沙棘原浆贮藏期间的品质变化规律

摘要

以沙棘原浆为原料,研究了维生素C(V_C)、色度参数(L~*、a~*、b~*和△E~*)、褐变度(BD)、可滴定酸、pH、可溶性固形物含量(TSS)在4、37、55℃短期贮藏过程中的动态变化情况.建立了不同贮藏条件下V_C和△E~*的降解动力学模型.并对沙棘原浆在不同贮藏温度下的保质期及保存期进行预测.%The quality of the seabuckthorn juice was monitored at 4,37,55℃ for 1 or 3 months.The quality indices were L-ascorbic acid, color, browning degree,titratable acid, pH and total soluble solid (TSS).The kinetic model of L-ascorbic acid degradation and color difference (△E~*) were constructed; also the shelf life and retention period were predicted.