摘要
水果冰点的确定是保证贮藏效果的前提。利用冻结法对猕猴桃和香梨的冰点进行测定,并分析冰点与营养成分之间的关系,包括还原糖、总糖、总酸及可溶性固形物。实验结果表明:猕猴桃的冰点变化较小,在-1.9～-2.6℃之间;香梨的冰点变化范围较大,在-1.4～-2.7℃之间。主要原因可能是猕猴桃的总酸度较高,降低了其他营养成分对冰点的影响;而香梨的酸度较小,冰点受到还原糖、总糖及可溶性固形物的影响较大,并随着它们质量分数的增大而降低。经实验数据所回归的猕猴桃及香梨冰点计算方程所计算的值与实验数据具有较好的吻合度。
The detection of freezing point is a primary requirement to provide an effective strategy for the storage of fruits.The freezing points of kiwi peach and pear were tested by freezing method,and the relationship between freezing point and nutrition contents including reducing sugar,total sugar,total acid and soluble solid were analyzed.Results indicated that freezing point of kiwi peach was ranged from-1.9 to-2.6 ℃ and freezing point of pear was ranged from-1.4 to-2.7 ℃.Kiwi peach exhibited a higher content of total acid than that of pear,which reduced the effect of other contents on freezing point.However,the freezing point of pear was mainly affected by reducing sugar,total sugar and soluble solid.The calculated freezing points by regression equations derived from experimental data have a good consistency with experimental results,which can be used to guide the practical application during fruit storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第9期80-82,共3页
Food Science
基金
天津市高校发展基金项目(2006ZY08)
天津市科技支撑计划项目(09ZCKFNC00600)
关键词
冰点
贮藏
营养成分
freezing point
ice temperature storage
nutrition content
