百香果汁褐变抑制剂的试验研究

Experimental Study on Anti-brown Additives of Passion Fruit Juice

为比较不同褐变抑制剂对热带水果百香果汁褐变抑制的效果,以百香果为研究对象,选取Vb-Na、植酸、NaCl、CaCl2、抗坏血酸及异抗坏血酸钠作为褐变抑制剂,分别进行单因素和正交抗褐变试验。单因素试验中,抗褐变效果依次为:Vb-Na>植酸>抗坏血酸>异抗坏血酸钠,而NaCl及CaCl2对百香果汁基本不起抗褐变作用。正交试验结果表明:抗坏血酸、Vb-Na、植酸浓度分别为0.029%、0.06%、0.02%时,具有最优的褐变抑制效果,添加该配比褐变抑制剂的百香果汁加热5h后吸光度可低至0.165,仅为经相同处理后的市售百香果汁吸光度的44.72%。

Making Single factor and orthogonal test on tropical fruit passion fruit with anti-brown additives：Vb-Na,phytic acid,NaCl,CaCl2,ascorbic acid,sodium erythorbate.The effect of the anti-brown in the single factor is： Vb-Na phytic acid ascorbic acid sodium erythorbate,but NaCl and CaCl2 can＇t play anti-brown role in the fruit juice.In the orthogonal test,the optimal browning inhibiting effect comes out while the concentration of ascorbic acid,Vb-Na and phytic acid are 0.029%,0.06% and 0.02%,respectively,and the absorbance value of the passion fruit juice with these anti-brown additives is 0.165,which accounts for 44.72% of commercial passion fruit juice in the same condition.