|Table of Contents|

Classification and Analysis on the Main Factors of Stability of Chinese Bayberry Juice(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年09
Page:
199-203
Research Field:
Publishing date:

Info

Title:
Classification and Analysis on the Main Factors of Stability of Chinese Bayberry Juice
Author(s):
LANG Ya1; 2; JI Lu1; 2; NI Sui1; SHI Tingting2; CHEN Jisuan3; SUN Zhidong1; 2
（1.Ningbo Academy of Agricultural Sciences，Ningbo,Zhejiang 315040;2.College of Marine Science,Ningbo University,Ningbo,Zhejiang 315211;3.Ningbo Haitong Food Group Co.Ltd.,Cixi,Zhejiang 315300）
Keywords:
Chinese bayberry juice; classification; stability; factor of influence
PACS:
-
DOI:
10.11937/bfyy.201609053
Abstract:
Chinese bayberry(Myrica rubra Sieb & zucc.) is a fruit native in China，which is noted for its high nutrition and health value.It is deeply loved by consumers due to its strong anti-aging and antioxidant ability afford by anthocyanins.However，it suffers some problems in juice processing and that is also the hot potato needed to solve in the processing.In order to provide some basic theory and basis to solve those problems，in this study,the classification of Chinese bayberry juice was summarized，and analyzed the main stability factors of color，uniform and flavor during juice processing and storage.

References:

 

[1]孙志栋，柴春燕，陈惠云,等.果用杨梅慈溪若干地方品种亲源关系初析[J].分子植物育种，2008，6(6)：1123-1126.

[2]杨虎清，吴峰华，周存山，等.“东魁”杨梅在减压贮藏过程中品质及相关酶活性的变化[J].中国食品学报，2010，10(1):161-166.

[3]林明海，林燕珠.天然杨梅汁制法[J].食品工业,1990(4):20-21.

[4]陈永安,黎继烈，易经纶.天然杨梅果汁饮料的研制[J].林产化工通讯,1997(3):41-43.

[5]双长明，陈学军.天然杨梅混合果汁饮料的研制[J].食品科学，1992(1):23-29.

[6]陈祖满.杨梅桑果复合果汁饮料加工工艺研究[J].饮料工业,2013,16(9):22-24,29.

[7]黎继烈,吴耀辉,谭长征.凝固型杨梅刺梨酸乳的加工工艺[J].食品与发酵工业，2003,29(11):100-102.

[8]华景清，李文明，胡舒洋，等.蜂蜜杨梅酸奶的工艺研究[J].食品研究与开发,2015,36(3):54-58.

[9]夏其乐，邢建荣，陈剑兵,等.发酵复合果蔬汁饮料的研制[J].保鲜与加工，2007(4):46-48.

[10]金合春,方修贵.杨梅果肉粒粒饮料的生产工艺[J].食品工业科技,1992(1):10-12.

[11]俞妙恩.粒粒杨梅汁生产的探讨[J].食品工业,1999(2):10-11.

[12]阚茗铭，叶发银，赵国华.多酚-蛋白质共价作用及其对食品体系的影响研究进展[J].食品科学，2015，36(1):245-249.

[13]黄惠华，王志，陈建新.多酚-蛋白质络合反应的影响因素研究[J].食品科学，2003，24(2):22-25.

[14]FANG Z X，ZHANG Y H，LANG Y,et al.Fermented Fruit andrry juices[J].Food Chem，2009,113:884-888.

[15]叶兴乾,陈健初,苏平.荸荠种杨梅的花色苷组分鉴定[J].浙江农业大学学报,1994(20):188-190.

[16]BAO J S，CAI Y Z,SUN M,et al.Anthoeyanlns,flavonols，and freeradieal scavenging activity of Chinese bayberry(Myrica rubra) extracts and their color properties and stability[J].Agrie Food Chem，2005，53(6)：2327-2332.

[17]杜琪珍,姜华,徐渊金.杨梅中主要花色苷的组成与结构[J].食品与发酵工业,2008,34(8):48-51.

[18]PHILPOTT M,GOULD K S,LIM C,et al.In situ and in vitro antioxidant activity of sweetpotato anthocyanins[J].Agric Food Chem，2004，52:1511-1513.

[19]WANG H，CAO G，PRIOR R L.Oxygen radical absorbing capacity of anthocyanins[J].Agricultural and Food Chemistry，1997,45(2)：304-309.

[20]BOYD W.Natural colors as functional ingredients in healthy foods[J].Cereal Foods World，2000，45：221-222.

[21]TOUFEKTSIAN M C，de LORGERIL M，NAGY N，et al.Chronic dietary intake of plant-derived anthoc-yanins protects the rat heart against ischemia-reperfusion injury[J].The Journal of Nutrition，2008,138(4)：747-752.

[22]TROSTK，GOLC-WONDRA A，PROSEKM，et al.Anthocyanin degradation of blueberry-aronia nectar in glass compared with carton during storage[J].Journal of Food Science，2008，73(8)：405-411.

