基于空间-时间消光图谱技术测定不同稳定剂对西番莲果汁稳定性的影响

Determination of the Effect of Different Stabilizers on the Stability of Passion Fruit Juice Based on Space and Time Resolved Extinction Profiles

为了解决西番莲果汁稳定性差、易沉淀的问题,本研究以西番莲果汁为研究对象,使用基于空间-时间消光图谱技术的全自动稳定性分析仪以沉降速率、积分透射率和透射红外图谱为主要分析指标,判定稳定剂琼脂、羧甲基纤维素钠及这两种稳定剂复配对西番莲果汁稳定性的影响,选出相对适宜的单一稳定剂以及复配稳定剂的添加比例。结果表明:添加单一稳定剂的情况下,羧甲基纤维素钠(CMC-Na)相较琼脂各组的图谱线条更紧凑,线条走向更平稳,其整体稳定效果更好,而添加量为0.30%~0.35%的(CMC-Na)可获得单一稳定剂的最佳稳定效果,其沉降速率最低((0.0209±0.0003)%/s,(0.0181±0.0002)%/s);两种稳定剂复配情况下,随着CMCNa含量的上升以及琼脂含量的降低,图谱中的线条越紧凑和平稳,果汁稳定性增强,最佳的复配添加配比为0.35%CMC-Na+0.15%琼脂和0.30%CMC-Na+0.20%琼脂,其沉降速率最低((0.0231±0.0004)%/s,(0.0209±0.0004)%/s)。上述发现可为西番莲果汁的开发和稳定体系的构建提供一定的科学依据。

In order to solve the problems such as poor stability and rapid precipitation of passion fruit juice, the influence of the different stabilizers on the stability of passion fruit juice was explored using the automatic stability analyzer based on the space and time resolved extinction profiles technology(STEP-Technology) in the current study. The sedimentation rate,the integral transmittance and transmission infrared spectrum were selected as the main indexes to determine the stabilizing effects of agar and/or sodium carboxymethyl cellulose(CMC-Na) on the passion fruit juice stability. Results showed that,addition of CMC-Na resulted smoother light extinction curves compared to agar, indicating CMC-Na might exert better stabilizing effects when single stabilizer was used. The optimal stabilizing effect being obtained by addition of CMC-Na at0.30%~0.35% with the lowest settlement rates((0.0209±0.0003) %/s and(0.0181±0.0002) %/s, respectively) being recorded. When these two stabilizers were applied simultaneously, it was found that increase in CMC-Na and decrease in agar led to the smoother light extinction curves and enhanced stability of juice. The optimal stability were reached by addition of 0.35% CMC-Na+0.15% agar and 0.30% CMC-Na+0.20% agar, which showed the lowest settlement rates((0.0231±0.0004) %/s and(0.0209±0.0004) %/s, respectively). These findings could provide a scientific basis for the development of passion fruit juice with improved stability.