Position: Home > Articles > Studies on Physical and Chemistry Changing During the Processing of Cloudy Apple Juice
FOOD SCIENCE
2005,26
(10)
71-75
浑浊苹果汁加工过程中理化变化的研究
作 者：
赵光远;王璋;许时婴
单 位：
郑州轻工业学院食品工程系;江南大学食品学院
关键词：
浑浊苹果汁;多酚;挥发性物质;绿原酸;表儿茶素;原花青素
摘 要：
苹果汁加工过程中,果汁的L值和b值降低,a值升高,但幅度均不大。HPLC等方法测定表明酚类在加工中由于氧化而减少,果汁中黄烷醇单体和原花青素、绿原酸、总酚和表儿茶素的保留率(与原料对比)分别为79.2%、83.8%、72.8%和71.1%。顶空固相微萃取(HP-SPME)法萃取和气/质联用(GC-MS)的检测和分析表明苹果和果汁挥发性组分中最主要的化合物都是酯类和醇类,苹果加工成浑浊苹果汁,酯类由46.94%减少为30.26%,醇类和醛类分别由38.8%、6.7%增加为46.16%、9.8%。
译 名：
Studies on Physical and Chemistry Changing During the Processing of Cloudy Apple Juice
作 者：
ZHAO Guang-yuan1,WANG Zhang2,XU Shi-ying2 (1.Department of Food Engineering, Zheng Zhou Light Industry College, Zhengzhou 450002, China; 2.School of Food Science, Southern Yangtze University, Wuxi 214036, China)
关键词：
cloudy apple juice;polyphenols;volatile component;chlorogenic acid epicatechin;Proanthocyanidin
摘 要：
During the processing of cloudy apple juice, L and b values decreased and a value increased. The amount of polyphenols in juice decreased because of its being oxidized during procesing as by HPLC. The amount of Polymeric and mono Proanthocyanidin, chlorogenic acid, totol phenols and epicatechin in cloudy apple juice were retained respectively as 79.2%、83.8%、72.8% and 71.1% compared with raw materiac apple. The volatile components were mainly esters and alcohols analysized by Solid Phase Microextraction(SPME)and GC-MS. The amount of esters in apple was 46.94%, while decreased to 30.26% for juice. The amounts of alcohols and aldehydes in apple were 38.8% and 6.7% respectively, but increased to 46.16% and 6.7% respectively forj uice.
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