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食品与发酵工业  2020, Vol. 46 Issue (4): 219-226    DOI: 10.13995/j.cnki.11-1802/ts.022272
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ε-聚赖氨酸对鲜榨血橙汁贮藏品质的影响
王换男, 卿琳华, 童群义*
(江南大学 食品学院,江苏 无锡,214122)
Effect of ε-poly-L-lysine on the storage quality of freshly squeezed blood orange juice
WANG Huannan, QING Linhua, TONG Qunyi*
(School of Food Science and Technology, Jiangnan University, Wuxi 214122,China)
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摘要 该文探究ε-聚赖氨酸对4 ℃冷藏条件下鲜榨血橙汁贮藏期以及贮藏品质的影响。采用国标中规定的方法、高效液相色谱法、顶空固相微萃取-气相色谱与质谱联用法进行追踪检测。结果表明,与未添加ε-聚赖氨酸的鲜榨血橙汁相比,添加200 μg/mL ε-聚赖氨酸的鲜榨血橙汁的贮藏期由3 d延长至15 d。在贮藏期内,添加ε-聚赖氨酸对鲜榨血橙汁的呈味物质及色值、pH、可滴定酸、可溶性固形物无明显影响(P>0.05);菌落总数、霉菌及酵母菌计数均未超过国家规定限量;蔗糖、葡萄糖、果糖和游离氨基酸的损失率由58.69%、56.60%、55.14%、30.15%分别降低至18.73%、3.05%、1.28%、26.63%。4 ℃冷藏条件下,添加200 μg/mL ε-聚赖氨酸可以显著延长鲜榨血橙汁的贮藏期,并且可以减少其可溶性糖和游离氨基酸的损失。
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王换男
卿琳华
童群义
关键词:  ε-聚赖氨酸  鲜榨血橙汁  贮藏品质    
Abstract: The research was aimed to investigate the effect of ε-polylysine on the storage period and quality of freshly squeezed blood orange juice under 4 ℃ refrigeration conditions. The detection methods were the specified methods in the national standard, high-performance liquid chromatography, headspace solid-phase microextraction-gas chromatography and mass spectrometry. Results showed that compared with no ε-polylysine, the storage period of the fresh blood orange juice with 200 μg/mL ε-polylysine was extended from 3 days to 15 days. During the storage period, the ε-polylysine had no significant effect on the taste substances, color value, pH, titratable acid and soluble solids of freshly squeezed blood orange juice (P>0.05); the total number of colonies, molds and yeasts did not exceed the national limits; the loss of sucrose, glucose, fructose and free amino acids decreased from 58.69%, 56.60%, 55.14%, 30.15% to 18.73%, 3.05%, 1.28%, 26.63%, respectively. Overall, the addition of 200 μg/mL ε-polylysine can significantly prolong the storage period of freshly squeezed blood orange juice and decrease the loss of soluble sugar and free amino acids at 4 °C.
Key words:  ε-poly-L-lysine    freshly squeezed blood orange juice    shelf life quality
收稿日期:  2019-09-16                出版日期:  2020-02-25      发布日期:  2020-04-07      期的出版日期:  2020-02-25
作者简介:  硕士研究生(童群义教授为通讯作者,E-mail:tqyjn@163.com)
引用本文:    
王换男,卿琳华,童群义. ε-聚赖氨酸对鲜榨血橙汁贮藏品质的影响[J]. 食品与发酵工业, 2020, 46(4): 219-226.
WANG Huannan,QING Linhua,TONG Qunyi. Effect of ε-poly-L-lysine on the storage quality of freshly squeezed blood orange juice[J]. Food and Fermentation Industries, 2020, 46(4): 219-226.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022272  或          http://sf1970.cnif.cn/CN/Y2020/V46/I4/219
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