摘要
以热带水果荔枝、龙眼、芒果为研究对象,选取叔丁基羟基茴香醚(BHA)、没食子酸丙酯(PG)、特丁基对苯二酚(TBHQ)、二丁基羟基甲苯(BHT)及茶多酚等作为抗氧化剂,柠檬酸、苹果酸、磷酸、葡萄糖酸钙、EDTA等作为抗氧化增效剂,进行单体和复合抗氧化剂抗氧化试验。结果表明:对龙眼果汁的抗氧化能力从大到小排列为:TBHQ>BHT>茶多酚>PG>BHA;各种增效剂均可明显增加TBHQ的抗氧化能力,对龙眼果汁的抗氧化能力从大到小排列为:TBHQ+苹果酸+EDTA>TBHQ+苹果酸>TBHQ+柠檬酸>TBHQ+EDTA>TBHQ+磷酸>TBHQ+葡萄糖酸钙;TBHQ加入柠檬酸及EDTA增效后对荔枝、芒果原果汁的抗氧化效果理想,VC保存率均达到85%以上。
In this study,the anti-oxidation tests of single or composite antioxidants were done with litchi,longan and mango as the objects,BHA,PG,TBHQ,BHT and tea polyphenols as the antioxidants,and citric acid,malic acid,phosphoric acid, calcium gluconate and EDTA as the anti-oxidation synergists. The results showed that the order of anti-oxidation ability on longan juice was TBHQ 〉BHT tea polyphenols 〉PG〉 BHA;that all the anti-oxidation synergists could greatly improve the anti- oxidation ability of TBHQ and the order of anti-oxidation ability on longan juice was 〉TBHQ ＋ malic acid ＋ EDTA〉 TBHQ ＋ malic acid TBHQ ＋ citric acid TBHQ ＋ EDTA TBHQ ＋ phosphoric acid TBHQ ＋ calcium gluconate;and that 〉TBHQ mixed with citric acid and EDTA had a good anti-oxidation effect on the raw juices of litchi,longan and mango,and VC in the juices was kept at over 85% after sterilization.
出处
《饮料工业》
2010年第10期14-17,共4页
Beverage Industry
关键词
抗氧化剂
抗氧化增效剂
荔枝
龙眼
芒果
antioxidant
anti-oxidation synergist
litchi
longan
mango
raw juice
