| 高密度二氧化碳对荔枝汁品质的影响 |
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| 引用本文： | 徐玉娟,温靖,肖更生,吴继军,陈于陇,余元善,唐道邦,潘思轶.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74. |
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| 作者姓名： | 徐玉娟 温靖 肖更生 吴继军 陈于陇 余元善 唐道邦 潘思轶 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室;华中农业大学食品科学技术学院 |
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| 基金项目： | 国家公益性行业(农业)科研专项(200903043-03);广东省自然科学基金项目(07117971);广东省关键领域重点突破招标项目(2008A024200008);广东省科技计划项目(2010A020501016) |
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| 摘 要： | 为探讨高密度二氧化碳(DPCD)非热杀菌技术对荔枝汁品质的影响,将新鲜荔枝汁经DPCD处理(8MPa、3 6℃、1 0 m in)后,测定p H值、可溶性固形物含量、电导率、褐变度、V C含量和游离氨基酸含量等指标的变化。结果表明:DPCD处理对荔枝汁的pH值、总酸度和多酚氧化酶(PPO)活性有显著影响,经DPCD处理后荔枝汁的还原糖、总多酚和游离氨基酸的含量略有增加,其他指标没有明显变化。
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| 关 键 词： | DPCD非热杀菌 荔枝汁 理化性质 |
Effect of Dense Phase Carbon Dioxide on the Quality of Litchi Juice |
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| XU Yu-juan,WEN Jing,XIAO Geng-sheng,WU Ji-jun,CHEN Yu-long,YU Yuan-shan,TANG Dao-bang,PAN Si-yi.Effect of Dense Phase Carbon Dioxide on the Quality of Litchi Juice[J].Food Science,2012,33(15):71-74. |
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| Authors: | XU Yu-juan WEN Jing XIAO Geng-sheng WU Ji-jun CHEN Yu-long YU Yuan-shan TANG Dao-bang PAN Si-yi |
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| Affiliation: | 1.Guangdong Open Access Laboratory of Agricultural Product Processing,Sericulture and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | In order to investigate the effect of dense phase carbon dioxide(DPCD) as a non-thermal sterilization technology on the quality and physio-chemical properties of litchi juice,freshly prepared litchi juice was subjected to DPCD treatment at 8 MPa and 36 ℃ for 10 min.The changes of pH,soluble solid content,conductivity,browning degree,vitamin C and free amino acids were evaluated.The results showed that DPCD treatment had a significant effect on pH,total acidity and PPO,but had no obvious effect on other indicators.Slight increases in reducing sugar,total polyphenol content and free amino acid content in DPCD-treated litchi juice were observed. |
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| Keywords: | dense phase carbon dioxide non-thermal sterilization technology litchi juice physio-chemical properties |
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