血橙果汁贮藏过程中品质变化研究

Quality Changes of Blood Orange Juice during Storage

通过血橙原汁成分分析,对血橙原汁低温贮藏过程中与品质相关的几项指标的变化进行监测,以探讨低温贮藏对血橙果汁品质的影响。结果表明:血橙汁富含花色苷(68.84mg/L)、黄酮类物质(0.18mg/mL)、抗坏血酸(0.63mg/mL)、氨基酸(43.012mg/mL)、糖类(128.3mg/mL)等物质,还含有Ca、Mg、Zn、Fe、Cu等丰富的人体必需微量元素;同时HPLC分析显示血橙汁含有的可溶性糖主要是蔗糖(7.4g/100mL)、果糖(2.2g/100mL)、葡萄糖(2.1g/100mL)。在血橙汁贮藏过程中,随着花色苷含量的下降橙汁鲜艳的红色也逐渐褪色成浅黄褐色,抗坏血酸含量明显下降,贮藏40d后含量下降约52%;而还原糖含量变化缓慢,总酸含量平缓增加。

Quality-related physico-chemical indexes of blood orange juice were determined during storage at different temperatures,and the effect of low temperature on the quality of blood orange juice was investigated.Results indicated that blood orange juice was abundant in anthocyanins（68.84 mg/L）,flavonoids（0.18 mg/mL）,ascorbic acid（0.63 mg/mL）,amino acids（43.012 mg/mL）and sugars（128.3 mg/mL）.Meanwhile,the juice contained essential trace elements such as Ca,Mg,Zn,Fe and Cu.HPLC analysis showed that soluble sugars in the juice were mainly glucose（2.1 g/100 mL）,sucrose（7.4 g/100 mL）and fructose（2.2 g/100 mL）.During the storage of blood orange juice,the attractive red color was lost along with the decrease in anthocyanin content,the content of ascorbic acid decreased significantly,by around 52%after 40 days,reducing sugar content changed slowly,and total acid content increased smoothly.