温度对真空浓缩梨汁品质的影响及其品质评价模型构建
Effects of Temperature on the Quality of Vacuum Concentrated Pear Juice and Construction of Quality Evaluation Model
尹子迎 1赵江丽 2刘金龙 3赵国群 3关军锋2
作者信息
- 1. 河北科技大学食品与生物学院,河北石家庄 050081;河北省农林科学院生物技术与食品科学研究所,河北石家庄 050051
- 2. 河北省农林科学院生物技术与食品科学研究所,河北石家庄 050051
- 3. 河北科技大学食品与生物学院,河北石家庄 050081
- 折叠
摘要
目的:比较不同温度下真空浓缩梨汁的品质,构建浓缩梨汁品质评价方法.方法:以鲜榨雪花梨汁为材料,分别在 50、60、70、80℃下进行真空(真空度 0.005 MPa)浓缩,考察温度对浓缩梨汁的褐变度、pH、总酚含量、总黄酮含量、Fe3+还原力、可溶性糖、有机酸以及挥发性成分的影响,构建品质评价模型.结果:温度升高会显著(P<0.05)降低浓缩梨汁pH、酒石酸和富马酸含量,升高褐变度、总酚含量、总黄酮含量、Fe3+还原力、奎宁酸、苹果酸、柠檬酸.醇类物质在 50℃浓缩梨汁中含量最高,为 4.753 μg/mL;酯类物质在 70℃浓缩梨汁中含量最高,为 2.808 μg/mL;醛酮类物质在 70℃浓缩梨汁中含量最高,为 12.478 μg/mL.本研究得到了浓缩梨汁品质评价的模型,发现 70℃是真空浓缩梨汁的最适温度.结论:温度对浓缩梨汁品质有明显影响,品质评价模型能较好区分,可为浓缩梨汁品质控制提供参考.
Abstract
Objective:To compare the quality of vacuum concentrated pear juice at different temperatures and construct a quality evaluation method for concentrated pear juice.Method:Fresh pear juice was concentrated under decompression condition(vacuum degree 0.005 MPa)at concentration temperatures of 50,60,70 and 80℃,respectively.The evaluation model of concentrated pear juice was constructed based on the browning degree,pH,total phenolic content,total flavonoid content,Fe3+reducing power,soluble sugar,organic acid and volatile components of the concentrated pear juice.Results:The content of tartaric acid,fumaric acid and pH decreased significantly with the increasing temperature,while the browning degree,total phenolic content,total flavonoid content,Fe3+reducing power,quinic acid,malic acid,citric acid increased significantly.The content of alcohols was the highest in concentrated pear juice of 50℃(4.753 μg/mL),the esters was the highest in concentrated pear juice of 70℃(2.808 μg/mL),the aldehydes and ketones were the highest in concentrated pear juice of 70℃(12.478 μg/mL).This study obtained a model for evaluating the quality of concentrated pear juice and found that 70℃ was best vacuum concentration temperature for pear juice.Conclusion:The vacuum concentration temperature could affect the quality of concentrated pear juice,which could be well distinguished by the quality evaluation model.This study would provide references for the quality control of vacuum concentrated pear juice.
关键词
真空加热浓缩/浓缩温度/浓缩梨汁/品质/主成分分析Key words
vacuum concentration/concentration temperature/concentrated pear juice/quality/principal component analysis引用本文复制引用
基金项目
国家财政部、农业农村部,现代农业产业(梨)技术体系资助项目(CARS-28-23)
河北省国际科技合作基地建设专项资金()
出版年
2024
国家科技期刊平台
NSTL
万方数据