超高压处理对鲜榨橙汁品质的影响

研究比较超高压处理和热处理对鲜榨橙汁品质的影响。研究结果表明:鲜榨橙汁经处理后,其主要成分都呈现不同程度的损失,但超高压处理鲜榨橙汁效果较热处理好,且对色泽影响较小;鲜榨橙汁经处理后,其香气成分发生了变化,酯类、醇类、酮类总含量变化相对较小,醛类经热处理及超高压处理后与鲜榨橙汁比较有所降低,降低比例都在4倍以上;烃类及其它类物质含量与鲜榨橙汁比较也有所下降。      

Studies on non-enzymic browning in orange juice using a model system based on freshly squeezed orange juice

An orange juice based model system was set up wherein variables such as the addition of glucose, lysine, sorbitol and L -ascorbic acid and changes in pH and storage temperature were introduced to study their effects on L -ascorbic acid degradation and on browning. The addition of glucose, lysine and sorbitol did not have a significant effect on L -ascorbic acid degradation, whereas added L -ascorbic acid acted solely as a reserve material. In terms of browning, a change in pH and storage at elevated temperature produced a synergistic effect in the development of brown colour which was enhanced by the introduction of additives. Based on the results obtained, L -ascorbic acid appears to be the precursor in the non-enzymic browning occurring in this type of sample due to the formation of reactive carbonyl compounds produced upon its degradation which tend to polymerise, or to react with nitrogenous compounds, to give brown pigments.     

橙汁混浊稳定性的研究进展

橙子榨汁后,果肉颗粒、细胞壁碎片、橙油微滴、橙皮苷结晶、细胞色素及一些无定形物质不均匀的分散于水中,使橙汁呈现特殊的不透明或混浊状态,即\     

Effect of sonication on orange juice quality parameters during storage

Freshly squeezed orange juice was sonicated at various amplitude levels (40%, 70%, 100%), treatment times (2, 6 and 10 min) at a constant frequency of 20 kHz. Samples were stored for periods of up to 30 days at 10 °C. The combined effect of amplitude level, treatment time and storage period on pH, ^oBrix, titratable acidity, colour values ( L* , a* , b* ), non-enzymatic browning (NEB), cloud value and ascorbic acid content were investigated. Second order polynomial models were employed to investigate the effect of independent variables. No significant differences ( P <  0.05) in ^oBrix and titratable acidity were observed. Significant changes were observed in juice pH and colour values. During storage NEB increased while both cloud value and ascorbic acid content decreased. Predictive models developed for colour values, cloud value, NEB and ascorbic acid content were highly significant and were closely correlated to experimental data. Degradation mechanisms are proposed for the key quality parameters.     

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α‐pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin–Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naïve panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.     

柑桔皮色素的提取及其性质研究

研究了五种溶剂对三种柑桔皮中橙黄色素的提取率，选择了提取该色素的最佳条件和工艺流程，并将所得的橙黄色素产品进行了光和热稳定性试验及理化指标检验。     

橙汁混浊态丧失机理的研究进展

橙汁混浊态的丧失是影响橙汁消费的重要原因。综述了果胶酯酶、橙汁混浊物等对橙汁混浊态影响的研究进展，旨在改善橙汁及其饮料的质量及为其它混浊汁研究提供一定理论依据。     

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high-volume of orange peel. This by-product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by-product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.     

橙汁品质评价国内外研究现状

橙汁是世界上最受欢迎的果汁饮料.就国内外橙汁的研究现状进行了综述,介绍了主要的国际标准及国内标准,重点阐明了橙汁品质评价及鉴伪分析的研究进展,分析了当今研究中存在的问题,提出感官评价与其特征成分进行相关性分析,实现定性和定量综合描述,是未来研究工作以及产品标准制定的发展趋势.     

橙皮果胶的提取及性质研究

以脐橙皮为原料,经酸洗法处理后,以酸法提取橙皮果胶。通过单因素及正交实验确定果胶提取的最佳工艺为：料液比1∶25（m∶V）,提取pH1.7,提取温度85℃,提取时间100min。最佳醇沉条件：果胶提取液与乙醇的体积比1∶2,提取pH3.5。提取的果胶,提取率为21.816%,半乳糖醛酸含量为70.66%,酯化度为72.49%。其他性质如水分（9.71%）、灰分（3.26%）和pH（2.93）等均满足国标要求,表明该方法适宜用于从橙皮中提取果胶。     

加速溶剂萃取技术提取柑橘皮中总黄酮的工艺研究

应用加速溶剂萃取技术,通过单因素试验和正交试验对柑橘皮中总黄酮提取工艺进行了研究。结果表明,用加速溶剂萃取技术从柑橘皮中提取黄酮的最佳工艺条件为压力10.3MPa、乙醇浓度80%、料液比1∶15、温度70℃、浸提时间10min,此时黄酮得率为2.64%。     

