食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
2期
269-272
,共4页
冷藏%橙汁色泽参数%类胡萝卜素%VC
冷藏%橙汁色澤參數%類鬍蘿蔔素%VC
랭장%등즙색택삼수%류호라복소%VC
orange juice%color change%refrigerated storage%carotenoids%VC
在4℃条件下贮藏鲜橙汁12周期间,橙汁的红绿值a~*、色泽指数OJ值减小,亮度值L~*、黄蓝值b~*,饱和度C~*以及色调Hue增大,△E~*值显著增大(P<0.05),橙汁色泽显著变差.同时,橙汁中类胡萝卜素和VC含量不断降低,褐变指数上升.橙汁色泽参数变化与类胡萝卜素和VC含量的变化呈显著正相关,与褐变指数呈显著负相关.在4℃冷藏条件下贮藏鲜橙汁,其色泽的保质期为7~9周.
在4℃條件下貯藏鮮橙汁12週期間,橙汁的紅綠值a~*、色澤指數OJ值減小,亮度值L~*、黃藍值b~*,飽和度C~*以及色調Hue增大,△E~*值顯著增大(P<0.05),橙汁色澤顯著變差.同時,橙汁中類鬍蘿蔔素和VC含量不斷降低,褐變指數上升.橙汁色澤參數變化與類鬍蘿蔔素和VC含量的變化呈顯著正相關,與褐變指數呈顯著負相關.在4℃冷藏條件下貯藏鮮橙汁,其色澤的保質期為7~9週.
재4℃조건하저장선등즙12주기간,등즙적홍록치a~*、색택지수OJ치감소,량도치L~*、황람치b~*,포화도C~*이급색조Hue증대,△E~*치현저증대(P<0.05),등즙색택현저변차.동시,등즙중류호라복소화VC함량불단강저,갈변지수상승.등즙색택삼수변화여류호라복소화VC함량적변화정현저정상관,여갈변지수정현저부상관.재4℃랭장조건하저장선등즙,기색택적보질기위7~9주.
Orange juices derived from 3 orange cultivars were stored at 4℃ for 12 weeks,and their color,carotenoids and vitamin C contents were determined at intervals of 2 weeks.Color changes of the orange juices and their possible relationships with the changes of carotenoids and ascorbic acid contents were investigated.Results showed that during storage,CIE1976 a~* value (redgreen) and OJ value decreased and CIE1976 L~* value (brightness),b~* value (yellow-blue),C~* and Hue values increased,and overall color change (△E~*) increased significantly (P<0.05).Simultaneously,the content of carotenoids and vitamin C decreased and browning index increased.The color of orange juice was significantly positively correlated with the content of carotenoids and vitamin C,and significantly negatively correlated with the browning index.From the viewpoint of color,the expiration time of the orange juices is 7-9 weeks.