中国食品添加剂2024，Vol.35Issue(6)：170-178,9.DOI:10.19804/j.issn1006-2513.2024.6.022
不同澄清剂对番石榴汁品质的影响
Effect of different clarifiers on quality of guava juice
摘要
Abstract
Guava juice was used as experimental material,gelatin,chitosan,bentonite and diatomite were selected as four kinds of clarifiers for single factor experiments.The transmittance,total color difference(L*,a*,b*,ΔE*)and soluble solid content of guava juice were used as indexes to study the effects of four kinds of clarifiers on the clarification effect and sensory quality of guava juice,and the effects of four kinds of clarifiers on the antioxidant activity of guava juice and the contents of total flavonoids and Vc in guava juice.The results showed that the quality of guava juice after clarification for 30 min with 0.1 g/100mL of gelatin at 25℃was the best.After this process,the transmittance of guava juice was 4.15%,the soluble solid content was 1.70%,the brightness L* was 55.64,the red-green value a* was 8.38,the yellow-blue value b* was 9.75,the total color difference ΔE* was 24.78,the DPPH radical scavenging ability was 92.99%,the hydroxyl radical scavenging ability was 52.37%,and the iron ion reduction ability was 76.10%.The Vc content in clarified guava juice was 3.460 mg/mL,and the total flavonoids content was 1.201 μg/mL.关键词
番石榴/澄清剂/透光率/总色差/抗氧化性/总黄酮/VcKey words
guava/clarifier/light transmittance/totalcolor difference/antioxidant capacity/total flavonoids/vitamin C分类
轻工纺织引用本文复制引用
方玉洁,贺雨菲,戢得蓉,梁鹏娟,段丽丽,王慧..不同澄清剂对番石榴汁品质的影响[J].中国食品添加剂,2024,35(6):170-178,9.基金项目
烹饪科学四川省高等学校重点实验室项目(PRKX2022Z18) （PRKX2022Z18）
四川旅游学院校级科研项目(19SCTUZZ04) （19SCTUZZ04）
四川省大学生创新创业训练项目(s202211552086) （s202211552086）
