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百香果芒果复合果汁饮料储藏过程中 色泽变化及其动力学研究

王亮1,2,姚森1,童彦1,金苏英1,金益英1,欧凯1,李言郡1,2,张丽1
(1 杭州娃哈哈集团有限公司,浙江杭州310018;
2浙江省食品生物工程重点实验室,浙江杭州310018)

摘要:将百香果芒果复合果汁饮料置于不同温度下储藏,对维生素C(Vitamin C,VC)、D-异抗坏血酸钠、色泽L值、a值、b 值、总色差(△E)和5- 羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)含量进行分析,并分别用动力学模型拟合。结果表明:储藏温度对百香果芒果复合果汁饮料色泽有显著影响(P<0.01)。随着储藏时间的延长,VC、D-异抗坏血酸钠、L 值、b 值呈下降趋势,a值、△E和5-HMF值呈上升趋势,动力学模型分别表明,VC 和D-异抗坏血酸钠的降解符合一级动力学模型,L 值、a值和b 值的变化符合零级反应动力学模型,△E和5-HMF 值的变化符合复合反应动力学模型。Pearson 相关性分析表明百香果芒果复合果汁饮料货架期褐变可能主要是维生素C 和D-异抗坏血酸钠的降解导致。

关键词:百香果;芒果;复合果汁饮料;储藏温度;色泽变化;动力学

 

Color Changes and its Kinetics of Passion Fruit&Mango Mix Fruit Juice Drink During Storage

WANG Liang1,2,YAO Sen1,TONG Yan1,JIN Su-ying1,JIN Yi-ying1,OU Kai1,LI Yan-jun1,2,ZHANG Li1
(1 Hangzhou Wahaha Group Co.,Ltd,Hangzhou 310018,China;2 Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)

Abstract: In order to study the effect of storage temperature on color changes in passion & mango mix fruit juice drink,contents of vitamin C,sodium D-isoascorbate,L,a,b values,total color difference(吟E)and 5-hydroxymethyl furfural(5-HMF)under different storage temperatures were measured and modeled. It was shown that the storage temperature had significant (P<0.05)influence on the color change of passion & mango mix fruit juice drink. The contents of vitamin C,sodium D-isoascorbate,parameters of L and b value decreased with storage time,while contents of parameters of a value,吟E,5-HMF increased. The kinetic results demonstrated that the first-order kinetics model fitted wellwith vitamin C,sodiumD-isoascorbate,the zero-order kinetics model fitted well with parameters of L,a,b value,while the complex kinetic model fitted well with 吟E and 5-HMF. The browning of passion & mango mix fruit mix drink may was caused mainly by the degradation of vitamin C,sodium D-isoascorbate by Pearson correlation analysis.

Key words: passion fruit;mango;mix fruit juice drink;storage temperature;color change;dynamics

(2020年 第23卷 第1期)

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