[1]刘 娇,李冰寒,李林辉.抑制锦橙100号橙汁褐变的研究[J].西华师范大学学报(自然科学版),2017,38(02):146-150.[doi:DOI:10.16246/j.issn.1673-5072.2017.02.006]
 LIU Jiao,LI Binghan,LI Linhui.A Study of the Browning Inhibition on Jincheng No.100 Orange Juice[J].Journal of China West Normal University(Natural Sciences),2017,38(02):146-150.[doi:DOI:10.16246/j.issn.1673-5072.2017.02.006]
点击复制

抑制锦橙100号橙汁褐变的研究()
分享到:

《西华师范大学学报(自然科学版)》[ISSN:1673-5072/CN:51-1699/N]

卷:
38
期数:
2017年02期
页码:
146-150
栏目:
出版日期:
2017-06-20

文章信息/Info

Title:
A Study of the Browning Inhibition on Jincheng No.100 Orange Juice
作者:
刘 娇李冰寒李林辉
(西华师范大学 生命科学学院,四川 南充637009)
Author(s):
LIU JiaoLI BinghanLI Linhui
(College of Life Science,China West Normal University,Nanchong Sichuan 637009,China)
关键词:
锦橙100号橙汁褐变抑制剂
Keywords:
Jincheng No.100orange juicebrowningbrowning inhibitor
分类号:
TS275.5
DOI:
DOI:10.16246/j.issn.1673-5072.2017.02.006
文献标志码:
A
摘要:
为防止锦橙100号橙汁在储藏过程中褐变,采用了加热处理和添加亚硫酸钠、抗坏血酸、柠檬酸等褐变抑制剂抑制橙汁的褐变。通过比较橙汁吸光度的变化,来考察褐变抑制剂的单一组分和复合组分的褐变抑制效果。单一抗褐变剂实验结果表明:将先水浴加热再加抑制剂和先加抑剂再水浴加热这两种处理方式进行比较,后者对橙汁的护色效果要优于前者。在先添加抑制剂后水浴加热这种处理方式下,最终浓度为0.008‰的亚硫酸钠、025‰和0.5‰的抗坏血酸、0.75‰的柠檬酸对橙汁褐变有较明显的抑制作用。复合褐变抑制剂实验结果表明:当亚硫酸钠、抗坏血酸、柠檬酸的浓度分别0.008‰、1‰、0.25‰时,对橙汁的护色效果最好。
Abstract:
To prevent Jincheng No.100 orange Juice from browning,methods of heat treatment and adding of citric acid,sodium sulfite and ascorbic acid as browning inhibitor are used to inhibit the orange juice browning.By comparing the changes of orange juice’s absorbance,the inhibition effect of the single component and composite components of browning inhibitor are studied.The experimental results of adding a single component to orange juice show that by comparison,the color protection effect of adding browning inhibitor before heat treatment is better than that of adding after.In the case of adding browning inhibitor before heat treatment,the best inhibitory concentration is 0.75‰ Citric acid,0.008‰ sodium sulfite,0.25‰ and 0.5‰ ascorbic acid.The experimental results of adding composite components reveal that the best color protection effect takes place when the concentration of citric acid,sodium sulfite and ascorbic acid is 0.25‰,0.008‰,and 1‰,respectively.

备注/Memo

备注/Memo:
收稿日期:2016-11-13
基金项目:南充市科技局资助项目(15A0069)
作者简介:刘娇(1990—),女,四川内江人,硕士研究生,主要从事微生物发酵工程的研究。
通信作者:李林辉(1965—),男,四川广元人,教授,主要从事微生物发酵工程的研究。E-mail:852618659@qq.com
更新日期/Last Update: 2017-06-20