影响草毒果汁红色素变化的因子研究

Study on Factors Influencing Red Pigment Changes of Strawberry Juice

通过试验对草莓果汁在加工及继后贮藏过程中，影响红色素变化的因子进行了研究。结果表明，迅速加热果实温度到６０℃，有利于提高果汁中红色素含量；向果汁中分别加入０．１－０．４％的抗坏血酸，酒石酸和柠檬酸对果汁具有明显的增色作用；而加入１．０－１５．０％的葡萄糖和蔗糖对果汁颜色没有影响；调整果汁ＰＨ值到４．０以下有助于保持果汁的固有颜色；采用低温避光贮存果汁可延缓草莓果汁红色素的降解。

It was conducted that factors influencing red pigment changes of strawberry juice during processing and following storage. Instantly heating fruits to 60℃ contributed to increasing the content of red pigiment in the juice. Addition of0.1%-0.4% ascorbic acid, tartaric acid and citric acid to the juice respectively increased the red color level significantly, but addition of 1.0 % - 1.5 % glucose and sucrose respectively had little effect on the juice color. The natural color of the juice was maintained well when pH of the juice was adjusted to lower than 4.0. The degradation of red pigment in juice was delayed by keeping the juice in the condition of dark and low temperature.