血橙果汁贮藏过程中品质变化研究.pdfVIP

※包装贮运 食品科学 2011, Vol. 32, No. 02 297 1 2 3, 曹少谦 ，刘 亮 ，潘思轶 * (1.浙江万里学院生物与环境学院，浙江 宁波 315100 ；2.浙江医药高等专科学校应用生物系，浙江 宁波 315100 ； 3.华中农业大学食品科学技术学院，湖北 武汉 430070) 通过血橙原汁成分分析，对血橙原汁低温贮藏过程中与品质相关的几项指标的变化进行监测，以探讨低 温贮藏对血橙果汁品质的影响。结果表明：血橙汁富含花色苷(68.84mg/L) 、黄酮类物质(0.18mg/mL) 、抗坏血酸 (0.63mg/mL) 、氨基酸(43.012mg/mL) 、糖类(128.3mg/mL)等物质，还含有 Ca 、Mg 、Zn 、Fe 、Cu 等丰富的人体 必需微量元素；同时 HPLC 分析显示血橙汁含有的可溶性糖主要是蔗糖(7.4g/100mL) 、果糖(2.2g/100mL) 、葡萄糖 (2.1g/100mL) 。在血橙汁贮藏过程中，随着花色苷含量的下降橙汁鲜艳的红色也逐渐褪色成浅黄褐色，抗坏血酸含 量明显下降，贮藏 40d 后含量下降约 52% ；而还原糖含量变化缓慢，总酸含量平缓增加。 血橙；果汁；贮藏；品质变化 Quality Changes of Blood Orange Juice during Storage 1 2 3, CAO Shao-qian ，LIU Liang ，PAN Si-yi * (1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China； 2. Department of Applied Biology, Zhejiang Pharmaceutical College, Ningbo 315100, China； 3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：Quality-related physico-chemical indexes of blood orange juice were determined during storage at different temperatures, and the effect of low temperature on the quality of blood orange juice was investigated. Results indicated that blood orange juice was abundant in anthocyanins (68.84 mg/L), flavonoids (0.18 mg/mL), ascorbic acid (0.63 mg/mL), amino acids (43.012 mg/mL) and sugars (128.3 mg/mL). Meanwhile, the juice contained essential trace elements such as Ca, Mg, Zn, Fe and Cu. HPLC analysis showed that soluble sugars in the juice were mainly