黄皮果脯贮藏特性研究
详细信息 查看官网全文
- 英文论文题名：Study on the Chemical Composition Changes from Preserved Clausena Lansium during Storage
- 论文作者：罗树灿 ; 李远志 ; 张翠丽
- 英文论文作者：LUO Shu-can ; LI Yuan-zhi ; ZHANG Cui-li ; College of Food Science ; South China Agricultural University
- 年：2016
- 作者机构：华南农业大学食品学院;
- 论文关键词：黄皮果脯 ; 温度 ; 贮藏 ; 褐变
- 英文论文关键词：Preserved Clausena lansium ; Temperature ; Storage ; Browning
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：5
- 文件大小：387k
- 原文格式：O
- 会议级别：全国
摘要
本实验主要研究了以黄皮果脯在不同贮藏条件下总糖、还原糖、游离氨基酸、5-HMF(5-hydroxymethyl furfur aldehyde,5-羟甲基糠醛)、褐变指数、色差的变化。通过对黄皮果脯贮藏期成分变化研究得出:黄皮果脯的总糖含量、色差值、游离氨基酸随着贮藏时间的延长而下降;褐变指数、HMF及还原糖的含量随着贮藏时间的延长而上升;黄皮果脯在贮藏过程中色泽劣变的程度与贮藏时间和贮藏温度正相关。分析影响黄皮果脯褐变的原因,发现采用低温和避光贮藏可有效降低果脯褐变程度。
This paper studied on productive technology of preserved Clausena lansium,taking clausena lansium as raw materials,and discussed the main factors(total sugar,reducing sugar,free amino acids,5-hydroxymethyl furfural,browning,brightness) of chemical composition changes during storage under different conditions in order to optimize the processing conditions.Results indicated that the total sugar was decreased as the extension of storage time;the browning,brightness and reducing sugar were increased as the extension of storage time;the degree of browning kept positive correlation with storage time and temperature.As the storage temperature and time extension,the browning degree was more and more serious.That the low temperature and avoid light storage can effectively reduce browning degree of preserved Clausena lansium.
This paper studied on productive technology of preserved Clausena lansium,taking clausena lansium as raw materials,and discussed the main factors(total sugar,reducing sugar,free amino acids,5-hydroxymethyl furfural,browning,brightness) of chemical composition changes during storage under different conditions in order to optimize the processing conditions.Results indicated that the total sugar was decreased as the extension of storage time;the browning,brightness and reducing sugar were increased as the extension of storage time;the degree of browning kept positive correlation with storage time and temperature.As the storage temperature and time extension,the browning degree was more and more serious.That the low temperature and avoid light storage can effectively reduce browning degree of preserved Clausena lansium.
引文
[1]张泽煌,许家辉,李维新,等.黄皮的适宜贮藏温度及MAP保鲜[J].福建农林大学学报(自然科学版),2006,35(6):593-597.
[2]赵笑梅,黄苇,李远志.低糖润喉黄皮果脯的研制[J].农产品加工,2013,(4):36-39.
[3]Lee H S,Nag S.Quality change and nonenzymatic browning intermediates in grapefruit juice during storage[J].J.of Food Sci,1988(1):168-721.
[4]刘金豹,翟衡,张静.果脯褐变及其影响因素研究进展[J].饮料工业,2004,7(3):1-5.
[5]赵树法.浓缩苹果脯中5-HMF和还原糖含量变化及其与浓缩汁褐变关系研究[J].中国食品与营养,2007,(1):40-42.
[6]张永明,黄亚非,黄际薇,等.黄皮果氨基酸成分分析[J].中药材,2009,29(9):921-923.
[7]张传军,王淑慧.发酵过程对葡萄酒色素影响的研究[J].中国酿造,2009.21(12):88-91.
[8]高敏,曾新安,彭郦,等.温度对荔枝酒发酵的影响研究[J].广东农业科学,2010,(1):96-98.
[9]Goletz S,Thide B,Haniseh F.G,et al.A sequencing strategy for the localization of O-glyeosylation sites of MUCI tandem repeats by PSD-MALDI mass spectrometry[J].Glyeobiology,1997,7(7):881.
[2]赵笑梅,黄苇,李远志.低糖润喉黄皮果脯的研制[J].农产品加工,2013,(4):36-39.
[3]Lee H S,Nag S.Quality change and nonenzymatic browning intermediates in grapefruit juice during storage[J].J.of Food Sci,1988(1):168-721.
[4]刘金豹,翟衡,张静.果脯褐变及其影响因素研究进展[J].饮料工业,2004,7(3):1-5.
[5]赵树法.浓缩苹果脯中5-HMF和还原糖含量变化及其与浓缩汁褐变关系研究[J].中国食品与营养,2007,(1):40-42.
[6]张永明,黄亚非,黄际薇,等.黄皮果氨基酸成分分析[J].中药材,2009,29(9):921-923.
[7]张传军,王淑慧.发酵过程对葡萄酒色素影响的研究[J].中国酿造,2009.21(12):88-91.
[8]高敏,曾新安,彭郦,等.温度对荔枝酒发酵的影响研究[J].广东农业科学,2010,(1):96-98.
[9]Goletz S,Thide B,Haniseh F.G,et al.A sequencing strategy for the localization of O-glyeosylation sites of MUCI tandem repeats by PSD-MALDI mass spectrometry[J].Glyeobiology,1997,7(7):881.