜汁保持着良好品质与风味。本研究为研制NFC富硒胡萝卜汁提供一定理论依据,同时降低了生产成本,提高其商品价值。The effect of heat treatment on the stability and flavor of selenium-rich carrot juice was studied.The effects of different heat treatment temperature and time on juice yield,POD activity,PPO activity,color difference,turbidity,Zeta potential,centrifugal precipitation rate and rheological properties of selenium-enriched carrot juice were determined after heat treatment at 70-90℃.The results showed that:According to the analysis of the comparison between the heat treated group and the non-heat treated group,the juice yield increased by 13.26%,POD activity and PPO activity decreased to less than 5%,the color difference,turbidity and Zeta potential both increased,the centrifugal precipitation rate decreased by 7 times,and the viscosity decreased significantly.What's more,the relative contents of 1-caryophyllene and benzaldehyde were respectively decreased by 8.6%and 24.19%,while the relative contents of n-octyl aldehyde and ethyl 2-methylbutyrate were increased,and new flavor substances such as A-caryophyllene,nonylaldehyde,caproaldehyde and butyl butyrate were added.The selenium enriched carrot juice produced after heat treatment maintains good quality and flavor,which provided a theoretical basis and guarantee for the development of NFC selenium enriched carrot juice,reduced the production cost and increases the commodity value.

关 键 词：热处理 富硒胡萝卜 稳定性 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]