抑制锦橙100号橙汁褐变的研究

A Study of the Browning Inhibition on Jincheng No.100 Orange Juice

为防止锦橙100号橙汁在储藏过程中褐变,采用了加热处理和添加亚硫酸钠、抗坏血酸、柠檬酸等褐变抑制剂抑制橙汁的褐变。通过比较橙汁吸光度的变化,来考察褐变抑制剂的单一组分和复合组分的褐变抑制效果。单一抗褐变剂实验结果表明:将先水浴加热再加抑制剂和先加抑剂再水浴加热这两种处理方式进行比较,后者对橙汁的护色效果要优于前者。在先添加抑制剂后水浴加热这种处理方式下,最终浓度为0.008‰的亚硫酸钠、0.25‰和0.5‰的抗坏血酸、0.75‰的柠檬酸对橙汁褐变有较明显的抑制作用。复合褐变抑制剂实验结果表明:当亚硫酸钠、抗坏血酸、柠檬酸的浓度分别0.008‰、1‰、0.25‰时,对橙汁的护色效果最好。

To prevent Jincheng No.100orange Juice from browning,methods of heat treatment and adding of citric acid,sodium sulfite and ascorbic acid as browning inhibitor are used to inhibit the orange juice browning.By compa-ring the changes of orange juice5s absorbance,the inhibition effect of the single component and composite compo-nents of browning inhibitor are studied.The experimental results of adding a single component to orange juice show that by comparison,the color protection effect of adding browning inhibitor before heat treatment is better than that of adding after.In the case of adding browning inhibitor before heat treatment,the best inhibitory concentration is0.75%o Citric acid,0.008%o sodium sulfite,0.25%o and0.5%o ascorbic acid.The experimental results of adding com-posite components reveal that the best color protection effect takes place when the concentration of citric acid,sodi-um sulfite and ascorbic acid is0.25%.,0.008%.,and1%.,respectively.