哈姆林橙汁在贮藏过程中的理化指标及色泽变化

doi:10.7506/spkx1002-6630-201224070

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 321-324.doi: 10.7506/spkx1002-6630-201224070

哈姆林橙汁在贮藏过程中的理化指标及色泽变化

王华1，刘俊轩1,2，马亚琴1

1.中国农业科学院柑桔研究所，重庆 400712；2.西南大学食品科学学院，重庆 400715

收稿日期:2012-07-10 修回日期:2012-12-04 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 王华 E-mail:wanghua40@126.com
基金资助:
柑橘鲜果及产品品质劣变防控关键技术研究

Physicochemical Parameters and Color Change of Hamlin Orange Juice during Storage

WANG Hua1，LIU Jun-xuan1,2，MA Ya-qin1

1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China；2. College of Food Science, Southwest University, Chongqing 400715, China

Received:2012-07-10 Revised:2012-12-04 Online:2012-12-25 Published:2012-12-12

摘要/Abstract

摘要： 以哈姆林橙汁为研究对象，分析了哈姆林橙汁在不同贮藏条件下VC、还原糖与色泽的变化。结果表明：在不同贮藏条件下，抗坏血酸含量均呈现明显下降趋势。温度越高，VC降解越快，冻藏和避光有助于减缓VC的降解速率，而还原糖含量则先上升后下降。果汁颜色随着贮藏时间的延长品质逐渐变差，L*值，b*值和c*值随着贮藏时间的延长和贮藏温度的升高呈下降趋势。a*值随着贮藏时间的增加而上升, 在同一贮藏时期，a*值随着贮藏温度的升高而增大。

关键词: 哈姆林, 橙汁, 贮藏, 理化指标, 色泽

Abstract: In this study, we analyzed changes in vitamin C, reducing sugar and color parameters of Hamlin orange juice during storage. The results showed that the content of vitamin C revealed an obvious decrease during storage under various conditions. The higher the storage temperature, the faster vitamin C was degraded. The degradation of vitamin C was attenuated during low temperature and dark storage, while the reducing sugar content initially increased and then decreased. The color of Hamlin orange juice gradually became worse with increasing storage time; the color parameters L*, b*and c* showed a downward trend with increasing storage time and temperature, while a* increased with increasing storage time and temperature.

Key words: Hamlin, orange juice, storage, physicochemical parameters, color

中图分类号:

TS275.5

王华1，刘俊轩1,2，马亚琴1. 哈姆林橙汁在贮藏过程中的理化指标及色泽变化[J]. 食品科学, 2012, 33(24): 321-324.

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哈姆林橙汁在贮藏过程中的理化指标及色泽变化

Physicochemical Parameters and Color Change of Hamlin Orange Juice during Storage

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