充入N2和CO2对贮藏橙汁品质的影响研究.pdfVIP

288 2009, Vol. 30, No. 14 食品科学 ※包装贮运 蒋和体，赵 艳 (西南大学食品科学学院，重庆 400716 ) ：主要探讨充入N 2 和CO2 ，并控制温度和压力条件下，贮藏橙汁的品质变化。研究结果表明：分别充 入N 2 或CO2 气体0.2 、0.4MPa ，15℃贮藏6 个月，L 值增加，a 值、b 值减少；与对照组比充气0.4MPa 的两个 处理组对色差值变化有一定抑制作用，橙汁可溶性固形物保存率在97% 以上，菌落总数前期升高后期下降(总数＜ 40CFU/ml) ，VC 损失均小于6mg/100g ，以0.4MPa 、N2 组的损失最小，0.4MPa 、N2 处理组主要香气成分保有量 为1001μg/ml 。由此可见，充气加压贮藏能够有效保持橙汁原有的风味和品质，综合各项指标测定结果以0.4MPa 、 N 2 处理组效果最好。 充入；氮气；二氧化碳；贮藏橙汁；品质 Effects of Nitrogen and Carbon Dioxide on Quality of ＂Olinda ＂Valencia Orange Juice Stored at 15 ℃ JIANG He-ti ，ZHAO Yan (College of Food Science, Southwest University, Chongqing 400716, China) Abstract ：“Olinda ” Valencia orange juice was stored for 6 months in a container filled with N2 or CO2 to 0.2 or 0.4 MPa at 15 ℃. Quality changes of four “Olinda ” valencia orange juice samples (sample P-1: N2, 0.4 MPa; sample P-2: CO2, 0.4 MPa; sample P-3: N2, 0.2 MPa; and sample P-4: CO2, 0.2 MPa) during the storage were investigated. A slight increase of L* value was observed in all the samples while the a* and b* values decreased dramatically. An obvious inhibition was found in color difference of the two orange juice samples stored under 0.4 MPa when compared to the control sample stored hermetically in a PET bottle at –5 ℃. Over 97% of soluble solids were preserved in the orange juice samples and the total bacterial count showed a changing trend of first increase and then decrease and the loss of vitamin C was less than 6 mg/100 g during the storage, which was the least in the sample P-1. The content of major aroma components in the sample P-1 was 1001 μg/ml. In general, the original quality and flavor of the orange juice can be preserved when stored under N2 or CO2 p