[23]李云,赵昶灵,杨晓娜,等.花色苷分子结构与其稳定性以及呈色关系的研究进展[J].云南农业大学学报，2010,25(5):712-719.

[24]FANG Z X，ZHANG M，SUN Y F.Polyphenol oxidase from bayberry (Myrica rubra Sieb.et Zucc.) and its role in anthocyanin degradation[J].Food Chemistry，2007，103:268-273.

[25]FANG Z X，ZHANG M，SUN Y F,et al.How to improve bayberry (Myrica rubra Sieb.et Zucc.) juice color quality：effect of juice processing on bayberry anthocyanins and polyphenolics[J].Agricultural and Food Chemistry,2006，54：99-106.

[26]陈丽璇，苏明华,陈移亮.影响杨梅鲜汁中红色素稳定性的因子研究[J].福建农业学报，2006，21(1):72-75.

[27]孙建霞，张燕，胡小松，等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学，2009，42(3)：996-1008.

[28]高居易,檀东飞,陈伟生.杨梅水溶性红色色素的提取和性质的研究[J].天然产物研究与开发，2001，13(2)：59-62.

[29]林璇.杨梅红色素的提取、纯化及其理化性质[J].漳州师范学院学报(自然科学版),2002,15(3):98-101.

[30]郭松年，徐驰，刘兴华，等.温度、pH值和光照对石榴汁花色苷稳定性的影响[J].食品与发酵科技，2009，45(5):29-31.

[31]陈健初.杨梅汁花色苷稳定性、澄清技术及抗氧化特性研究[D].杭州:浙江大学，2005.

[32]陈健初，苏平，叶兴乾.杨梅花色苷及色泽稳定性研究[J].浙江农业大学学报,1994,20(2):178-182.

[33]辛修锋,余小林,胡卓炎,等.杨梅澄清汁及浓缩汁中花色苷热降解动力学的研究[J].农业工程学报，2007，23(9):251-254.

[34]张军娜,黄立新.光照和温度对黑玉米花色苷稳定性的影响[J].现代食品科技，2009,25(11):1282-1285.

[35]FIGUEIREDO P，ELHABIRIM，TOKIK，et al.New aspects of anthocyanin complexation.Intramolecular copigmentation as a means for colour loss[J].Phyto-Chemistry，1996，41(1)：301-308.

[36]JORDHEIM M，MGE F，ANDERSENM.Anthocya-nins in berries of ribes including gooseberry cultivars with a high contentofacylated pigments[J].Journalof Agricultural and Food Chemistry，2007，55（14）:5529-5535.

[37]励建荣,岑沛霖,蒋志刚,等.单宁对杨梅汁花色苷稳定性的影响[J].科技通报，2001,17(6):1-3.

[38]陈健初，叶兴乾，席玙芳.抗坏血酸对杨梅花色苷色素稳定性的影响[J].浙江大学学报(农业与生命科学版)，2005,31(3):298-300.

[39]方忠祥，张慜，蔡本利，等.辅色素对杨梅汁色泽短期稳定性的影响[J].食品与生物技术学报，2005,24(3)：61-65.

[40]FANG Z X ZHANG M，TAO G J.Chemical composition of clarified bayberry (Myrica rubra Sieb.et Zucc.) juice sediment[J].Journal of Agricultural and Food Chemistry,2006,54:7710-7716.

[41]钟瑞敏.高澄清度杨梅果汁快速净化生产工艺研究[J].食品工业科技.2002,23(2):52-54.

[42]FANG Z X，ZHANG M，DU W H.Effect of fining and filtration on the faze formation in bayberry (Myrica rubra Sieb.et Zucc.)juice.[J].Journal of Agricultural and Food Cchemistry,2007,55,113-119.

[43]姚志春,胡晓东.陶瓷膜澄清杨梅果汁的实验研究[J].膜科学与技术,2006(11):130-132.

[44]何杰民，张拥军,蒋家新，等.改性膜处理用于杨梅果汁澄清除菌效果的研究[J],中国食品学报，2011,11(4):136-140.

[45]韩素芳，钟冬莲,丁明.固相微萃取-气相色谱-质谱测定杨梅香气[J].分析试验室，2009(28):99-101.

[46]KANG W H,LI Y,XU Y,et al.Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb.et Zucc.) by gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry(GC-O)[J].Journal of Food Science,2012,77(10)：1030-1035.

[47]张拥军，何杰民，蒋家新，等.不同处理工艺杨梅果汁风味成分的电子鼻检测[J].农业机械学报，2010，41(12):134-137.

[48]徐亦秀,张憨,孙金才.固相微萃取与气质联用法分析杨梅汁饮料中不良风味成分[J].食品与生物技术学报，2012,31(10):1057-1061.

[49]徐亦秀.杨梅浊汁风味劣变和非酶褐变的形成及控制[D].无锡:江南大学,2013.

Memo

Memo:
-
Last Update: 2016-07-08