光照对绿芦笋汁色泽稳定性的影响

摘要

To explore the effect of light exposure on color stability of green asparagus juice during storage time ,the pasteurized juice were exposed to natural light and dark at ambient temperature .The changes of color ,chlorophyll ,carotenoids ,vitamin C ,total phenolics ,reducing sugar and amino acids con‐tents we re studied in green asparagus juice during storage time .The results showed that light exposure sig‐nificantly affected the color stability of green asparagus juice .The decrease of chlorophyll and the increase of carotenoids contents were inhibited by dark storage .At the same time ,the greenness of asparagus juice was kept .Vitamin C ,total phenolics and reducing sugar contents were closely correlated with the color of green asparagus juice .There was no significant correlation between amino acids and color of green aspara‐gus juice .The decrease of vitamin C ,total phenolics and reducing sugar contents were prevented by dark storage and the color stability of green asparagus juice was effectively kept .%为了探讨光对绿芦笋汁色泽稳定性的影响，将杀菌处理后的绿芦笋汁于自然光及黑暗（避光）条件下常温贮藏，研究绿芦笋汁在贮藏期间的色泽、叶绿素、类胡萝卜素、维生素C、总酚、还原糖和氨基酸质量浓度的变化。结果表明：光照对绿芦笋汁的色泽稳定性影响显著；避光贮藏可有效延缓绿芦笋汁叶绿素的降解，抑制类胡萝卜素质量浓度的上升，保持绿芦笋汁的绿色；维生素C、总酚和还原糖与绿芦笋汁的色泽密切相关，氨基酸与其色泽无显著相关性，避光贮藏可有效抑制维生素C、总酚和还原糖质量浓度的降低，从而有效地维持了绿芦笋汁的色泽稳定性。