ZHOU Hui-ling,BAI Guang-ling,ZHANG Huan,et al.Study on Lemon Juice on the Browning of Pear Juice[J].Northern Horticulture,2013,37(03):149-151.
柠檬汁对梨汁褐变作用的研究
- Title:
- Study on Lemon Juice on the Browning of Pear Juice
- 文章编号:
- 1001-0009(2013)03-0149-03
- Keywords:
- pear juice; browning; lemon juice
- 分类号:
- TS 255.44
- 文献标志码:
- A
- 摘要:
- 采用单因素试验设计，研究了柠檬汁不同添加量、不同添加时期、温度和pH对梨汁褐变的抑制效果；同时采用L9(34)正交实验设计，对抑制梨汁褐变的柠檬汁与亚硫酸钠、草酸、EDTA的最佳复配组合进行研究。结果表明：柠檬汁对梨汁褐变有一定的抑制作用，且以浓度为4.5%时、压榨过程中添加柠檬汁、pH为4时抑制褐变效果最佳，温度对柠檬汁抑制褐变作用无明显影响；正交实验结果表明0.24%亚硫酸钠、0.4%草酸、0.05%EDTA与3%柠檬汁共同作用对梨汁褐变抑制效果最佳。
- Abstract:
- By single factor experiment design，the inhibit effect of different added amounts，added time，temperature and pH on the browning of pear juice were studied，as well，the combination of lemon juice and sodium sulfite,oxalic acid and EDTA were studied by factors level orthogonal experimental design L9 (34).The results showed that lemon juice had certain effect to inhibit pear juice browning，with the concentration of 4.5% when added to the squeezing process and the pH 4 had the best inhibition browning effect.The temperature had no significant effect on inhibitory the role of pear juice browning.Orthogonal experiment results showed that 0.24% sodium sulfite，0.4% oxalic acid，0.05% EDTA and 3% lemon juice was the best combination of pear juice browning inhibitory effect.
参考文献/References:
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备注/Memo
第一作者简介：周会玲（1969-），女，博士，副教授，现主要从事园艺产品采后生理与贮藏保鲜等研究工作。E-mail:zhouhuiling@nwsuaf.edu.cn.