刺梨胶原蛋白复合口服液在不同温度贮藏条件下的品质及功能活性变化  

Quality and Functional Activity Changes of Rosa roxburghii Collagen Compound Oral Solution Stored at Different Temperatures

作　　者：穆兴燕 刘晓燕 刘含 马立志[2,3] MU Xingyan;LIU Xiaoyan;LIU Han;MA Lizhi(Guizhou Jihai Fruit and Vegetable Beverage Engineering Technology Co.,Ltd.,Guiyang 550014,China;College of Food Science and Engineering,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,China)

机构地区：[1]贵州极海果蔬饮品工程技术有限公司,贵州贵阳550014 [2]贵阳学院食品科学与工程学院,贵州贵阳550005 [3]贵州省果品加工工程技术研究中心,贵州贵阳550005

出　　处：《食品科技》2025年第1期120-127,共8页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2024]一般021)。

摘　　要：文章研究了3种不同温度((25±2)℃、(37±2)℃和(50±2)℃)贮藏条件对刺梨胶原蛋白复合口服液的维生素C含量、总多酚含量、总黄酮含量以及其感官评价、p H值、微生物、沉淀率、抗氧化活性和抑制酪氨酸酶的活性等指标的影响。结果表明,随着贮藏温度的升高和贮藏时间的延长,刺梨胶原蛋白复合口服液的维生素C含量、总多酚含量、总黄酮含量、抗氧化活性和酪氨酸酶抑制率均呈下降趋势。在整个贮藏过程中,刺梨胶原蛋白复合口服液的感官评分随着沉淀率的增加而持续下降,但是微生物限量均符合国家标准,p H值变化较小。综上所述,不同贮藏温度条件下,刺梨胶原蛋白复合口服液的感官品质及功能活性有所变化。该研究为刺梨胶原蛋白复合口服液贮藏过程中品质控制提供了一定的理论基础。The effects of three different storage conditions((25±2)℃,(37±2)℃and(50±2)℃)on the content of vitamin C,total polyphenols,total flavonoids,sensory evaluation,pH value,microorganisms,precipitation rate,antioxidant activity and tyrosinase inhibition of Rosa roxburghii collagen compound oral solution were studied.The results showed that the vitamin C content,total polyphenols,total flavonoids,antioxidant activity and tyrosinase inhibition rate decreased with the increase of storage temperature and prolongation of time.During the whole storage process,the sensory score of roxburgh rose collagen compound oral liquid continued to decrease with the increase of precipitation rate,but the microbial limit all met the national standard limit,and the pH value did not change much.In conclusion,the sensory quality and functional activity of Rosa roxburghii collagen compound oral solution have changed under different temperature storage conditions,and this study provides a certain theoretical basis for quality control during the storage of Rosa roxburghii collagen compound oral solution.

关 键 词：刺梨 口服液 贮藏期 抗氧化 酪氨酸酶 

分 类 号：TS218.2[轻工技术与工程—粮食、油脂及植物蛋白工程]