柑桔培养基中乳酸菌的生长状况研究

采用正交试验对乳酸菌在脱脂乳和桔汁、桔皮汁等培养基及不同发酵温度、时间和菌种条件下，产酸和菌数等进行了测定。结果表明乳酸菌在柑桔培养基中生长良好     

橙汁饮料中的总黄酮含量及其与浑浊稳定性关系研究

为探讨橙汁和橙汁饮料的黄酮含量分布及其与浑浊稳定性的关系,测定了14种橙汁饮料的总黄酮含量、浑浊度及粘度。上清液经过0.45μm膜过滤后黄酮含量与上清液相当。储存一定时间后橙汁浑浊度明显降低,橙汁上清稀释液吸光度A₆60 nm与混匀液的稀释液相比只占9%⁵6%;橙汁饮料经过膜过滤后浑浊度与上清液相比也明显降低。可见,总黄酮含量与饮料的浑浊度变化无关。Spearman秩相关性分析显示,只有100%橙汁混匀液的粘度与浑浊度正相关（p<0.01）,总黄酮含量与浑浊度不相关（p>0.05）。对含橙汁饮料,浑浊稳定性降低不影响总黄酮含量水平。      

浓缩还原橙汁饮料中果汁含量快速检测方法探究

果汁含量是浓缩还原橙汁的主要质量指标,也是判定其是否掺假的重要依据。本研究发现:不同产地、不同果汁含量的浓缩还原橙汁饮料中,可溶性物质在325nm紫外波长处有特征吸收,并且与22种常用添加剂溶液的紫外吸收有明显区分;采用自主研制的快速检测设备,将橙汁中可溶性物质按分子量大小分离,325nm下连续检测,得到橙汁可溶性物质按分子量大小分布的紫外特征吸收峰,其峰面积与橙汁含量呈现正相关;以100%巴西浓缩还原橙汁为标准参照,用外标法计算果汁含量。该方法样品前处理简单,只需过滤、超声,即可经凝胶色谱柱分离、检测;色谱柱分离和325nm的检测波长,有效避免了22种常用添加剂对果汁含量检测的干扰;该方法精密度高(RSD<6.0%)、线性关系好(R2=0.9988)、抗干扰性强,可用于果汁含量大(等)于10%的橙汁饮料中原果汁含量的快速、大批量检测。      

鲜榨果汁基因组DNA快速提取方法的建立及优化

目的 建立及优化鲜榨果汁基因组DNA快速提取方法。方法 本研究比较了植物 DNA 快速提取试剂盒法、棉签法、纤维素膜片法和滤纸片法 4 种方法提取 15 种鲜榨果汁基因组 DNA 的效果,并筛选不同的提取液和裂解液、优化裂解液中的盐酸胍浓度和果汁基因组提取时间。结果 滤纸片法采用DNA裂解液（6 mol/L盐酸胍、1%聚乙烯吡咯烷酮、50 mmol/L三羟甲基氨基甲烷盐酸盐、20 mmol/L乙二胺四乙酸、21.3 mmol/L曲拉通-X-100;pH 6.4）、DNA漂洗液1（8 mol/L盐酸胍、50 mmol/L三羟甲基氨基甲烷盐酸盐;pH 6.4）和DNA漂洗液2（10 mmol/L 三羟甲基氨基甲烷盐酸盐、100 mmol/L氯化钠;pH 8）即可在 5 min 内从鲜榨果汁中提取得到适用于聚合酶链式反应（polymerase chain reaction,PCR）的基因组 DNA。结论 本研究建立的滤纸片法不需要离心机等昂贵的仪器设备、操作简单、无刺激性气味、无环境条件限制,具有快速、价廉、环保等优点,为果汁基因组 DNA 快速提取与现场鉴定研究提供了参考。     

果胶酶对玫瑰香橙汁澄清效果的影响

以果胶酶为澄清剂,研究果胶酶用量、pH、温度和时间对玫瑰香橙汁澄清度的影响。通过单因素试验,并利用Box-Benhnken中心组合设计,进行澄清条件优化。结果表明,果汁透光率测定最佳波长为685 nm,澄清最佳工艺参数为果胶酶用量0.09 g/L,酶解温度31 ℃,果汁pH值为3.9,酶解时间120 min。在此最佳条件下,玫瑰香橙汁的透光率为98.00%。     

微波法萃取橘皮中果胶的研究

以橘皮为原料在微波条件下提取果胶进行了研究，探讨盐析pH值、微波加热时间、硫酸铝用量、液料比、盐析温度、盐析时间等因素对果胶产率的影响，结果表明：微波法提取果胶的最佳工艺条件为盐析pH5．0，微波力加热时间5min，硫酸铝用量2．5g，液料比16mL／g，盐析温度60％，盐析时间60min，果胶平均得率25％。     

保健型橙汁酸奶的研究与开发

以橙汁、生乳为主要原料，研究了营养保健型橙汁酸奶的制作工艺。采用正交试验方法，确定最佳工艺参数．该产品具有较高的营养价值。     

桔皮膳食纤维的提取及脱色工艺研究

对碱液浸提法提取桔皮膳食纤维的工艺进行了研究。结果表明,提取膳食纤维的最佳工艺条件是：NaOH浓度0．25mol／L、碱提温度50℃、料液比1：15、碱提时间30min。桔皮膳食纤维脱色工艺的最优参数为：双氧水浓度4％、脱色温度30℃、脱色时间5min、pH值为6。