温度对草莓和树莓果酱中花色苷、抗坏血酸和颜色稳定性的影响。
Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams.
机构信息
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1433 Ås, Norway.
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1433 Ås, Norway.
出版信息
Food Chem. 2020 Jun 30;316:126297. doi: 10.1016/j.foodchem.2020.126297. Epub 2020 Jan 30.
Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (<10% explained variance), but influenced color (L*, °Hue, Chroma), especially L* of the strawberry jams (73.3%). Storage period explained most of the variance in ascorbic acid (>90%), TMA (>42%) and TP (>69%). Storage temperature affected stability of anthocyanins, but had minor effect on ascorbic acid, which declined rapidly independent of storage temperature. Storage temperature also explained most of the variance (>40%) in Chroma of the jams and L* of raspberry jams (53%). Bioactive compounds and color were more stable in raspberry jams than in strawberry jams.
草莓（cv. Senga Sengana）和覆盆子（cv. Veten）在 60、85 或 93°C 下加工成果酱，并在 4 或 23°C 下储存 8 或 16 周。高温加工会降低草莓中的抗坏血酸、总单体花青素（TMA）和总酚（TP）（p<0.05），但不会降低覆盆子中的抗坏血酸、TMA 和 TP。加工温度对储存过程中果酱中的生物活性化合物影响较小（<10%解释方差），但会影响颜色（L*、°色调、Chroma），尤其是草莓果酱的 L*（73.3%）。储存期解释了抗坏血酸（>90%）、TMA（>42%）和 TP（>69%）变化的大部分原因。储存温度会影响花青素的稳定性，但对抗坏血酸的影响较小，抗坏血酸的降解速度与储存温度无关。储存温度还解释了果酱 Chroma 和覆盆子果酱 L*变化的大部分原因（>40%）（53%）。与草莓果酱相比，覆盆子果酱中的生物活性化合物和颜色更稳定。
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