不同热处理方式对柠檬中酶钝化程度及主要品质的影响
|
摘要
研究不同热处理方式(沸水浴1、1.5、2 min,蒸汽处理1、1.5、2 min)对柠檬中酶钝化程度以及主要品质的影响。结果表明,热处理时间越长,柠檬中过氧化物酶钝化效果越好,但对柠檬品质影响越大,色泽变化随着热处理时间的增加,也越明显,蒸汽处理会使还原糖、丙二醛、抗坏血酸以及酚类物质含量略微升高,而在沸水浴环境下,因物质水溶性会使其在热处理过程中溶于水中使得含量下降;经过热处理过后,挥发性香气成分变化明显,尤其是醇醛类、烯烃类,都有显著的升高。
The effects of different heat treating(water bathing 1,1. 5,2 min,steam treating 1,1. 5,2 min)on the enzyme deactivation and main quality of lemon were studied herein. The results showed that longer heat treatment time gave better peroxidase passivation effect in lemon,but could cause greater impact on lemon quality. With the increase of blanching time,and the color change was more obvious,the steam treatment slightly increased the contents of sugar,malondialdehyde,ascorbic acid and phenolic. While in the boiling water,their contents decreased due to their water solubility. After blanching,volatile aroma compounds increased significantly,especially aldehydes and olefins.
The effects of different heat treating(water bathing 1,1. 5,2 min,steam treating 1,1. 5,2 min)on the enzyme deactivation and main quality of lemon were studied herein. The results showed that longer heat treatment time gave better peroxidase passivation effect in lemon,but could cause greater impact on lemon quality. With the increase of blanching time,and the color change was more obvious,the steam treatment slightly increased the contents of sugar,malondialdehyde,ascorbic acid and phenolic. While in the boiling water,their contents decreased due to their water solubility. After blanching,volatile aroma compounds increased significantly,especially aldehydes and olefins.
引文
[1]程劲.柠檬加工利用研究[J].四川食品与发酵,2005,41(1):11-15.
[2]QUEVEDO R,PEDRESCHI F,BASTIAS J M,et al.Correlation of the fractal enzymatic browning rate with the temperature in mushroom,pear and apple slices[J].LWTFood Science and Technology,2016,65:406-413.
[3]QUEVEDO R,ROMCEROS B,GARCIA K,et al.Enzymaticbrowning in sliced and pureed avocado:a fractal kinetic study[J].Journal of Food Engineering,2011,105(2):210-215.
[4]朱春华,龚琪,李进学,等.柠檬干片制作过程及贮藏期间颜色变化[J].浙江农业学报,2013,25(3):630-634.
[5]增顺德,张超,张迎君,等.柠檬干片高效褐变抑制剂筛选[J].食品科学,2008,29(5):212-213.
[6]林河通.龙眼果实采后果皮褐变机理和采后处理技术研究[D].杭州:浙江大学,2003:4-13.
[7]UDOMKUN P,NAGLE M,MAHAYOTHEE B,et al.Influence of air drying properties on non-enzymatic browning,majorbio-active compounds and antioxidant capacity of osmotically preterated papaya[J].Food Science and Technology,2015,60:914-922.
[8]ROIG M G,BELLO J F,RIVERA Z S,et al.Studies on the occurrence of non-enzymatic browing during storage of citrus juice[J].Food Research International,1999,32:609-619.
[9]ARGYROPOULOS D,MULLER J.Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm[J].Journal of Applied Research on Medicinal and Aromatic Plants,2014,1:15-22.
[10]GARZA S,IBARZ A,PAGAN J,et al.Non-enzymatic browning in peach puree during heating[J].Food Research International,1999,32:335-343.
[11]COHEN E,BIRK Y,MANNHEIM C.K,et al.A rapid method to monitor quality of apple juice during thermal processing[J].Food Science and Technology,1998,31(7-8):612-616
[12]LEERATANARAK N,DEVAHASTINS,CHIEWCHAN N.Drying kinetics and quality of potato chips undergoing different drying techniques[J].Journal of Food Engineering,2007,77(3):635-643
[13]HAWA L C,ALI S B,FUJII S,et al.Effects of pretreatments on browning of lemon peels during drying[J].Japan Journal of Food Engineering,2014,15(3):181-187
[14]黎婕.柚子加工过程的褐变研究[D].广州:华南理工大学,2014:23-44.
[15]全国文献工作标准化技术委员会第七分委员会.GB10468—89水果和蔬菜产品p H值的测定方法[S].北京:中国标准出版社,1989.
[16]许文文,曹霞敏,廖小军.热烫方式对草莓内源酶与主要品质影响的品质[J].中国食品与营养,2011,17(8):25-32.
[17]全国文献工作标准化技术委员会第七分委员会.GB/T5009.7—2008食品中还原糖的测定[S].北京:中国标准出版社,2008.
[18]林克敏.荧光分光光度法检测花生油中的丙二醛[J].广西医学,1995(5):371-373.
[19]王小明.橙汁加工过程的酶解工艺优化与褐变控制研究[D].湛江:广东海洋大学,2013:50-58.
[20]李桂峰.苹果果肉褐变机理和近红外无损检测技术研究[D].西安:西北农林科技大学,2008:21-23.
[21]李鹏飞.柠檬生物活性成分分析及其组织培养技术研究[D].成都:西华大学,2014:15-16.
