加速试验条件下锦橙汁品质劣变关键指标评价

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 308-313.

加速试验条件下锦橙汁品质劣变关键指标评价

王宇明，钟瑞，王鲁峰，王思远，王可兴*

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:2012-10-24 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 潘思轶 E-mail:pansiyi@mail.hzau.edu.cn
基金资助:
国家自然科学基金;国家柑橘产业技术体系岗位科学家项目;公益性行业（农业）科研专项;湖北省重大科技攻关项目

Evaluation of Key Quality Deterioration Parameters of Jincheng Orange Juice under Accelerated Testing Conditions

Received:2012-04-13 Revised:2012-10-24 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 以自制非浓缩还原锦橙汁为原料，利用加速破坏性试验模型，选择导致橙汁品质劣变温度作为加速因子，分别在30℃和40℃条件下进行35d和12d货架期贮藏试验，每隔一定时间对样品进行感官评定和理化检测。结果表明：在30℃和40℃贮藏温度下，随着贮藏时间的增加，非浓缩还原橙汁的抗坏血酸含量显著下降，总色差和褐变指数显著增加，且变化值与感官总体评价变化之间达到了极显著相关(r＞0.95)，因此可以将抗坏血酸降解率、总色差、褐变指数作为非浓缩还原型锦橙汁贮藏期间品质劣变的关键指标。

关键词: 加速试验, 非浓缩还原橙汁, 腐败, 关键指标

Abstract: An accelerated shelf life testing (ASLT) model was applied to determined shelf-life of not-from-concentrated Jincheng orange juice which was freshly squeezed in laboratory. Selected temperature were chosen as accelerated factor and the sensory evaluation and physical and chemical indicators were checked at regular intervals. The shelf life storage test was performed o 35 d and 12 d at 30 ℃ and 40 ℃, respectively. The results show that with the increase of storage time, the ascorbic acid content of not-from concentrated Jincheng orange juice significantly decreased while the total color difference and browning index increased sharply at 30 ℃and 40 ℃. These three indices were significantly correlated to overall sensory assessment (r＞0.95). It’s reasonable to choose deterioration of ascorbic acid, total color difference and browning index as the key deteriorated indicators for not-from-concentrated Jincheng orange juice during the storage.

Key words: accelerated shelf-life testing (ASLT), not-from-concentrated orange juice, deterioration, key indicator

中图分类号:

TS255.1

王宇明，钟?瑞，王鲁峰，王思远，王可兴*. 加速试验条件下锦橙汁品质劣变关键指标评价[J]. 食品科学, 2012, 33(22): 308-313.

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