扁实柠檬汁中维生素C对抑制梨汁褐变的初步研究

摘要

研究扁实柠檬汁中维生素C受温度影响降解的过程和对库尔勒香梨梨汁褐变的抑制作用。通过研究扁实柠檬汁贮藏过程中还原型维生素C和氧化型维生素C的降解与贮藏温度、贮藏时间的关系，建立降解动力学模型，通过正交试验了解扁实柠檬汁抑制梨汁褐变的最佳作用组合。研究证实扁实柠檬汁中维生素C对热不稳定，符合一级反应动力学，2%扁实柠檬汁添加量，在榨汁前添加，保持4℃的处理温度，0.2%NaCl添加量是抑制梨汁褐变的最佳组合。研究结果可用于扁实柠檬汁贮藏温度的选择和贮藏期预测，也证实扁实柠檬汁是一种天然健康优良的果蔬褐变抑制剂。%The influence of storing temperature on degeneration of vitamin C in Citrus depressa Hayata juice and inhibition of browning of Korla pear juice was studied. The relationiships among storage temperature, stor-age time and degradation of ascorbic acid (AA) and dehyd roascorbic acid (DHAA) in the process of Citrus depressa Hayata juice storage were analyzed. Through the orthogonal experiment, the best effect combination of the suppression of pear juice browning was studied. Results showed that AA and DHAA of Citrus depressa Haya-ta juice in the storage process were unstable to the heat treatment;the degradation of AA and DHAA accorded with first-order dynamic.The best combination of inhibiting browning of pear juice was 2%Citrus depressa Hay-ata juice, adding before juice, keeping the temperature of 4℃and the addition of 0.2%NaCl.The results could be used to predict the storage temperature and storage time of the Citrus depressa Hayata juice, and it was proved that the Citrus depressa Hayata juice was a kind of natural and healthy browning inhibitor.