草莓胡萝卜复合澄清汁后浑浊机理研究

Mechanism of the haze formation of clarified compound juice of strawberry and carrot

为探讨草莓胡萝卜复合澄清汁的后浑浊机理,研究了化学试剂、贮藏温度和顶隙大小对草莓胡萝卜复合澄清汁的澄清度、褐变指数、黄烷醇类多酚含量、可溶性蛋白含量的影响。结果表明:贮藏温度越高,包装顶隙越大,氧气存留越多,随贮藏时间延长,果蔬汁浑浊形成越多,褐变程度越大,黄烷醇类多酚降解程度越大,可溶性蛋白损失越多;果蔬汁中添加尿素和十二烷基磺酸钠(SDS),都能减少果蔬汁中浑浊的产生,抑制产品褐变,减缓黄烷醇类多酚的降解,减少可溶性蛋白的损失,说明氢键和疏水键都是和浑浊有关的化学键。蔗糖的添加对果蔬汁浑浊的形成没有太大的影响。

The post-bottling haze formation of clarified compound juice of strawberry and carrot was discussed. Changes in turbidity, browning index, flavonol polyphenol content, and solvable protein content were evaluated while taking chemical reagent, storage temperature, and the bulk of packaging headspace as factors. Results show that the storage temperature and the bulk of packaging headspace remarkably affect the compound juice haze. With higher storage temperature, and more oxygen contained with bigger packaging headspace bulk, consequently there are more haze, more browning, and faster decrease of flovonol polyphenol and solvable protein content with storage time going on; Urea and Sodium Dodecyl Sulfate（SDS） retarded haze formation while sucrose had little effect, which suggest that hydrogen bond and alienation water bond are all related to the haze formation of compound juice.