食品科学2018，Vol.39Issue(2)：20-24,5.DOI:10.7506/spkx1002-6630-201802004
D-异抗坏血酸钠对蓝莓果酱品质的影响
Effect of Sodium D-Isoascorbate on the Quality of Blueberry Jam
摘要
Abstract
In order to improve the quality of blueberry jam during its processing,changes in anthocyanin content,total phenol content and 1,1-dipheny1-2-picryl-hydrazyl (DPPH) and 2,2'-amino-di(3-ethyl-benzothiazoline sulphonic acid-6) ammonium salt (ABTS) radical scavenging activities of blueberry jam at different stages of processing such as pulping,formulation,filling and sterilization were detected.The effect of added sodium D-isoascorbate on the functional components of blueberry jam was studied as well as its inhibitory effect on the loss of antioxidant activity.Meanwhile,changes in anthocyanin content,total phenol content,and L*,a* and b* values were measured during storage.Anthocyanin content,total phenol content and antioxidant activity gradually decreased during the whole production process.This decrease was slowed down by addition of sodium D-isoascorbate.During incubation at constant temperature,the degree of fading was reduced by about 21.07％ by adding sodium D-isoascorbate.Thus,addition of sodium D-isoascorbate can improve the nutritional quality and stability of blueberry jam and prolong its shelf life.关键词
D-异抗坏血酸钠/蓝莓果酱/品质/总酚/花色苷Key words
sodium D-isoascorbate/blueberry jam/quality/total phenol/anthocyanin分类
轻工纺织引用本文复制引用
夏其乐,陈剑兵,郜海燕,邢建荣..D-异抗坏血酸钠对蓝莓果酱品质的影响[J].食品科学,2018,39(2):20-24,5.基金项目
公益性行业(农业)科研专项(201303073) （农业）
浙江省重大科技专项重点农业项目(2014C02024) （2014C02024）
浙江省农业科学院创新能力提升工程项目(2014CX011) （2014CX011）
