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包装材料对贮藏期荔枝汁品质及非酶褐变的影响

吴敏 胡卓炎

食品工业科技2018,Vol.39Issue(7):202-209,8.
食品工业科技2018,Vol.39Issue(7):202-209,8.DOI:10.13386/j.issn1002-0306.2018.07.037

包装材料对贮藏期荔枝汁品质及非酶褐变的影响

Effects of packaging materials on the quality and non-enzymatic browning of litchi juice during storage

吴敏 1胡卓炎2

作者信息

  • 1. 华南农业大学食品学院,广东广州 510642
  • 2. 广西大学轻工与食品工程学院,广西南宁 530004
  • 折叠

摘要

Abstract

Quality changes and non-enzymatic browning of litchi juice during storage away from light at 25 ℃ in the PET bottles,PLA bottles and PET/AL/PE laminated film bags were investigated.Partial least squares regression(PLSR) method was used to analyze the influence of packaging materials on the non-enzymatic browning of litchi juice.The results showed that a faster degradation of L-ascorbic acid(L-AA) happened when litchi juice was stored in the PLA bottles compared with that in the PET bottles and laminated film bags.At the beginning of storage,the dissolved oxygen concentration (DOC) decreased sharply for all the packages.As the storage time proceeded,DOC dropped gradually and finally leveled off,except for the PLA bottles in which DOC increased fast.Barrier properties of packaging material have significant effects (p < 0.05) on L-AA concentration and DOC.Sucrose in the juice hydrolyzed constantly during storage,while the concentration of both fructose and glucose displayed a fast increase at the beginning of storage and then decreased slowly.The total amount of amino acids and phenol decreased continuously.The Total Soluble Solid(TSS)increased slowly,while the pH value showed a slow decrease.The content of 5-HMF and Browning Index (BI) increased continuously.The barrier properties of the packing materials caused different DOC in the litchi juice,and the dissolved oxygen led to the degradation of L-AA and oxidative polymerization of phenolic substances,which finally resulted in the non-enzymatic browning of the litchi juice.

关键词

荔枝汁/包装材料/溶解氧/非酶褐变/机理/偏最小二乘法回归

Key words

litchi juice/packaging material/dissolved oxygen/non-enzymatic browning/mechanism/partial least squares regression

分类

轻工纺织

引用本文复制引用

吴敏,胡卓炎..包装材料对贮藏期荔枝汁品质及非酶褐变的影响[J].食品工业科技,2018,39(7):202-209,8.

基金项目

国家荔枝龙眼产业技术体系项目(CARS-33) (CARS-33)

广西高等学校科学研究项目(KY2015YB007) (KY2015YB007)

广西清洁化制浆造纸与污染控制重点实验室主任基金项目(ZR201708) (ZR201708)

广东省扬帆计划创新团队项目(2014YT02H013). (2014YT02H013)

食品工业科技

OA北大核心CSTPCD

1002-0306

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