柑桔汁成分对其褐变的影响

本文对进口巴西浓缩橙汁和国产黄岩浓缩桔汁进行了成分分析比较，发现前者的酚类化合物、果胶物质和抗坏血酸的含量及蔗糖／总糖比较高，而总糖（葡萄糖＋果糖＋蔗糖）含量却偏低，这可能是巴西产品褐变程度小于国产产品的原因，本实验室运用酶技术对桔汁生产工艺进行了试验，所得产品与传统榨汁工艺产品比较，发现果胶含量是后者的10～15倍，而发生的褐变程度亦远低于用传统压榨法生产的桔汁。

Components of concentrated orange juice from Brazil and Huangyan China were studied. Compared with the Huangyan sample, the contents of polyphenols, pectin, ascorbic acid and sucrose/ total sugar in the Brazil sample were higher, however, the content of total sugar was lower, It might be a cause of the lower extent of the browning for the Brazil sample than for the Huangyan sample. Enzymatic technology was used to improved the aspect of browning.