纸铝塑复合包装100%橙汁贮藏期间化学品质的变化

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 262-266.

纸铝塑复合包装100%橙汁贮藏期间化学品质的变化

刘春芝¹,许洪高²,李绍振³,高彦祥⁴

1. 北京汇源饮料食品集团有限公司研发中心
2. 中国农业大学食品科学与营养工程学院
3. 北京汇源食品饮料集团
4. 中国农业大学

收稿日期:2011-11-25 修回日期:2012-12-20 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 高彦祥 E-mail:drgyx@sina.com

Chemical Quality Changes of Stored 100% Orange Juice in laminated paperboard packages

Received:2011-11-25 Revised:2012-12-20 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要： 以100%橙汁为研究对象，监测其在4、20、37℃和55℃下贮藏24周过程中化学指标如维生素C、5-羟甲基糠醛(HMF)、糖类物质、类胡萝卜素、总多酚和总类黄酮的变化。结果表明，实验周期内100%橙汁中维生素C降解规律和HMF(37℃、55℃)积累量的变化可用一级动力学模型进行描述；20、37℃及55℃下，100%橙汁中的葡萄糖和果糖含量逐渐增加，蔗糖含量逐渐降低，而4℃下其蔗糖、葡萄糖和果糖含量无显著变化；总多酚含量贮藏前期变化不显著，后期呈上升趋势；主要类胡萝卜素含量呈降低趋势；总类黄酮降解率在13.0%～24.4%之间。因此，贮藏温度对100%橙汁的化学品质影响显著，4℃低温下贮藏可以保持货架期橙汁化学品质相对稳定，有利于橙汁的贮藏。

Abstract: The changes of vitamin C, HMF, saccharides, carotenoids, total polyphenols and total flavonoids of 100% orange juice stored at 4, 20, 37 and 55℃ for 24 weeks were monitored. The results indicate that the degradation of vitamin C and the accumulation HMF followed first-order kinetics models during storage. Stored at 20, 37 and 55℃ glucose and fructose contents gradually increased; sucrose contents gradually reduced, while sucrose, glucose and fructose contents were not significantly different that stored at 4℃. The changes of total polyphenols contents were not significant in the early storage, but were on a rising trend in the later. The main carotenoids contents decreased and the loss of total flavonoids was 13.0%-24.4% during storage. In general, the effect of storage temperature on chemical quality of 100% orange juice is remarkable, storing at low temperature(4℃) can keep its chemical quality better, which had practical importance for orange juice storing.

中图分类号:

TS201.1

刘春芝许洪高李绍振高彦祥. 纸铝塑复合包装100%橙汁贮藏期间化学品质的变化[J]. 食品科学, 2013, 34(2): 262-266.

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