国产柑橘罐头感官品质和营养成分分析
目的 建立国产柑橘罐头加工品质档案，为企业生产及消费者挑选更优质的柑橘罐头提供参考。 方法 通过苯酚-硫酸法、3，5-二硝基水杨酸比色法、比色法、分光光度法等对国产柑橘罐头感官品质和营养成分进行分析。结果 马口铁的柑橘罐头较玻璃瓶和软包装Vc和黄酮含量高；浙江省产柑橘罐头不完整瓣数比例低, 为0.6%，总糖含量较高，河北省产柑橘罐头Vc和类胡萝卜素含量高，Vc含量分别为46.21 mg/100g，类胡萝卜素含量为22.11 mg/100 g；包装容量为300~400 g的柑橘罐头不完整瓣数比例较低, 为7.14%，感官品质较佳；贮藏期较短柑橘罐头较贮藏期较长柑橘罐头可溶性固形物比例高，Vc、黄酮和类胡萝卜素含量高。结论 马口铁的密封性、不透光性及阻氧性能优于玻璃瓶和高阻隔软包装，可减少柑橘罐头在贮藏过程中Vc和黄酮含量的流失，因而马口铁柑橘罐头对易氧化营养成分的保存率优于玻璃瓶和高阻隔软包装。柑橘罐头感官品质和营养成分随贮藏时间的增加而降低，因此贮藏时间越短，营养成分损失越少。
Objective To establish the quality archives of domestic canned citrus, in order to provide references for enterprises and consumers to select better canned citrus. Methods The sensory quality and nutritional components of domestic canned citrus were analyzed by phenol-sulfuric acid method, 3,5-dinitrosalicylic acid colorimetric method, colorimetric method and spectrophotometry. Results The contents of Vc and flavonoids in tinplate canned citrus were higher than those in glass bottles and soft packages; the percentage of incomplete petals in canned citrus from Zhejiang province was lower (5.02%) and the total sugar content was higher; the contents of Vc and carotenoids in canned citrus from Hebei province were higher (43.70, 20.78 mg/100 g, respectively); and the ratio of incomplete petals in canned citrus with packaging capacity of 300-400 g was lower (10.33%), and had a better flavor. The percentages of soluble solids, Vc, flavonoids and carotenoids in canned citrus with shorter storage period were higher than those in canned citrus with longer storage period. Conclusion Tinplate canned citrus is superior to glass bottles and high barrier soft packages in preservation of oxidizable nutrients. The shorter the storage time, the less the sensory quality and nutrient loss of citrus cans.
标题：国产柑橘罐头感官品质和营养成分分析
英文标题：Analysis of sensory quality and nutrient composition of domestic canned citrus
作者：
徐文慧 浙江师范大学化学与生命科学学院
周锦云 浙江省农业科学院食品科学研究所,农业部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
蔡静 浙江省农业科学院食品科学研究所,农业部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
张俊 浙江师范大学化学与生命科学学院;浙江省农业科学院食品科学研究所,农业部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室
中文关键词:柑橘罐头,感官评价,理化性质,包装材料,贮藏时间,
英文关键词:canned citrus,sensory evaluation,physical and chemical properties,packing material,storage time,
发表日期：2019-01-15
- 文件大小:
- 907.66 KB
- 下载次数:
- 60
-
高速下载
|
|
