为考察液态渗透(liquid osmotic dehydration,LOD)和固态渗透(solid osmotic dehydration,SSD)浸渍过程中草莓浸渍体系内主要呈味呈色成分的变化情况,该文以蔗糖为渗透剂,对糖渍72 h过程中草莓果和渗透环境中总糖、总酸、可溶性糖、主要有机酸以及花青素含量进行了测定,并对数据进行了相关性分析。结果显示,在浸渍72 h时,SSD法草莓中总糖和总酸含量分别为32.43 g/100 g和5.38 mg/g,是LOD法草莓的1.25和2.43倍;苹果酸和柠檬酸的保留率为69.77%和65.00%,均高于LOD;而此时花青素含量为1.50 mg/100 g,保留量仅为LOD的37.50%。对过程中数据相关性分析结果显示,2种浸渍体系中,总糖和总酸含量均表现为显著负相关(P＜0.01),葡萄糖和果糖含量均存在显著的正相关(P＜0.01)。在SSD体系中草莓果内的蔗糖含量与葡萄糖、果糖含量显著正相关(P＜0.01),并与花青素含量均呈极显著负相关性(P＜0.001),而在LOD中上述指标相关性未达显著水平;相关性结果清晰地展示了不同糖浸渍体系中糖、酸、花青素在草莓果与浸渍环境中的时空分布的相似性与差异性。总之,SSD相比LOD有更高的渗糖效率,且对草莓果内的酸有更好的保留,但花青素损失量大于LOD。研究结果为草莓脯加工中糖渍工艺的改进和产品品质提升提供数据支撑。
This study aimed to study the changes in the main taste- and color-related components in the osmotic dehydration system of strawberries during liquid osmotic dehydration (LOD) and solid osmotic dehydration (SSD), which remained for 72 h. Using sucrose as the osmotic agent, total sugar, total acid, soluble sugars, free organic acids, and anthocyanin contents were determined. Moreover, correlations of the data were analyzed. Results showed that at the end of the osmotic dehydration, the total sugar and the total acid contents of SSD strawberries were 32.43 g/100 g and 5.38 mg/g, respectively, which were 1.25 and 2.43 times that of LOD strawberries. In addition, malic acid and citric acid contents of strawberries were maintained at 69.77% and 65.00% in SSD, both higher than those in LOD. However, the anthocyanin content of strawberries was 1.50 mg/100 g, and the retention was only 37.50% of LOD. Correlation analysis showed that the total sugar and total acid showed a significant negative correlation (P<0.01) and there was a significant positive correlation between glucose and fructose (P<0.01) in both two osmotic dehydration. In the SSD system, the sucrose content in strawberries was significantly positively correlated with glucose and fructose (P<0.01) and was significantly negatively correlated with anthocyanin (P<0.001). However, the correlations among the above indicators in LOD did not reach a significant level. In summary, SSD showed higher osmotic dehydration efficiency and higher retention of strawberry acid than LOD, but less anthocyanin retention. The correlation results clearly showed the similarities and differences in the temporal and spatial distribution of sugar, acid, and anthocyanin in these strawberry osmotic systems. This study provided data support for the osmotic dehydration method selection and the quality improvement of preserved strawberries.
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