橙汁饮料中β-胡萝卜素乳状液的稳定性

Stability of β-Carotene Emulsion in Orange Juice

研究均质条件、VC添加量、阿拉伯胶的添加量和杀菌时间对橙汁饮料中β-胡萝卜素放置前2h期间的迁移速率和贮藏两周粒径变化的影响,从而评价橙汁饮料β-胡萝卜素的物理稳定性;研究贮藏两周橙汁饮料β-胡萝卜素含量的变化,判别橙汁饮料β-胡萝卜素的化学稳定性。结果表明:均质压力30MPa、VC添加的质量分数为0.03%、阿拉伯胶添加的质量分数为0.08%和杀菌时间7min制备的橙汁饮料β-胡萝卜素乳状液物理化学稳定性最佳。研究不同贮藏温度条件橙汁饮料β-胡萝卜素的稳定性,结果发现:饮料β-胡萝卜素含量与贮藏时间变化拟合一阶动力学模型lnC=lnC0-kt(R2=0.992),不同温度梯度条件下β-胡萝卜素降解速率常数的对数与温度的倒数很好的拟合Arrhenius模型(R2=0.961)。

The stability of β-carotene emulsion in orange juice was evaluated under different preparation conditions and different storage temperatures. The effects of homogenization pressure, vitamin C concentration, arabic gum concentration and sterilization time on the stability of β-carotene emulsion in orange juice were monitored based on the changes in particle size and migration rate of β-carotene emulsion droplets during the first two hours and β-carotene content during two-week storage. The results showed that the best stability for β-carotene emulsion in orange juice was achieved under the conditions： homogenization pressure of 30 MPa, vitamin C concentration of 0.03%, Arabic gum concentration of 0.08% and sterilization time of 7 rain. The stability of β-carotene emulsion in orange juice was also investigated at different storage temperatures. We found that β-carotene degradation could be fitted into a first-order kinetic model with a regression coefficient （R^2） of 0.992. The logarithm of degradation rate constant against the reciprocal of absolute temperature revealed the best fit to the Arrhenius model with a regression coefficient （R^2） of 0.961.