关键因子对枸杞鲜汁加工中β-胡萝卜素含量的影响

Effects of Key Factors on β-Carotene in Wolfberry Juice Process

以宁杞1号枸杞鲜果为试材,研究抗氧化剂、杀菌温度、杀菌时间、贮藏条件等关键因子对枸杞鲜汁加工中β-胡萝卜素变化的影响,结果表明:添加0.2%抗氧化剂V_C和0.2%柠檬酸对β-胡萝卜素有保护作用,杀菌温度和时间是杀菌效果的主要影响因素,杀菌温度85℃、时间5 min时β-胡萝卜素含量最高。0℃~4℃贮藏条件较室温更有助于鲜汁中β-胡萝卜素的保留。

Ningqi No 1 fresh fruit as the research object,effects of antioxidant,sterilization and storage on beta-carotene content were investigated during wolfberry juice process.Results indicated that adding 0.2 % V_C and 0.2 % citric acid could give rise to protect virgin pulp color.Temperature and treatment time were the two factors affecting the sterilization of Lycium bararum L.juice,temperature 85 ℃ and treatment time 5 min could protect beta-carotene from oxidation because of the high temperature sterilization process.0 ℃-4 ℃ storage contributed to maintain beta-carotene during 180 d of storage.