宁夏农林科技2025，Vol.66Issue(12)：19-27,35,10.DOI:10.3969/j.issn.1002-204x.2025.12.005
护色剂对枸杞原浆色泽及组织稳定性的影响
Effect of Color Protectant on Color and Stability of Lycium barbarum L.Pulp
摘要
Abstract
Lycium barbarum is a traditional Chinese delicacy that is both edible and medicinal.Lycium barbarum pulp is the main processed product of lycium barbarum,rich in nutrition and convenient to consume.To retain the nutritional components in the Lycium barbarum pulp to the greatest extent and improve the color deterioration phenomenon that occurs during the production and storage of the pulp,the effects of two color protectants,ascorbic acid and citric acid,on the color and tissue state of the Lycium barbarum pulp were explored.The results showed that ascorbic acid and citric acid both had significant color-protecting effects on the Lycium barbarum pulp,which could increase the color brightness(L value)and redness value(a value),making the Lycium barbarum pulp present a bright and vivid orange-red color.At the same concentration,the color protection effect of ascorbic acid was similar to that of citric acid,but at high concentrations,its color protection effect was slightly weaker than that of citric acid.Compared with ascorbic acid,citric acid significantly reduced the pH value of Lycium barbarum pulp,while promoting the decomposition of original pectin and increasing the content of soluble pectin,thereby enhancing the tissue stability of Lycium barbarum pulp and preventing stratification.关键词
枸杞原浆/护色剂/抗坏血酸/柠檬酸/枸杞汁Key words
Lycium barbarum pulp/Color protectant/Ascorbic acid/Citric acid/Lycium barbarum juice分类
轻工纺织引用本文复制引用
张淑云,刘拯睿,金波,米佳,张渌淘,禄璐,闫亚美..护色剂对枸杞原浆色泽及组织稳定性的影响[J].宁夏农林科技,2025,66(12):19-27,35,10.基金项目
宁夏农林科学院对外合作项目(DW202306)、宁夏回族自治区农业科技自主创新资金(NGSB-2021-2-06)、宁夏回族自治区枸杞功效物质基础研究与深加工产品研发科技创新团队项目. （DW202306）
