混浊苹果汁储藏过程中色泽稳定性的研究-植物生态学报.PDFVIP

※基础研究 食品科学 2006, Vol. 27, No. 08 93 混浊苹果汁储藏过程中色泽稳定性的研究 赵光远，纵 伟，姚二民 (郑州轻工业学院食品与生物工程学院，河南 郑州 450002) 摘 要：通过HPLC 等方法分析果汁中酚类和VC 等物质在储藏中的变化，发现混浊苹果汁在储藏中发生的非酶褐 变主要是由酚类的氧化聚合而引起，可通过低温储藏加以控制。聚原花色素、表儿茶素、绿原酸和VC 的损失以 及果汁的褐变随储藏时间的延长和温度的升高而加剧。果汁颜色变化先快后慢，L 值降低，a 值升高，b 值变化较 小。氨基酸也参与了褐变反应，但Maillard 反应不显著。缩合单宁的平均聚合度随储藏时间的延长和温度的升高 而变大。粒径分析表明储藏过程中有新的颗粒产生。 关键词：混浊苹果汁；非酶褐变；多酚；聚原花青素(缩合单宁) ；V C StudiesonColorStabilityduringStorageof CloudyAppleJuice ZHAO Guang-yuan，ZONG Wei，YAO Er-min (Schoolof Food andBiology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China) Abstract：Non-enzymatic browning during the storage of cloudy apple juicewas caused by the oxidationand polymerization ofpolyphenols and couldbe avoidedby adding 0.006%VC(W/V) to juiceorby storing at lowertemperature.The degree ofnon- enzymaticbrowning and the lossofpolymericproanthocyanidin, epicatechin,chlorogenicacidandVC of juice increasedwith theincreaseofstoragetimeandstoragetemperature.Thecolorofjuicechangedmuchattheinitialperiodofstorageandthenlittle. Lvalue decreased,avalue increasedandb value changed littleof the juice.The changeof juicecolor iscausedmainlyby the oxidationandpolymerization ofpolyphenols and degradationofVC. Free aminoacidsalso contributetothebrowningwhereas Maillardreactionhas littletodowith it.Themean dgreeofpolymerizationforpolymericproanthocyanidinalso increasewith increaseofstoragetimeandstoragetemperature. Key words：cloudy apple juice；non-enzymatic browning；polyphenol；polymeric proanthocyanidin；VC 中图分类号：TS255.44 文献标识码：A 文章编号：1002-6630(2006)08-0093-05 收稿日期：2005-08-10 作者简介：赵光远(1973-)，