赵光远, 张露, 王璋, 许时婴. 苹果浑浊汁贮藏过程中浑浊稳定性的研究[J]. 农业工程学报, 2007, 23(5): 220-226.
    引用本文: 赵光远, 张露, 王璋, 许时婴. 苹果浑浊汁贮藏过程中浑浊稳定性的研究[J]. 农业工程学报, 2007, 23(5): 220-226.
    Zhao Guangyuan, Zhang Lu, Wang Zhang, Xu Shiying. Cloud stabilization of cloudy apple juice during storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 220-226.
    Citation: Zhao Guangyuan, Zhang Lu, Wang Zhang, Xu Shiying. Cloud stabilization of cloudy apple juice during storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(5): 220-226.

    苹果浑浊汁贮藏过程中浑浊稳定性的研究

    Cloud stabilization of cloudy apple juice during storage

    • 摘要: 为考察苹果浑浊汁在贮藏中的浑浊稳定性,进行了在4、22和40℃贮藏果汁120 d的试验。采用了电子显微镜学、光学显微镜学、Zeta电位和粒径分布分析等技术,结合高效液相色谱(HPLC)分析酚类物质进行研究。结果发现,果汁中相对大尺寸的颗粒先聚集下沉,造成浊度的迅速下降。随着留在瓶上部的大的颗粒数目的减小,颗粒下沉的速率降低。总酚、表儿茶素、绿原酸和单宁的损失随着贮藏温度的升高和储藏时间的延长增大。添加0.006%的维生素C可抑制由酚类物质的氧化聚合产生的不溶性小颗粒的产生,使果汁浊度变化减小。悬浮颗粒的尺寸大于其电性质对浑浊稳定性的影响。

       

      Abstract: To investigate the cloud stability of cloudy apple juice during storage, the 120 day storage experiments of cloudy apple juice at 4℃, 22℃ and 40℃ were conducted. The cloud stability of juices during storage were studied by using optical microscopy, electron microscopy, Zeta potential and size distribution analysis of particles combined with polyphenols component analysis by High Performance Liquid Chromatography(HPLC). At the beginning of storage, the turbidity of juice decreased quickly because particles of larger size in juices congregated and deposited, and with the decrease of the larger particles at the upper portion of the bottles, the depositing speed of particles decreased. The loss of total phenolic compounds, epicatechin, chlorogenic acid and tannin increased, with the increase of temperature and storage time. The addition of 0.006%(m/m) vitamine C to juices can inhibit the oxidation and polymerization of phenolic compounds to avoid the formation of new small insoluble particles, and reduce the change of turbidity of juices during the storage. The effect of particles size on cloud stabilization is more remarkable than that of particles electricity.

       

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