摘要
对冰糖橙汁中的主要成分(抗坏血酸、还原糖、酚类化合物、金属离子和游离氨基酸等)进行了定量分析;选择L(+)抗坏血酸、葡萄糖、果糖、Fe2+、Cu2+与Fe3+作为外源因子添加到橙汁中,比较其对贮藏橙汁色泽的影响。结果表明:所添加的外源成分对贮藏橙汁色泽的变化都有不同程度的影响,其中以抗坏血酸影响最为显著,果糖和葡萄糖的影响相对较小;铁离子、铜离子均具有促进橙汁非酶褐变反应的作用,Fe3+和Cu2+的促褐变活性强于Fe2+。
Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L（＋）ascorbic acid, glucose, fructose, Fe^2＋, Cu^2＋, Fe^3＋ were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe^3＋, Fe^2＋, and Cu^2＋ can all promote non-enzymatic browning reaction, especially Fe^3＋ and Cu^2＋ which arc almost equivalent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期74-77,共4页
Food Science
基金
农业部农业结构调整重大技术研究专项(04-09-03B)
关键词
橙汁
贮藏
色泽
外源因素
orange juice
storage
browning
exterior factor