[22]LAMUELA-RAVENTOS R M,SINGLETON V L,ORTHOFER R.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent[J].Methods in Enzymolog,1999,299:152-178.
[23]何朝飞,张耀海,田景华,等.套袋对柠檬香气成分的影响[J].食品科学,2013,34(4):144-149.
[24]朱春华,李进学,高俊燕,等.GC-MS分析柠檬不同品种果皮精油成分[J].现代食品科技,2012,28(9):1 223-122.
[25]VAMOS-VIGYAZO L.Polyphenol oxidase and peroxidase in fruits and vegetables[J].Critical Reviews in Food Science and Nutrition,1981,15:49-127.
[26]吴敏.包装盒贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学,2016:42-45.
[27]RANDHIR R,KWON Y I,SHETTY K.Effect of thermal processing on phenolics,antioxidant activity and healthrelevant functionality of select grain sprouts and seedlings[J].Innovative Food Science and Emerging Technologies,2008,9(3):355-364.
[28]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GCMS分析[J].食品科学,2013,34(6):175-179.
[2]QUEVEDO R,PEDRESCHI F,BASTIAS J M,et al.Correlation of the fractal enzymatic browning rate with the temperature in mushroom,pear and apple slices[J].LWTFood Science and Technology,2016,65:406-413.
[3]QUEVEDO R,ROMCEROS B,GARCIA K,et al.Enzymaticbrowning in sliced and pureed avocado:a fractal kinetic study[J].Journal of Food Engineering,2011,105(2):210-215.
[4]朱春华,龚琪,李进学,等.柠檬干片制作过程及贮藏期间颜色变化[J].浙江农业学报,2013,25(3):630-634.
[5]增顺德,张超,张迎君,等.柠檬干片高效褐变抑制剂筛选[J].食品科学,2008,29(5):212-213.
[6]林河通.龙眼果实采后果皮褐变机理和采后处理技术研究[D].杭州:浙江大学,2003:4-13.
[7]UDOMKUN P,NAGLE M,MAHAYOTHEE B,et al.Influence of air drying properties on non-enzymatic browning,majorbio-active compounds and antioxidant capacity of osmotically preterated papaya[J].Food Science and Technology,2015,60:914-922.
[8]ROIG M G,BELLO J F,RIVERA Z S,et al.Studies on the occurrence of non-enzymatic browing during storage of citrus juice[J].Food Research International,1999,32:609-619.
[9]ARGYROPOULOS D,MULLER J.Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm[J].Journal of Applied Research on Medicinal and Aromatic Plants,2014,1:15-22.
[10]GARZA S,IBARZ A,PAGAN J,et al.Non-enzymatic browning in peach puree during heating[J].Food Research International,1999,32:335-343.
[11]COHEN E,BIRK Y,MANNHEIM C.K,et al.A rapid method to monitor quality of apple juice during thermal processing[J].Food Science and Technology,1998,31(7-8):612-616
[12]LEERATANARAK N,DEVAHASTINS,CHIEWCHAN N.Drying kinetics and quality of potato chips undergoing different drying techniques[J].Journal of Food Engineering,2007,77(3):635-643
[13]HAWA L C,ALI S B,FUJII S,et al.Effects of pretreatments on browning of lemon peels during drying[J].Japan Journal of Food Engineering,2014,15(3):181-187
[14]黎婕.柚子加工过程的褐变研究[D].广州:华南理工大学,2014:23-44.
[15]全国文献工作标准化技术委员会第七分委员会.GB10468—89水果和蔬菜产品p H值的测定方法[S].北京:中国标准出版社,1989.
[16]许文文,曹霞敏,廖小军.热烫方式对草莓内源酶与主要品质影响的品质[J].中国食品与营养,2011,17(8):25-32.
[17]全国文献工作标准化技术委员会第七分委员会.GB/T5009.7—2008食品中还原糖的测定[S].北京:中国标准出版社,2008.
[18]林克敏.荧光分光光度法检测花生油中的丙二醛[J].广西医学,1995(5):371-373.
[19]王小明.橙汁加工过程的酶解工艺优化与褐变控制研究[D].湛江:广东海洋大学,2013:50-58.
[20]李桂峰.苹果果肉褐变机理和近红外无损检测技术研究[D].西安:西北农林科技大学,2008:21-23.
[21]李鹏飞.柠檬生物活性成分分析及其组织培养技术研究[D].成都:西华大学,2014:15-16.
[22]LAMUELA-RAVENTOS R M,SINGLETON V L,ORTHOFER R.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent[J].Methods in Enzymolog,1999,299:152-178.
[23]何朝飞,张耀海,田景华,等.套袋对柠檬香气成分的影响[J].食品科学,2013,34(4):144-149.
[24]朱春华,李进学,高俊燕,等.GC-MS分析柠檬不同品种果皮精油成分[J].现代食品科技,2012,28(9):1 223-122.
[25]VAMOS-VIGYAZO L.Polyphenol oxidase and peroxidase in fruits and vegetables[J].Critical Reviews in Food Science and Nutrition,1981,15:49-127.
[26]吴敏.包装盒贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学,2016:42-45.
[27]RANDHIR R,KWON Y I,SHETTY K.Effect of thermal processing on phenolics,antioxidant activity and healthrelevant functionality of select grain sprouts and seedlings[J].Innovative Food Science and Emerging Technologies,2008,9(3):355-364.
[28]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GCMS分析[J].食品科学,2013,34(6):175-179.