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。
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.
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