外源因子对贮藏橙汁色泽影响研究

对冰糖橙汁中的主要成分(抗坏血酸、还原糖、酚类化合物、金属离子和游离氨基酸等)进行了定量分析;选择L(+)抗坏血酸、葡萄糖、果糖、Fe2+、Cu2+与Fe3+作为外源因子添加到橙汁中,比较其对贮藏橙汁色泽的影响。结果表明:所添加的外源成分对贮藏橙汁色泽的变化都有不同程度的影响,其中以抗坏血酸影响最为显著,果糖和葡萄糖的影响相对较小;铁离子、铜离子均具有促进橙汁非酶褐变反应的作用,Fe3+和Cu2+的促褐变活性强于Fe2+。

Effects of Exterior Factors on Browning of Storage Orange Juice

Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L( )ascorbic acid, glucose, fructose, Fe2 , Cu2 , Fe3 were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe3 , Fe2 , and Cu2 can all promote non-enzymatic browning reaction, especially Fe3 and Cu2 which are almost equivalent.