不同产区葡萄皮红原料在果汁饮料中应用稳定性研究

Study on the Application Stability of Grape Skin Red Raw Materials from Different Production Regions in Fruit Juice Beverages

研究以吸光度及颜色变化为观察指标,探讨进口与国产葡萄皮红原料在果汁饮料中的应用稳定性。试验设计包括80℃及100℃加热试验、37℃长时间储存的虐待试验、模拟日光照射的光败试验以及常温条件下的稳定性观察。试验结果表明:80℃和100℃加热试验和常温条件下,进口原料较国产原料更早出现褐变;37℃下,进口原料褪色更快;光败试验显示进口原料色素呈色复杂,不稳定。综合评估,国产葡萄皮红色素在果汁饮料中呈色稳定性优于进口。

This study explored the application stability of imported and domestic grape skin red raw materials in fruit juice beverages,with absorbance and color changes as observation indicators.The experimental design included heating tests at 80℃and 100℃,abuse tests for long-term storage at 37℃,light failure tests simulating sunlight exposure,and stability observations under normal temperature conditions.The experimental results showed that imported raw materials exhibited browning earlier than domestic raw materials in heating tests at 80℃and 100℃as well as under normal temperature conditions.Under 37℃,imported raw materials faded faster.The light failure test revealed that the pigment of imported raw materials exhibited complex coloration,and was unstable.Based on a comprehensive assessment,the color stability of domestic grape skin red pigment in fruit juice beverages is superior to that of imported ones.