文献类型：期刊文献

中文题名：高温蒸汽处理对余甘子果汁贮藏期间的品质影响及褐变行为解析

英文题名：Effect of High Temperature Steaming Pretreatment on Quality of Phyllanthus emblica L. Juice and Analysis of Browning Behavior during Storage

作者：徐涓[1] 张雯雯[1] 李凯[1] 李坤[1] 刘兰香[1] 马金菊[1] 甘瑾[1] 张弘[1]

第一作者：徐涓

通信作者：Zhang, Hong|[a00050201897da7fe7284]张弘;

机构：[1]中国林业科学研究院资源昆虫研究所国家林业和草原局特色森林资源工程技术研究中心

年份：2019

卷号：40

期号：23

起止页码：246-252

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20200808208491);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：“十三五”国家重点研发计划重点专项（2016YFD0600806）;云南省大学生创新创业训练计划项目（201713329013）

语种：中文

中文关键词：余甘子果汁;贮藏;褐变;通径分析

外文关键词：Phyllanthus emblica L.juice;storage;browning;path analysis

分类号：TS255.36

摘要：为研究高温蒸汽预处理对余甘子果汁贮藏期间成分含量的影响及对褐变行为进行解析,将预处理后余甘子(D样)与未经预处理的余甘子(W样)榨汁灭菌,分别置于不同温度下贮藏42 d,测定贮藏过程中VC、总酚、5-羟甲基糠醛(5-hydroxymethyl furfural,5-HMF)、还原糖质量浓度和褐变度的变化,并采用通径分析法解析其褐变的主要原因。结果表明:不同贮藏条件下,高温蒸汽预处理可减缓贮藏过程中余甘子果汁的VC、总酚及总糖含量的损失,并降低5-HMF的生成量及果汁的褐变度,且低温贮藏更有利于果汁成分的保留。同时,高温蒸汽预处理改变了余甘子果汁贮藏过程中引起褐变的主要因素,在4℃贮藏条件下,W样中的总酚质量浓度对褐变度有最大的直接作用,总酚质量浓度和5-HMF质量浓度的交互作用是影响褐变度的首要因素;对于D样来说,5-HMF质量浓度对褐变度有最大的直接作用,5-HMF质量浓度和总酚质量浓度的交互作用是影响褐变度的首要因素。在25℃贮藏条件下,总酚质量浓度对W样和D样的褐变度均起首要作用,同时也是决定褐变度的首要因素。在37℃贮藏条件下,W样中的总酚质量浓度对褐变度有最大的直接作用,也是决定褐变度的首要因素;对于D样来说,VC质量浓度对褐变度有最大的直接作用,VC质量浓度和5-HMF质量浓度的交互作用是褐变度的首要因素。
This study aimed to analyze the effect of high temperature steaming pretreatment on chemical components of Phyllanthus emblica L.juice and to elucidate its browning behavior during storage.Juices prepared from the fruit subjected or not to the pretreatment(designated as samples D and W,respectively)were stored for up to 42 days at different temperatures.Changes in the concentrations of vitamin C,total phenols,5-hydroxymethyl furfural(5-HMF)and reducing sugar along with browning degree(BD)were examined during the storage period,and path analysis was employed to explore the main causes of browning.The results indicated that high-temperature steaming pretreatment could slow the loss of vitamin C,total phenols and total sugar,and reduce the production of 5-HMF and the BD of Phyllanthus emblica L.juice under all tested storage conditions.In addition,low-temperature storage was beneficial for retaining nutrients in the fruit juice.High-temperature steaming pretreatment changed the main causal factors of browning during its storage.For sample W,total phenol concentration had the largest direct impact on BD,and the interaction between total phenol and 5-HMF concentration was the chief determinant of browning at 4℃.For sample D,5-HMF concentration had the largest direct impact on BD,and the interaction between 5-HMF and total phenol concentration was the chief determinant of browning at 4℃.At 25℃,the browning of Phyllanthus emblica L.juice was mainly dependent on total phenol concentration for both samples.At 37℃,total phenol concentration had the largest direct impact on BD and was the chief determinant of browning for sample W,while for sample D,vitamin C had the largest direct impact on BD and the interaction between vitamin C and 5-HMF concentration was the chief determinant of browning.