两种常用抗氧化剂对葡萄汁饮料中葡萄皮红色素稳定性的影响
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摘要
因含葡萄皮红色素的饮料在货架期容易褪色,该文研究两种常用抗氧化剂维生素C和D-异抗坏血酸钠对葡萄汁饮料中葡萄皮红色素稳定性的影响,重点考察D-异抗坏血酸钠不同添加量的影响效果。实验通过采用CIELAB表色系统测定色差值,进行贮藏实验等方法,探讨葡萄汁饮料色泽稳定性。结果表明:维生素C及D-异抗坏血酸钠添加量越高,饮料L*值越大,a*值越小,外观褪色越明显。因此在保证饮料加工工艺要求的基础上,尽量减少维生素C和D-异抗坏血酸钠的添加量有利于葡萄皮红色素的稳定。
This report studied on the effects of two common antioxidants(vitamin C,sodium D-isoascorbate) on the stability of the beverage color,because the beverage containing grape skin extract faded easily in shelf life. The effects of different dosage of sodium D-isoascorbate on the results were investigated. The color stability of grape juice beverage was evaluated with the measure of CIELAB color parameters and storage experiment. As a result,when the dosage of vitamin C and sodium D-isoascorbate increased,the L* value would increase while the a* value decrease,and the beverage faded more obviously. Therefore,on the basis of guaranteeing the requirements of the beverage processing technology,the reducing of vitamin C and sodium D-isoascorbate was beneficial to the stability of grape skin extract.
This report studied on the effects of two common antioxidants(vitamin C,sodium D-isoascorbate) on the stability of the beverage color,because the beverage containing grape skin extract faded easily in shelf life. The effects of different dosage of sodium D-isoascorbate on the results were investigated. The color stability of grape juice beverage was evaluated with the measure of CIELAB color parameters and storage experiment. As a result,when the dosage of vitamin C and sodium D-isoascorbate increased,the L* value would increase while the a* value decrease,and the beverage faded more obviously. Therefore,on the basis of guaranteeing the requirements of the beverage processing technology,the reducing of vitamin C and sodium D-isoascorbate was beneficial to the stability of grape skin extract.
引文
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[16]梁曹雯,周星,邓后勤.南瓜果肉型饮料的研制[J].湖南农业科学,2016(7):75-78.
[17]夏其乐,陈剑兵,郜海燕,等.D-异抗坏血酸钠对蓝莓果酱品质的影响[J].食品科学,2018,39(2):20-24.
[18]闫师杰,梁丽雅,胡小松,等.不同处理对鸭梨采后颜色变化的影响[J].农业机械学报,2009,40(6):120-123.
[19]周金梅,宫敬利.葡萄皮色素稳定性的研究[J].北方园艺,2011(19):27-28.
[20]陈凤清,丛建民,冯俊奎,等.葡萄皮色苷理化性质及抑菌活性研究[J].中国酿造,2012,31(3):42-44.
[21]何玲,唐爱均,洪锋.红提葡萄红色素稳定性的研究[J].西北农林科技大学学报(自然科学版),2005,33(9):73-76.
[22]李健,吴春,聂芊.葡萄皮色素热降解的动力学分析[J].哈尔滨商业大学学报,2001,17(2):89-90,94.
[23]邓洁红,谭兴和,王锋,等.刺葡萄皮花色苷的光热降解特性研究[J].食品与机械,2010,26(5):56-61.
[24]张雨桐,朱磊,郭志龙,等.葡萄皮渣花色苷稳定性研究[J].农产品加工,2015(8):1-3,7.
[2]KONG J M,CHIA L S,GOH N K,et al.Analysis and biological activities of anthocyanins[J].Phytochemistry,2003,64(5):923-933.
[3]BRIDLE P,TIMBERLAKE C F.Anthocyanins as natural food coloursselected aspects[J].Food Chemistry,1997,58(1-2):103-109.
[4]马越,王丹,张超,等.花青素饮料缓解视疲劳作用的人体试验观察[J].中国食品学报,2015,15(08):42-46.
[5]侯锐,陈琦,王利,等.花青素及其生物活性的研究进展[J].现代生物医学进展,2015,15(28):5590-5593.
[6]DE ROSSO V V,MERCADANTE A Z.Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system[J].Innovative Food Science and Emerging Technologies,2007,8(3):347-352.
[7]ARACELI C O,DE LOURDES P H M,ELENA P H M,et al.Chemical studies of anthocyanins,a review[J].Food Chemistry,2009,113(4):859-871.
[8]周雯雯,余莉莉,周志娥.抗氧化剂对葡萄皮色素稳定性的影响[J].食品科技,2009,34(1):174-177.
[9]黄玉龙,庞中存,陈小风,等.葡萄皮色素的提取及稳定性研究[J].食品研究与开发,2009,30(10):159-163.
[10]茅周祎.葡萄皮红色素在风味饮料中应用探究[J].食品工业,2018,39(4):40-42.
[11]林旻.维生素C在食品工业中的应用[J].化工之友,2000(3):15.
[12]高泉坚.维生素在食品加工中的应用[J].中国食品工业,2000(6):20.
[13]尤新.维生素C的生理功能和对食品工业的特殊功用[J].中国食品添加剂,1996(4):15-18.
[14]中华人民共和国卫生部.GB14880-2012食品安全国家标准食品营养强化剂使用标准[S].北京:中国标准出版社,2012.
[15]廖绪标,曹纯洁,叶天文,等.山药营养饮料的研制与开发[J].汕头大学学报(自然科学版),2014,29(2):52-59.
[16]梁曹雯,周星,邓后勤.南瓜果肉型饮料的研制[J].湖南农业科学,2016(7):75-78.
[17]夏其乐,陈剑兵,郜海燕,等.D-异抗坏血酸钠对蓝莓果酱品质的影响[J].食品科学,2018,39(2):20-24.
[18]闫师杰,梁丽雅,胡小松,等.不同处理对鸭梨采后颜色变化的影响[J].农业机械学报,2009,40(6):120-123.
[19]周金梅,宫敬利.葡萄皮色素稳定性的研究[J].北方园艺,2011(19):27-28.
[20]陈凤清,丛建民,冯俊奎,等.葡萄皮色苷理化性质及抑菌活性研究[J].中国酿造,2012,31(3):42-44.
[21]何玲,唐爱均,洪锋.红提葡萄红色素稳定性的研究[J].西北农林科技大学学报(自然科学版),2005,33(9):73-76.
[22]李健,吴春,聂芊.葡萄皮色素热降解的动力学分析[J].哈尔滨商业大学学报,2001,17(2):89-90,94.
[23]邓洁红,谭兴和,王锋,等.刺葡萄皮花色苷的光热降解特性研究[J].食品与机械,2010,26(5):56-61.
[24]张雨桐,朱磊,郭志龙,等.葡萄皮渣花色苷稳定性研究[J].农产品加工,2015(8):1-3,7.