摘要
为提高蓝莓果酱的品质,以蓝莓鲜果为原料,测定花色苷、总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2’-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt,ABTS)自由基清除能力在打浆、调配、灌装、杀菌等加工关键环节的变化。研究添加D-异抗坏血酸钠对蓝莓果酱功能性成分和抗氧化活性损失的抑制作用,测定蓝莓果酱贮藏期间花色苷、总酚含量和L^(*)、a^(*)、b^(*)值的变化。结果显示:蓝莓果酱各加工关键环节,其总酚、花色苷含量逐渐下降,DPPH自由基、ABTS^(+)·清除能力也逐渐减弱;添加质量分数0.5%的D-异抗坏血酸钠可减缓这些指标的下降;保温实验表明,添加D-异抗坏血酸钠的果酱褪色程度比未添加的果酱约降低了21.07%。由此可见,适当添加D-异抗坏血酸钠可提高蓝莓果酱的营养和形态品质稳定性,延长产品货架期。
In order to improve the quality of blueberry jam during its processing,changes in anthocyanin content,total phenol content and 1,1-dipheny1-2-picryl-hydrazyl(DPPH)and 2,2’-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt(ABTS)radical scavenging activities of blueberry jam at different stages of processing such as pulping,formulation,filling and sterilization were detected.The effect of added sodium D-isoascorbate on the functional components of blueberry jam was studied as well as its inhibitory effect on the loss of antioxidant activity.Meanwhile,changes in anthocyanin content,total phenol content,and L^(*),a^(*)and b^(*)values were measured during storage.Anthocyanin content,total phenol content and antioxidant activity gradually decreased during the whole production process.This decrease was slowed down by addition of sodium D-isoascorbate.During incubation at constant temperature,the degree of fading was reduced by about 21.07%by adding sodium D-isoascorbate.Thus,addition of sodium D-isoascorbate can improve the nutritional quality and stability of blueberry jam and prolong its shelf life.
作者
夏其乐
陈剑兵
郜海燕
邢建荣
XIA Qile;CHEN Jianbing;GAO Haiyan;XING Jianrong(Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Fruits and Vegetables Postharvest and Processing,China National Light Industry,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第2期20-24,共5页
Food Science
基金
公益性行业(农业)科研专项(201303073)
浙江省重大科技专项重点农业项目(2014C02024)
浙江省农业科学院创新能力提升工程项目(2014CX011)
关键词
D-异抗坏血酸钠
蓝莓果酱
品质
总酚
花色苷
sodium D-isoascorbate
blueberry jam
quality
total phenol
anthocyanin
