摘要
以100%橙汁为研究对象,监测其在4、20、37℃和55℃贮藏24周过程中化学指标如VC、5-羟甲基糠醛(HMF)、糖类物质、类胡萝卜素、总多酚和总类黄酮的变化。结果表明:实验周期内100%橙汁中VC降解规律和HMF(37℃、55)积累量的变化可用一级动力学模型进行描述;20、37℃及55℃,100%橙汁中的葡萄糖和果糖含量逐渐增加,蔗糖含量逐渐降低,而4℃其蔗糖、葡萄糖和果糖含量无显著变化;总多酚含量贮藏前期变化不显著,后期呈上升趋势;主要类胡萝卜素含量呈降低趋势;总类黄酮降解率在13.0%～24.4%之间。因此,贮藏温度对100%橙汁的化学品质影响显著,4℃低温下贮藏可以保持货架期橙汁化学品质相对稳定,有利于橙汁的贮藏。
Changes in vitamin C, HMF, saccharides, carotenoids, total polyphenols and total flavonoids in 100% orange juice stored at 4, 20, 37 or 55℃ for 24 weeks were monitored. The results indicated that the degradation of vitamin C and the accumulation of HMF followed first-order kinetic model during storage. During storage at 20, 37 or 55℃, the contents of glucose and fructose in orange juice gradually increased, whereas the content of sucrose gradually descended. The contents of sucrose, glucose and fructose showed no significant changes during storage at 4 ~C, and the content of total polyphenols also showed no significant changes during the early part of the storage period but revealed an upward trend during the following stage; in addition, the contents of major carotenoids tended to decline during the whole storage period, and the degradation rate of total flavonoids was 13.0%-24.4%. In general, the effect of storage temperature on chemical quality of 100% orange juice is remarkable, and storage at low temperature （4 ℃ can keep well the chemical quality of orange juice, which will have practical importance for the storage of orange juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期262-266,共5页
Food Science
基金
国家"863"计划项目(2010AA10Z301)
