CAJ | 학술논문

为了避免杨梅因加工不当而导致花色苷的降解，研究了pH 值、温度、金属离子、光照条件对杨梅汁中花色苷稳定性的影响。结果表明，在加工过程中杨梅果汁与F e3+的接触、高温长时间处理和长时间光照均会使花色苷降解。以花色苷含量和红度为指标，分别研究柠檬酸、β-环状糊精和N aC l对杨梅汁的护色效果，采用L 9(34)正交试验，通过极差和方差分析，发现影响杨梅汁护色效果的主次因素为：柠檬酸＞N aC l＞β-环状糊精，且柠檬酸和N aC l的影响均达到了极显著水平，β-环状糊精的影响达到了显著水平；最佳护色剂配比为：0.25 m g/g的柠檬酸、0.20 m g/g的β-环状糊精、0.25 m g/g的N aC l。
위료피면양매인가공불당이도치화색감적강해，연구료pH 치、온도、금속리자、광조조건대양매즙중화색감은정성적영향。결과표명，재가공과정중양매과즙여F e3+적접촉、고온장시간처리화장시간광조균회사화색감강해。이화색감함량화홍도위지표，분별연구저몽산、β-배상호정화N aC l대양매즙적호색효과，채용L 9(34)정교시험，통과겁차화방차분석，발현영향양매즙호색효과적주차인소위：저몽산＞N aC l＞β-배상호정，차저몽산화N aC l적영향균체도료겁현저수평，β-배상호정적영향체도료현저수평；최가호색제배비위：0.25 m g/g적저몽산、0.20 m g/g적β-배상호정、0.25 m g/g적N aC l。
To avoid anthocyanin degradation by im proper processing of bayberry,the thesis studies the influence of pH , tem perature, m etal ion and lighting condition on the stability of anthocyanin in B ayberry juice. T he result show s that during bayberry juice processing,Fe3+ environm ent,high tem perature treatm ent for long tim e,and long tim e lighting w ill m ake anthocyanin degradation occur. A nthocyanin content and redness w ere taken as indicators and the color protection effect of citric acid, β-cyclodextrine and N aC l on B ayberry juice w ere studied respectively. L9(34) orthogonal test w as adopted. W ith the analysis of range and variance, it w as found that m ain factors influencing the color protection effect of B ayberry juice w ere citric acid>N aC l>β-cyclodextrine. In addition, citric acid and N aC l have the influence of extrem ely significant level and β-cyclodextrine significant level.T he best color fixative ratio is 0.25 m g/g of citric acid,0.20 m g/g ofβ-cyclodextrine and 0.25 m g/g of N aC l.