食品科学 ›› 2012, Vol. 33 ›› Issue (15): 71-74.

• 基础研究 • 上一篇    下一篇

高密度二氧化碳对荔枝汁品质的影响

徐玉娟1,2,温 靖1,肖更生1,吴继军1,陈于陇1,余元善1,唐道邦1,潘思轶2,*   

  1. 1.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 2.华中农业大学食品科学技术学院
  • 收稿日期:2012-04-13 修回日期:2012-07-12 出版日期:2012-08-15 发布日期:2012-09-07
  • 通讯作者: 温靖 E-mail:jingw988@163.com

Effect of Dense Phase Carbon Dioxide on the Quality of Litchi Juice

  • Received:2012-04-13 Revised:2012-07-12 Online:2012-08-15 Published:2012-09-07

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、36℃、10min)后,测定pH值、可溶性固形物含量、电导率、褐变度、VC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。

关键词: DPCD非热杀菌, 荔枝汁, 理化性质

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.

Key words: dense phase carbon dioxide non-thermal sterilization technology, litchi juice, physio-chemical properties

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