加速试验条件下锦橙汁品质劣变关键指标评价-河南农业科学.pdfVIP

308 2012, Vol.33, No.22 食品科学 ※包装贮运 王宇明，钟 瑞，王鲁峰，王思远，王可兴* (华中农业大学食品科学技术学院，湖北 武汉 430070) 摘 要：以自制非浓缩还原锦橙汁为原料，利用加速破坏性试验模型，选择导致橙汁品质劣变温度作为加速因子， 分别在30 ℃和40 ℃条件下进行35d和12d货架期贮藏试验，每隔一定时间对样品进行感官评定和理化检测。结果表 明：在30 ℃和40 ℃贮藏温度下，随着贮藏时间的增加，非浓缩还原橙汁的抗坏血酸含量显著下降，总色差和褐变 r 指数显著增加，且变化值与感官总体评价变化之间达到了极显著相关( ＞0.95)，因此可以将抗坏血酸降解率、总色 差、褐变指数作为非浓缩还原型锦橙汁贮藏期间品质劣变的关键指标。 加速试验；非浓缩还原橙汁；腐败；关键指标 Evaluation of Key Quality Deterioration Parameters of Jincheng Orange Juice under Accelerated Testing Conditions * WANG Yu-ming ，ZHONG Rui ，WANG Lu-feng ，WANG Si-yuan ，WANG Ke-xing (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstracts ：An accelerated shelf life testing (ASLT) model was applied to determined shelf-life of not-from-concentrated Jincheng orange juice which was freshly squeezed in laboratory. Selected temperature were chosen as accelerated factor and the sensory evaluation and physical and chemical indicators were checked at regular intervals. The shelf life storage test was performed o 35 d and 12 d at 30 ℃ and 40 ℃, respectively. The results show that with the increase of storage time, the ascorbic acid content of not-from concentrated Jincheng orange juice signifi cantly decreased while the total color difference and browning index increased sharply at 30 ℃and 40 ℃. These three indices were signifi cantly correlated to overall sensory r ’ assessment ( ＞0.95). It s reasonable to choose deterioration of ascorbic acid, total color difference and browning index as the key deteriorated indicators for not-from-concentrated Jincheng orange juice during t